Mayonnaise-Free Chicken Salad Sandwich

Macros / Serving Size

Protein 39 g | Fat 14 g | Carbs 40 g

% Calories of Macros / Serving Size

Calories 430 | Protein 35 % | Fat 29 % | Carbs 36 %

Nutrients / Serving Size

Fiber 9 g | Sodium 267 mg | Sat. Fat 3 g

Ingredients (serves 4)

• 1 large ripe avocado
• ¼ small onion
• 1 celery stalk
• ½ tsp. garlic powder
• ½ cup plain Greek yogurt
• 12 oz. cooked chicken
• ¼ cup dried cranberries
• 2 tsp. apple cider vinegar
• Whole grain bread or croissants

Directions

1. Peel and pit one medium/large ripe avocado, chop the onion, and thinly slice the celery.
2. In a medium bowl mash together the avocado and ¼ cup of Greek yogurt until smooth; then add the garlic powder, chopped onion, and celery; then blend.
3. Add cooked chicken (canned chicken, drained, works well), dried cranberries, and apple cider vinegar; blend well.
4. Add salt and pepper to taste and, if needed, add a little more Greek yogurt to suit your desired level of moistness.
5. Make 4-6 sandwiches, using whole grain bread, divide the chicken salad evenly amongst the sandwiches.

Notes

• This salad is also tasty on top of a bed of your favorite salad greens. Mashed avocado, with Greek yogurt and a dash of vinegar, is also a great homemade dressing to top salads.
• Serve 1-2 sandwiches per plate alongside a bed of fresh spinach greens, topped with a few slices of strawberries, a few crushed peanuts, and a small drizzle of your favorite salad dressing.
• Nutrition analysis is based on the use of nonfat plain Greek yogurt, cooked chicken breast, skin removed with no seasoning, and 8 regular-sized slices of multi-grain bread.  Yield of recipe is based on 4 servings.