Canyon Ranch Blog

Chicken Salad Sandwiches

Nutrition Information (per serving)

23 g
746 mg
61 g
16 g
5 g
48 mg

1 lb boneless, skinless chicken breast halves

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


  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.

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