Description

These cranberry chicken salad sandwiches combine tender chicken, tart dried cranberries, and crunchy toasted almonds in a creamy dressing. They’re a quick, low-carb lunch option that can be served on bread, in lettuce wraps, or stuffed into avocados.

Ingredients

Scale

2 cups cooked chicken breast, shredded or cubed

1/4 cup unsweetened dried cranberries

1/4 cup sliced almonds, lightly toasted

1/2 cup celery, finely chopped

1/2 cup Greek yogurt or avocado mayo

1 tsp Dijon mustard

salt and pepper to taste

1 cup fresh greens or lettuce for layering

low-carb sandwich bread or lettuce wraps as needed

Instructions

1. In a bowl whisk together Greek yogurt or avocado mayo, Dijon mustard, salt, and pepper.

2. Fold in chicken, dried cranberries, toasted almonds, and chopped celery until evenly coated.

3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

4. To serve on bread, layer greens then chicken salad between slices of low-carb bread.

5. For lettuce wraps, spoon salad into large lettuce leaves and roll up.

6. For stuffed avocados, halve avocados, remove pit, and fill cavities with chicken salad.

7. Pack bread or lettuce separately if preparing ahead to prevent sogginess.

8. Store any leftover chicken salad in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: sandwich
Method: no-cook
Cuisine: american

Nutrition

Serving Size: 1 sandwich

Keywords: cranberry chicken salad, low carb sandwich, keto chicken salad, almond chicken salad, healthy lunch, meal prep