A lighter take on classic, creamy chicken salad with juicy apple chunks, crunchy pecans, and tart dried cranberries! A hearty, healthy meal in 20 minutes!
2 large boneless skinless chicken breasts, pounded to 1/2 inch thickness
salt and pepper to taste
1 teaspoon Italian seasoning
8 slices sandwich bread (I used a whole grain wheat – I recommend something like this!)
1 cup chopped romaine lettuce
1 apple (use your favorite, I used gala), cored and chopped
1 celery stalk, chopped
1/4 cup dried cranberries
1/3 red onion, diced
1/3 cup Diamond of California Pecan Halves (could also use chopped pecans)
1/3 cup plain fat free Greek yogurt
1/4 cup light mayo (optional, may sub additional greek yogurt)
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
Season chicken with Italian seasoning and salt and pepper to taste. Cook in a large skillet over medium heat for 4-6 minutes on each side until cooked through. Chop into 1/2-inch pieces and transfer to a large bowl.
Add apple, celery, cranberries, onion, pecans, greek yogurt, mayo, dijon mustard, and garlic powder to the bowl and stir to combine. If desired, add salt and pepper to taste.
Assemble sandwiches by distributing romaine and chicken salad mixture between 4 slices of bread. Top with remaining slices of bread and serve.