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%)
Whole-grain english muffins
Cheddar cheese slices
Organic mixed greens
Make the Chicken Salad Mixture
Makes 5 servings
2 1/2 cups shredded boneless, skinless chicken breast
3 tablespoons greek yogurt (2%)
1/4 cup green onion (chopped)
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.
Divide and toast 1 whole-grain english muffin (divided and toasted)
Add 3/4 cup of chicken salad mixture (split between each half of english muffin)
Top with 1 slice of cheddar cheese ( ½ for each side of the muffin)
Microwave for a 1 min. to melt the cheese
Add a handful of mixed greens (split for both halves)