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chicken salad sandwich
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SkinnyMS

Chicken Salad Sandwich

Perfect for lunch or dinner, this chicken salad sandwich recipe is packed with nutrients and is super delicious!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Diabetic-Friendly, Kid-Friendly, Low-Carb
Servings: 2 people
Calories: 627kcal
Author: SkinnyMs.

Ingredients

  • 1 chicken breast with bone and skin
  • 1/4 teaspoon paprika
  • 1 bok choy stalk
  • 1 celery stalk diced
  • 1/2 cup walnuts diced
  • 12 red grapes seedless, cut into 1/4 inch pieces
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup mayonnaise clean, we used Primal Kitchen Mayo
  • 4 slices whole grain bread optional roll in a lettuce leaf make a skinny wrap

Instructions

  • Preheat oven to 325 degrees.
  • Add walnuts to a small pan, toast in the oven for 10 minutes. Allow to cool.
  • Preheat oven to 375 degrees.
  • Add chicken breast to a small casserole dish and sprinkle with paprika. Bake chicken approximately 15 - 20 minutes or until juices run clear. Allow to cool. Remove skin and bones, cut into bite-size pieces.
  • In a medium bowl combine bok choy, celery or bok choy, walnuts, red grapes, black pepper, and salt. Add chicken pieces and mayo, toss to coat.
  • Lightly toast bread, add chicken salad to two pieces of toast, top with the other two pieces of toast. Cut the two sandwiches in half and serve.

Nutrition

Serving: 1each | Calories: 627kcal | Carbohydrates: 43g | Protein: 35g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1133mg | Potassium: 706mg | Fiber: 5g | Sugar: 11g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 3mg |
SmartPoints (Freestyle): 10
SmartPoints (Freestyle): 10