Ingredients
- 2 large boneless skinless chicken breasts, pounded to ½ inch thickness
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 8 slices sandwich bread
- 1 cup chopped romaine lettuce
- 1 apple cored and chopped
- 1 celery stalk, chopped
- 1/4 cup dried cranberries
- 1/3 red onion, diced
- 1/3 cup Diamond of California Pecan Halves (could also use chopped pecans)
- 1/3 cup plain fat free Greek yogurt
- 1/4 cup light mayo (optional, may sub additional greek yogurt)
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
The Steps
- Season chicken with Italian seasoning and salt and pepper to taste. Cook in a large skillet over medium heat for 4-6 minutes on each side until cooked through. Chop into ½-inch pieces and transfer to a large bowl.
- Add apple, celery, cranberries, onion, pecans, greek yogurt, mayo, dijon mustard, and garlic powder to the bowl and stir to combine. If desired, add salt and pepper to taste.
- Assemble sandwiches by distributing romaine and chicken salad mixture between 4 slices of bread. Top with remaining slices of bread and serve.
RECIPE CONTRIBUTED BY LE CREME DE LA CRUMB
