I love a quick meal, and if it’s healthy then it is surely an added bonus, like these chicken salad sandwiches. There are so many variations to a chicken salad, the various add ons like green apples, almonds, walnut, scallion greens, cranberries, celery, so forth and so on. You can also add some cayenne pepper for heat.
This time I ran out of walnuts, so substituted it with cashew nuts, I must say it complemented the chicken salad sandwich quite well 🙂
If you have rotisserie chicken at hand, then it’s a child’s play to put it all together. I poached the chicken at home in an aromatic spice infused broth flavored with bay leaves and cloves. The resulting poached chicken was tender, juicy and very flavorful. I shredded them real fine, as that’s how I like it, especially if I’m using them as a spread for sandwiches. If it’s just a salad, I prefer to keep chunky pieces of meat.
So what makes this healthy? Greek yogurt, of course, the most healthy alternative to mayo that’s out there. I also used sprouted honey wheat with flaxseed bread instead of the white sandwich bread. So in short, everything in this chicken salad sandwich is good for you plus it tastes great! Enjoy a delicious, guilt-free meal 🙂
Here is interesting info from Wiki about the origin of chicken salad, The American form of chicken salad was first served by Town Meats in Wakefield, Rhode Island, in 1863. The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. This became such a popular item that the meat market was converted to a delicatessen.
Let’s make some yummy sandwiches 🙂
- INSTRUCTIONS TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE
- HOW TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE?
- Healthy Chicken Salad Sandwich Recipe
INSTRUCTIONS TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE
- Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it’s cool enough to handle, dice it into small cubes or shred it finely.
- Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill, salt, and pepper. Mix everything well.
- Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
- Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.
HOW TO MAKE HEALTHY CHICKEN SALAD SANDWICH RECIPE?
Healthy Chicken Salad Sandwich Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 4 bread slices
- 1 chicken breast, yields about 1& 3/4 cup cooked shredded chicken
- A little more than 1/2 cup Greek yogurt
- 1/2 cup finely chopped celery
- 1/2 cup cranberries
- 1/2 cup chopped cashew nuts
- 1 tsp Dijon mustard
- 1 tsp agave nectar/honey
- 1 tsp onion powder
- 1/4 tsp dried dill optional
- Salt and pepper, to season
Instructions
- Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it’s cool enough to handle, dice it into small cubes or shred it finely.
- Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill, salt, and pepper. Mix everything well.
- Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
- Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Have a great week ahead!
Regards,
Freda
Healthy Chicken Salad Sandwich Recipe
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 4 bread slices
- 1 chicken breast, yields about 1& 3/4 cup cooked shredded chicken
- A little more than 1/2 cup Greek yogurt
- 1/2 cup finely chopped celery
- 1/2 cup cranberries
- 1/2 cup chopped cashew nuts
- 1 tsp Dijon mustard
- 1 tsp agave nectar/honey
- 1 tsp onion powder
- 1/4 tsp dried dill optional
- Salt and pepper, to season
Instructions
- Place enough water in a heavy-bottomed saucepan, add some salt and pepper and whole spices as per your preference to flavor the stock. Place the cleaned chicken breast, switch on the heat, bring it to a boil then reduce the heat and let it simmer covered for 20-25 minutes until the chicken is cooked through and no longer pink. Remove the poached chicken breast, once it’s cool enough to handle, dice it into small cubes or shred it finely.
- Transfer the shredded meat to a bowl, add celery, cashew nuts, cranberries, Dijon mustard, agave nectar, onion powder, dried dill, salt, and pepper. Mix everything well.
- Now add Greek yogurt, little at a time and mix to incorporate well. You can add more or less depending on how creamy you want the salad to be.
- Assemble the sandwich, place lettuce on one side of the bread slice, spread some chicken salad mixture, cover with another bread slice. Slice into half and enjoy this healthy chicken salad sandwich.
Doi begun recipe with step-by-step pictures. Doi begun is a delicious Bengali eggplant dish, fried eggplant slices are simmered in a spiced yogurt gravy. In this recipe, the eggplants are baked instead, making this a much lighter version.
