Chicken Salad Sandwiches

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
465
protein 
23 g
sodium 
746 mg
carbohydrates 
61 g
fat 
16 g
fiber  
5 g
cholesterol 
48 mg
Servings 
6
Ingredients 

1 lb boneless, skinless chicken breast halves

Dressing
¼ cup low-fat sour cream
3 Tbsp canola oil mayonnaise
2 tsp white vinegar
1 Tbsp Dijon mustard
½ tsp sea salt
¼ tsp garlic powder
¼ tsp freshly ground black pepper

⅓ cup minced red onion
½ cup minced celery
12 slices Raisin Nut Bread or Sprouted Whole Grain Bread

 

Instructions 
  1. Place chicken in a medium saucepan and cover with water. Bring to a boil, reduce to simmer and cook 7 to 10 minutes, or until internal temperature reaches 165F. Cool and cut into small cubes.
  2. In a large bowl, combine sour cream, canola oil mayonnaise, vinegar, Dijon mustard, salt, garlic powder and black pepper. Add onion and celery and mix well. Fold in chicken.
  3. Place ½ cup of salad between 2 slices bread. 
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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