1 pound boneless skinless chicken, grilled, about 2.5 cups cooked
½ cup diced apple
¼ cup chopped almonds
¼ cup sliced scallions
⅓ cup plain nonfat Greek yogurt
1 tablespoon mayonnaise
1 teaspoon apple cider vinegar
½ teaspoon Dijon mustard
¼ teaspoon salt
Fresh ground pepper
1½ tablespoons fresh chopped parsley
for the sandwich
4 slices sourdough bread
1 cup arugula
Carrot and red pepper slices for serving, optional
Directions
for the chicken salad
Dice the chicken. Toss in a medium mixing bowl with the diced apple, chopped almonds and sliced scallions. Add the yogurt, mayonnaise, vinegar, Dijon, salt, pepper and parsley. Stir well to combine.
for the sandwich
Put the sourdough bread on 4 plates or in 4 meal prep containers. Divide the arugula between the 4 slices of bread. Top with the chicken salad, dividing between the 4 slices of arugula topped bread. Add carrot and red pepper slices to container, if using.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/06/13/healthy-open-faced-chicken-salad-sandwiches/