Low Cal Mini Chicken Salad Sandwich Recipe

As we approach the end of January, the momentum we once had to start the new year strong might be dwindling. If eating healthy was on your list for 2019, then you might be starting to feel meal prep fatigue right about now (we feel ya!). Here’s a recipe that is healthy, easy and inexpensive.

This chicken salad is packed with protein and you can make enough to last you for the work week. It’s great for making a batch and portioning out for lunch.


  • Boneless, skinless chicken breast (look for free-range or locally raised)

  • Organic or locally made greek yogurt  (2%)

  • Green onion

  • Black pepper

  • Whole-grain english muffins

  • Cheddar cheese slices

  • Organic mixed greens

Make the Chicken Salad Mixture

Makes 5 servings

  1. Combine:
    2 1/2 cups shredded boneless, skinless chicken breast
    3 tablespoons greek yogurt  (2%)
    1/4 cup green onion (chopped)
    Black pepper
    Salt to taste

Assemble Mini Chicken Salad Sandwiches

Directions are for one serving, repeat for as many servings as you’d like to make at once.

  1. Divide and toast 1 whole-grain english muffin (divided and toasted)

  2. Add 3/4 cup of chicken salad mixture (split between each half of english muffin)

  3. Top with 1 slice of cheddar cheese ( ½ for each side of the muffin)

  4. Microwave for a 1 min. to melt the cheese

  5. Add a handful of mixed greens (split for both halves)


Colleen Gordon is a content contributor for JUGs. Follow Colleen on Twitter or Instagram at @here.she.stands