Rosemary Chicken Salad Sandwiches

3 C chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 C chopped green onions
1/4 C chopped smoked almonds
1/4 C plain fat-free yogurt
1/4 C light mayonnaise
1 t chopped fresh rosemary
1 t Dijon mustard
1/8 t salt
1/8 t freshly ground black pepper
10 slices whole-grain bread 

Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half. 
Yield: 2 Cups or 5 servings (serving size: 1 sandwich)

This would be good served at a party on a Ritz cracker with a pecan on top.

1 comment:

  1. My Southern friends, shred their cooked chicken with two forks, getting it as fine as possible. I baked my chicken. I like the taste better than boiled chicken. I used a few tablespoons more of the yogurt to get it to the consistency that I like. I think two ribs of finely chopped celery would add some texture to this recipe and maybe 1 tablespoon of honey too! Next time I make it, I'll probably add an extra teaspoon of rosemary because I love it.