1/4 cupplain Greek yogurtcan sub sour cream or more mayo
1tablespoonfresh minced parsley
1/4 teaspoondried dill
3thinly sliced green onions
1/4 cupchopped pecanscan sub walnuts or almonds
Salt and pepper to taste
Whole grain wheat breador your favorite bread
Lettuce and tomatoif desired
In a large bowl, combine mayo, plain Greek yogurt, mustard, pickle relish, parsley, paprika and garlic powder.
Stir in shredded chicken, celery, nuts and green onions. Season to taste with salt and pepper.
Toast your bread. Spread a thin layer of mayo on each slice (optional), then top one slice with lettuce(also optional). Scoop a generous helping of chicken salad on top of the lettuce and top with the other slice of toasted bread. Secure with toothpicks and cut sandwiches in half with a sharp knife.
Serve immediately, or wrap sandwiches in foil or plastic wrap and refrigerate for up to four hours.
Recipe makes approximately 4 large sandwiches.Nutrition facts are for chicken salad only and do not include optional toppings or bread.