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  • Sara Carr Fitness

Open Faced Chicken Salad Sandwich


1 package Trader Joe's roast chicken breast

2 celery stalks

1/2 of a shallot

5 Tbsp mayo

3 Tbsp fat free plain Greek yogurt

Juice from 1/4 of a lemon

5 Tbsp pickle relish

1 Tbsp fresh dill

1 slice sourdough bread


  1. Dice chicken into small pieces and put into a small bowl

  2. Dice celery and shallot and add to the bowl

  3. Add mayo, yogurt, pickle relish, lemon, and dill. Stir well to combine all ingredients

  4. Divide into 5 equal servings. Put 4 servings in Tupperware and refrigerate for up to 5 days

  5. Put bread on a plate and top with the remaining serving of chicken salad

*If you don't like chicken salad to be sweet, sub the pickle relish 1 Tbsp Dijon mustard and 1 Tbsp pickle juice

Total Time- 9:42


Protein- 34g

Fat- 15g

Carbs- 30g

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