(NO MAYO!) CHICKEN SALAD SANDWICHES

June 11, 2018

At this moment, I am trying to think of if there is a recipe on this entire site that calls for mayo. It’s just not my thing! I can get down with like, a fancy aioli. And once I did make homemade mayo, which was nice enough I guess. But not worth the work to me.

Therefore chicken salad sandwiches have always been a clear red flag as a tricky one (although I have had some I like.)

Here is a mayo-less version that I am VERY MUCH into. And it feels completely right for what I hope to be as a citizen of summer.

Ingredients for Chicken Salad Sandwiches with no Mayo(No Mayo!) Chicken Salad Sandwiches
Serves eight sandwiches

3 boneless, skinless chicken breasts
5 ounces greek yogurt
2 avocados
3 tablespoons dijon mustard
3 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons pepper
1 cup halved grapes
8 slices wheat bread
3 green onions, sliced
1/2 cup gorgonzola (optional)

Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and 1/2 cups vegetable broth on high for 7-8 hours.

Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.

Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.

Chicken Salad Sandwich with No Mayo

(NO MAYO!) CHICKEN SALAD SANDWICHES
 
Author:
Ingredients
  • 3 boneless, skinless chicken breasts
  • 5 ounces greek yogurt
  • 2 avocados
  • 3 tablespoons dijon mustard
  • 3 tablespoons lemon juice
  • ¼ teaspoon salt
  • 2 teaspoons pepper
  • 1 cup halved grapes
  • 8 slices wheat bread
  • 3 green onions, sliced
  • ½ cup gorgonzola (optional)
Instructions
  1. Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and ½ cups vegetable broth on high for 7-8 hours.
  2. Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.
  3. Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.

 

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Comments

  • Dani

    Is there way to get the original chicken sandwich receipe that you posted using Cesar dressing?
    Thank you!

    • Rachel Schultz

      Hm I’m not sure there was one of that? Although I have a separate recipe for “slow cooker chicken caesar sandwiches”

  • Jacob

    As a single 20 year old male living on my own your blog has helped me a lot! I just started making some of your recipes for me and my family and we all love them! Thank you so much!

    • Rachel Schultz

      Thanks Jacob!

  • Christine

    Which cooking method do you recommend for the chicken used in the slightly sweet chicken salad recipe?

    • Rachel Schultz

      I often bake chicken for about 30 minutes at 400 degrees.

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