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Light Chicken Salad Sandwich

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Light Chicken Salad Sandwich

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Course: Lunch
Cuisine: American
Keyword: Light Chicken Salad Sandwich
Servings: 4
Calories: 326kcal


  • 1 none cooking spray
  • 1 pound chicken breast
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 3/4 cup yogurt, plain, low-fat
  • 1/2 tablespoon mustard, dijon
  • 2 tablespoon chives, fresh, chopped
  • 1 medium apple
  • 1 tablespoon lemon juice
  • 1 stalk celery
  • 2 cup grapes
  • 4 slice bread, whole wheat
  • 1 sprigs watercress, raw


  • Heat a large saute pan over medium-high heat. Coat with cooking spray.
  • Sprinkle chicken with some of the salt and pepper; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
  • In a bowl, combine yogurt, mustard, chopped chives, and remaining salt and pepper.
  • Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine.
  • Add 1/2 cup diced celery, and grapes which are cut in half.
  • Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine.
  • Serve on bread, open-faced, with watercress.
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Calories: 326kcal | Carbohydrates: 38g | Protein: 33g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 829mg | Fiber: 4g | Sugar: 22g

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