Ingredients:

  • 4 cups (600g) cooked chicken breast, chilled and diced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/3 cup (80g) mayonnaise
  • 1/3 cup (85g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 3/4 cup (100g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/2 cup (75g) red seedless grapes, halved
  • 2 tbsp (8g) fresh parsley, chopped
  • 8 slices (200g) whole grain bread
  • 4 large (120g) Romaine lettuce leaves
  • 4 slices (60g) tomato, thinly sliced

Instructions:

  1. Dice chilled chicken into uniform cubes. Finely mince red onion and celery, and halve the grapes.
  2. In a large mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, and Dijon mustard until smooth.
  3. Gently fold the diced chicken, celery, onion, and grapes into the dressing using a silicone spatula until evenly coated. Stir in chopped parsley.
  4. Toast the whole grain bread until golden brown.
  5. Place a Romaine lettuce leaf on each slice of toast, scoop a generous portion of chicken salad on top, add a tomato slice, and close the sandwich.