1 can chicken in water (10 ounces)
1/4 cup low-fat sour cream
1/4 cup Greek yogurt
1 stalk celery, finely chopped
1 tablespoon Dijon mustard
1 teaspoon seasoned salt
1/4 cup sliced almonds
1/4 cup dried cranberries
4 slices sourdough bread
1/4 cup spinach leaves
1 large tomato, sliced (optional)
1. Combine chicken, sour cream, yogurt, celery, mustard, salt, almonds and cranberries in a large bowl and mix well.
2. Lightly toast bread. Top with chicken mixture and spinach leaves. Add sliced tomatoes if desired. Serve immediately.
Serves 2.