Hi guys!!
Hope everyone has been doing great! Apologies for disappearing off the blogging radar! As I had mentioned earlier I was in India, enjoying my vacations and of course being pampered with all the homemade food 😀 So cooking was off the list! Now that I’m back to the US, I still ain’t cooking a lot, as my mum is here, been enjoying the food she’s cooking!! I hope to post every few days, but I’ve been so lazy!! Sigh! I sure will catch up with all your wonderful posts soon 🙂
So today I have yet another recipe from the Bengali cuisine to share with you – Doi begun! Doi means yogurt and begun is eggplant/aubergines/brinjal in the Bengali dialect! This is a pretty simple, straightforward dish, where fried eggplant pieces are cooked in a spicy, sour and delicious yogurt curry, with a tiny hint of sweetness! Generally, eggplant tends to guzzle up oodles of oil whilst frying, so I’ve baked them instead! And I can say it works well for this recipe too 🙂
This Doi Begun recipe was shared by my virtual yet very close friend Ujjaini on my foodie group, and I fell in love with the whole look of the dish. I had to try it out! I’ve tried it before at home following her recipe and really loved it, it’s quite different from the usual eggplant dishes that I’ve tasted! So thought it was worth sharing 🙂
Doi Begun is really hearty vegetarian dish, that is perfect for your Meatless Mondays meals or regular weekday meals. Enjoy it hot with some steamed rice or any flatbread of your choice.
Here it is, let’s see how to make doi begun!
YOU MAY ALSO LIKE THESE DELICIOUS EGGPLANT RECIPES
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI DOI BEGUN | EGGPLANT CURRY
HOW TO MAKE DOI BEGUN | BRINJAL CURD CURRY?
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Hyderabadi Bagara Baingan
Bharli Vangi (Maharashtrian style stuffed baby eggplants)
Smoky baba ganoush
Goan eggplant pickle
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI DOI BEGUN | EGGPLANT CURRY
1.Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
2.In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
3.Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and Saute until the raw aroma goes away.
4.Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
5.Add the green chilies, mix well.
6.Add in the eggplant. Cook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
HOW TO MAKE DOI BEGUN | BRINJAL CURD CURRY?
Doi Begun Recipe (Bengali Style Eggplant In Curd Gravy)
Ingredients1x2x3x
- 12 oz / approx 350 grams eggplant/brinjal/aubergines, about 1 big eggplant
- 1 tbsp ginger paste
- 1/2 cup yogurt, at room temperature
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp sugar
- Handful cilantro/coriander leaves
- 3 green chillies
- 2 tbsp Mustard oil, plus more as required for brushing the eggplant slices
- Salt, to taste
Instructions
- Preheat the oven to 375 F.Wash and pat dry the eggplant. Cut into 1/2 inch rounds, marinate with 1/2 teaspoon turmeric powder and salt. Brush with mustard oil and bake for about 25 minutes until cooked and brown, turning sides midway.
- In a bowl mix all the red chilli powder, remaining 1/2 teaspoon turmeric powder, coriander powder, and sugar along with the curd. Mix well and add 1/2 cup water, mix to make a lump free smooth paste.
- Heat oil in medium heat in a heavy bottomed pan, drop in the mustard seeds. Once they splutter add in the ginger paste and saute until the raw aroma goes away.
- Take the pan off the heat, after about a minute, pour in the curd mixture mixing continuously. Transfer the pan back on the stovetop, and cook until oil separates. This will take about 2-4 minutes.
- Add the green chilies , mix well.
- Add in the eggplant.C ook until it has soaked in some gravy. Check for seasonings, adjust with salt if required. Once done garnish with cilantro leaves! Serve with rice or any other flatbread.
Notes
This recipe has been featured as one of Helen’s favorite eggplant recipe’s in her site www.well-beingsecrets.com . If you are looking for more delicious eggplant recipes, then head on here to discover new & interesting ones 🙂 Thank you very much, Helen, for featuring this recipe in your site.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
