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Lightened-Up Chicken Salad Sandwiches
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Description
Brighten up your lunch with this lightened-up chicken salad sandwich on pumpernickel bread. Grapes and cucumber lend a fresh crunch and a pop of color.
Ingredients
- 2 cups Shredded, Cooked Chicken
- ⅓ cups Seedless Red Grapes, Quartered
- ⅓ cups Cucumber, Peeled And Diced
- ⅓ cups Plain Greek Yogurt
- 1 teaspoon Lemon Juice
- 1 pinch Salt And Pepper, to taste
- 8 slices Pumpernickel Bread
Preparation
1. In a large bowl, mix chicken, grapes, cucumber, Greek yogurt, lemon juice, salt and pepper until combined.
2. Toast the slices of pumpernickel bread in a toaster, or spread the pieces out on a sheet pan and broil on high for 1-2 minutes.
3. Spread 1/4 of the chicken salad on 4 of the slices of pumpernickel bread and put another pumpernickel slice on top to round out the sandwich.
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