Barbara E., Rhinelander, WI

Plum-Good Grilled Chicken Salad Sandwich

Creative Classics

Barbara E., Rhinelander, WI

Ingredients (2 servings)
2 Tbsps. plain nonfat Greek yogurt
2 Tbsps. low fat mayonnaise
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. cracked black pepper
1/8 tsp. roasted garlic powder
3/4 cup diced fully cooked refrigerated grilled chicken breast strips
1/4 cup diced tart green apple (1/8-inch-thick dice)
1-1/2 Tbsps. minced crystallized ginger
2 Tbsps. dried tart cherries, snipped
1-1/2 Tbsps. minced shallot
1/4 cup ground cherries, halved *
1/3 cup diced purple plum (small dice)
1 Tbsp. chopped fresh basil
1/2 cup fresh baby greens (spring mix)
* if not available use yellow cherry tomatoes, quartered

In a small bowl, whisk yogurt, mayonnaise, lemon juice, lemon zest, salt, pepper and garlic powder. In a medium bowl, toss chicken, apple, tart cherries, shallots and ground cherries together. Add the grapes and basil; toss gently. To assemble sandwiches, place 2 slices of bread on a work surface and top each bread slice with equal portions of baby greens then spoon chicken salad over greens, dividing equally. Cover with remaining bread, slice each diagonally and serve.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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