Sándwich de ensalada de pollo

Ingredientes

• 3 cups Cooked chicken breast, shredded or chopped (Leftover roasted or rotisserie chicken works beautifully.)
• 1/2 cup Plain Greek yogurt (A tangy swap for some or all of the mayo to lighten it up.)
• 1/2 cup Mayonnaise (Use full or light depending on preference.)
• 1 teaspoon Dijon mustard (Gives a gentle lift.)
• 1 tablespoon Lemon juice (Brightens the whole mixture.)
• 2 stalks Celery, finely diced (For crunch and freshness.)
• 2 tablespoons Red onion, finely minced (A small amount adds a spark.)
• 2 tablespoons Fresh parsley, chopped (Herbaceous and bright.)
• Salt and black pepper (To taste.)
• Chopped toasted almonds or grapes halved (For sweet contrast.)
• Thin apple slices (For crunch.)
• Nutritional yeast (For a cheesy note without dairy.)

Preparación

1. 1

   --- Preparation ---

2. 2

   If you need to cook chicken, roast two small breasts at 400°F for 18–20 minutes or pan-sear until just cooked through, then let rest and chop.

3. 3

   In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice until smooth and glossy.

4. 4

   Fold in the chopped chicken, diced celery, minced onion, and parsley. Mix gently so the chicken stays chunky and satisfying.

5. 5

   Taste and season with salt and black pepper; add more lemon if you want a brighter zing.

6. 6

   Fold in optional add-ins like grapes or toasted almonds for a contrast of sweet and crunchy.

7. 7

   Scoop the salad onto slices of your favorite bread, toasted brioche, or hearty sourdough. Garnish with extra parsley and a squeeze of lemon.

8. 8

   Serve immediately or chill for 30 minutes — chilling allows the flavors to marry and makes the sandwich even more comforting.