Chicken Salad and Grape Tomato Sandwiches

Mark Boughton Photography/styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 0 mins

Shredded chicken is good for making salads because it exposes more of the surface to the mayonnaise. To shred, tear with fingers while the chicken is still warm. The recipe makes about 3 cups salad; it can also be used for wraps or pitas.


1/2cup reduced-fat mayonnaise
2teaspoons lemon juice
1teaspoon Djon mustard
1/2teaspoon salt
-- Coarsely ground black pepper
2cups (8 ounces) shredded cooked chicken breast
1cup grape tomato halves
2tablespoons finely chopped flat-leaf parsley
2tablespoons chopped fresh chives
8slices multi-grain bread
-- Lettuce leaves optional


  1. Combine mayonnaise, lemon juice, mustard, salt and pepper in a large bowl. Add chicken, tomatoes, parsley and chives; stir gently.
  2. Spoon about a quarter of the chicken salad on one slice of bread, top with lettuce and another slice of bread and cut diagonally in half. Repeat with remaining bread, salad and lettuce.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 260
  • Glycemic Load 0
  • Fat 8g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1g
  • Cholesterol 30mg
  • Sodium 830mg
  • Potassium 340mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 7g
  • Protein 19g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 10%