CoServ Electric member Ali Allie, whose recipe for Mango, Chicken and Chorizo Quesadillas won the April contest, has done it again. This time she takes the honors in our Lunchbox Favorites Contest for a simple, tasty and satisfying chicken salad mix. If you’re packing this for lunch, keep the bread and filling separated to prevent the toast from getting soggy. Put it together right before you eat and enjoy your lunch!
Chicken Salad on Sourdough Toast
1 can (10 ounces) chicken in water
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
- Combine chicken, sour cream, yogurt, celery, mustard, salt, almonds and cranberries in a large bowl and mix well.
- Lightly toast bread. Top with chicken mixture and spinach leaves. Add sliced tomatoes if desired. Serve immediately.
Servings: 2. Serving size: 1 sandwich. Per serving: 847 calories, 53.3 g protein, 27.2 g fat, 94.7 g carbohydrates, 7.1 g dietary fiber, 1,173 mg sodium, 18.7 g sugars, 66 mg cholesterol
Cook’s Tip: If you want a creamier texture, increase the amount of sour cream and decrease the amount of yogurt.
Ali Allie | CoServ Electric