Apple Pecan Chicken Salad Sandwiches

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Whole-wheat bread

  Commercially prepared

  8 slice or 224g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Apples

  With skin

  1 medium or 182g

• Celery

  Raw

  1 strip or 4g

• Cranberries

  Sweetened, dried

  4 tbsp or 30g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Pecans

  Nuts

  ⅓ cup, chopped or 36g

• Nonfat greek yogurt

  Nonfat, plain

  ⅓ cup or 80g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Garlic powder

  Spices

  ½ tsp or 2g

Directions

1. Pound the chicken breasts to ½ inch thickness and season with Italian seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-6 minutes on each side until it reaches an internal temperature of 165°F.
3. Chop the cooked chicken into 1/2-inch pieces and transfer to a large bowl.
4. Add apple, celery, cranberries, red onion, pecans, Greek yogurt, mayonnaise, Dijon mustard, and garlic powder to the bowl. Stir to combine and season with additional salt and pepper to taste.
5. Assemble the sandwiches by dividing the romaine lettuce and chicken salad mixture between the slices of bread. Top with the remaining slices and serve.

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