Greek-Yogurt Chicken Salad Sandwich

Method

1. 1

   Whisk the yogurt, mayonnaise, mustard and lemon juice with plenty of black pepper and a pinch of salt.

2. 2

   Fold in the chicken, celery, grapes and red onion until everything is evenly coated.

3. 3

   Taste and adjust — a little more lemon brightens it, more mustard sharpens it. Chill for 10 minutes if you have time; the flavours settle.

   10 min
4. 4

   Toast the bread lightly if you like, then layer lettuce, tomato and a generous scoop of chicken salad between two slices.

5. 5

   Press gently, cut in half and serve. The chicken salad keeps for 3 days in the fridge.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  BEST CHICKEN SALAD RECIPE | easy & healthy

  Downshiftology · YouTube

• 

  Yogurt Chicken Salad Without Mayo

  Feelgoodfoodie · YouTube

Substitutions

• Vegetarian: use a tin of drained, roughly mashed chickpeas instead of chicken (about 20 g less protein per serving).
• Lower-carb: pile the chicken salad into lettuce cups or halved peppers instead of bread.
• Swap grapes for a diced apple, or add 15 g chopped walnuts for crunch (+5 g fat per serving).