A healthier chicken salad sandwich with fighter foods like mixed nuts and dried cranberries.
Ben and I love chicken salad sandwiches. My favorite way to serve and eat them is on a croissant roll with an additional layer of spinach. Typically, I go for a combination with grapes, celery and mayo, like this recipe I love.
But, a few weeks ago, Ben read an article about how eating a handful of mixed nuts every day extends your life. (I’m sure in a few years we’ll find out it actually shortens it, just like one day wine is bad for you but the next we find out it’s actually beneficial.) :)
Anyway, because of this proven study, we’ve been keeping mixed nuts stocked in our pantry. I decided to create a new chicken salad recipe with items I had on hand, including the mixed nuts, and, holy cow, I developed a new favorite and healthier version.
This version uses my favorite shredded cooked chicken, a handful of mixed nuts to extend our life (ha!) and some Greek yogurt to alleviate the use of too much mayo. I’ve also recently learned from my father-in-law who is battling prostate cancer, that cranberries are a top cancer fighter and one of the world’s healthiest foods. I had dried cranberries on hand and threw them in to my chicken salad as well.
So here is my new favorite chicken salad recipe that fights cancer and extends your life. (Ok, it doesn’t necessarily do either of those, but we can always hope.) ;)
My new favorite (and healthier) chicken salad sandwich, with mixed nuts and dried cranberries.
- 2 cups cooked shredded chicken
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1 Tablespoon Dijon mustard (to taste)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 green onions, chopped
- Handful of mixed nuts (add more or less to preference)
- Handful of dried cranberries (add more or less to preference)
- 4 Croissant rolls (or another type of bread for serving)
- Spinach leaves (optional)
In a medium bowl, mix together all of the ingredients listed, up through the dried cranberries. Slice the croissants in half and layer one side with spinach. Top the spinach with the chicken salad and place other half of croissant to enclose sandwich. Repeat with remaining croissants. Serve immediately.
(You may refrigerate the mixture before assembling the sandwiches, if preferred.)