Sonoma Chicken Salad Sandwiches

Sonoma Chicken Salad Sandwiches

I’m not too particular of an eater. Sling me a saucy, slimy plate of fresh seafood… heck, I’ll try it! Try out a topsy-turvy soufflé on me… pass the fork! But overload an otherwise good chicken salad sandwich with mayo? No way José.

That’s why instead of using mayonnaise in this sandwich’s scrumptious dressing, I used plain yogurt. No flavor lost and no extra calories!

Sonoma Chicken Salad Sandwich

For a group of girlfriends last week, these sandwiches were great fuel to go along with wine and good conversation! Also, this already easy recipe was made even easier by using Foodie Bride’s quick method for shredding chicken.

With handfuls of chopped pecans and dried cranberries, freshly grated Parmesan cheese and a sweet-salty poppy seed dressing, these Sonoma sandwiches could be a hit at your fall festivities, too! Check out the quick ‘n easy six steps below, and you’ll be on your way to lunchtime bliss!

PrintPrint Recipe

Sonoma Chicken Salad Sandwiches

Yield: Makes 5-6 servings

Ingredients:

Sonoma Chicken Salad

3 1/2 cups cooked, shredded chicken (about 2 lb. boneless skinless chicken breasts)

3 stalks celery, chopped (about 1 cup)

2/3 cup pecans, chopped

1/2 cup dried cranberries, roughly chopped

2 Tbsp. finely grated Parmesan cheese

Sliced bread, croissants or rolls, for serving

Dressing

2/3 cup plain yogurt

1/4 cup apple juice

3 Tbsp. honey

2 tsp. apple cider vinegar

1 tsp. yellow mustard

1 Tbsp. poppy seeds

1/2 tsp. onion powder

Salt and freshly ground black pepper, to taste

Directions:

In a large mixing bowl combine shredded chicken, celery, pecans, dried cranberries and Parmesan cheese; set aside. In a separate mixing bowl whisk together all dressing ingredients until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls.

Store chicken mixture in resealable, refrigerated container, up to 3 days.

Enjoy!

Adapted from Cooking Classy

      

15 Responses to “Sonoma Chicken Salad Sandwiches”

  1. #
    1
    Maureen | Orgasmic Chef — November 12, 2012 @ 8:43 am

    The pecans and cranberries really kick it up a notch. What a lovely sandwich.

  2. #
    2
    Anonymous — November 12, 2012 @ 4:38 pm

    This looks/sounds yummy:) I have made something close to this. You would ‘have’ to omit some of these ingred. above to use these… grapes, grn onion and curry!

  3. #
    3
    SkinnyMommy — November 12, 2012 @ 4:40 pm

    Love the cranberries and pecans in here!

  4. #
    4
    Laura (Tutti Dolci) — November 12, 2012 @ 5:28 pm

    These sandwiches look so good, Georgia! I’m with you – not a mayo fan, but I love using Greek yogurt!

  5. #
    5
    Chung-Ah | Damn Delicious — November 12, 2012 @ 6:27 pm

    Amazing! I love using yogurt in place of mayo! These would be so perfect to bring on a picnic!

  6. #
    6
    Cassie | Bake Your Day — November 12, 2012 @ 7:18 pm

    Chicken salad is one of my favorite things ever, I love the pecans and dried cranberries added…and Greek yogurt is a must for me nowadays!

  7. #
    7
    Spicie Foodie — November 12, 2012 @ 9:08 pm

    My husband feels the same as you. Your sandwiches look amazing and I know he’d gobble them up. Thanks for sharing. Love the rolls and photos:)

  8. #
    8
    Paula — November 12, 2012 @ 10:34 pm

    I’m not a mayo lover either. Never thought to use yogurt but if I can re-create this sandwich as lovely as you made it here I’m all in.

  9. #
    9
    Loretta E. — November 12, 2012 @ 10:48 pm

    I always use homemade mayo if I have it on hand. And yogurt never lasts long enough in our house to make it into the chicken salad! But maybe someday…

  10. #
    10
    Savory Simple — November 13, 2012 @ 3:17 am

    This is my favorite kind of chicken salad! Some fruit, some nuts… yum.

  11. #
    11
    Jen @ The Scrumptious Pumpkin — November 13, 2012 @ 7:40 pm

    Yum, I love chicken salad. And your dressing sounds so healthy, unique, and completely delicious! :)

  12. #
    12
    Ashley @ Kitchen Meets Girl — November 16, 2012 @ 2:55 am

    I’m not a mayo fan, either. This sandwich is gorgeous, Georgia–love the addition of the pecans and cranberries. Just perfect for fall!

  13. #
    13
    David Birney — April 12, 2013 @ 11:20 am

    I disagree with you on Mayo, I could eat it on anything. However since I’m now almost 40 and starting to realize I need to eat better if I want to get much older, I have been looking for alternatives. I made this and it is amazing, honestly I did not miss the mayo that much. The only change I will make when I make it again is to use a bit less honey since I do not have a sweet tooth.

    • Georgia — April 12th, 2013 @ 11:21 am

      I’m glad you enjoyed it, David! To each their own on mayo, but I find regardless, this is a tasty and healthy alternative. Thanks for stopping by!

  14. #
    14
    Jill Kramer — October 29, 2013 @ 3:01 pm

    This would be great to use leftover turkey from Thanksgiving.

Leave a Comment





Current ye@r *