• 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)
  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.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/06/11/slightly-sweet-chicken-salad-sandwiches/