Chicken Salad with Almonds and Rosemary
Recipe type: Sandwich
Prep time: 
Total time: 
Serves: 4 to 5 sandwiches
Adapted from Cooking Light Dinnertime Survival Guide, by Sally Kuzemchak.
  • 12 ounces (340 g) chopped roasted boneless skinless chicken breast
  • 4 green onions, chopped
  • 1/4 cup chopped smoked almonds
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • whole grain bread or buns
  1. In the medium bowl, stir together the chicken, green onions, almond, yogurt, mayonnaise, rosemary, Dijon mustard, sea salt, and black pepper. Refrigerate until ready to use. Serve on bread or buns, or on top of a pile of greens.
More Information

medium bowl

Recipe Notes:

You can make this a day ahead and keep in the refrigerator until time to eat. Try it with other nuts, such as pistachios.

If you don't have any leftover roasted chicken, use rotisserie chicken.
Recipe by Andrea Meyers at