Finger-lickin’ Friday: Rosemary Chicken Salad Sandwiches

Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.

This is miscellany‘s fourteenth installation of Finger-lickin’ Fridays!

Rosemary Chicken Salad Sandwiches

Rosemary is, by FAR, my most favorite herb EVER. When I came across this recipe I knew I needed to bookmark it to make later. Perfect for a ladies’ afternoon get-together! Mmmmm, with a little lemonade and maybe some sliced fresh fruit…

rosemary chicken salad sandwiches-ck
Image Source

Status: Curious to try (Recipe found on MyRecipes)

Makes: Five sandwiches

Ingredients:

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3 cup chopped green onions
  • 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 salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices of whole-grain bread

Directions:

  • Combine ingredients, stirring well. Use about a 2/3 cup of chicken mixture for each sandwich.

Notes:

  • You could just as easily serve this rosemary chicken salad on a croissant or simply drop a scoop over some mixed greens.
  • Whenever I get a chance to make this, I think I’ll increase the rosemary! I just cannot enough of that flavor!

Enjoy!

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