Bottom-Friendly Harvest Chicken Salad Sandwich
Serves:
4
Active Time:
20 min
Total Time:
2 hr 15 min
Why is this better on your bottom?
High-quality, high-fiber bread
Lean chicken breast
Plant diversity
Vegan mayo
More butt & gut goodies
Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
Instructions:
To a large bowl, add all the chicken salad ingredients besides the bread and butter. Mix well, cover with plastic wrap, and chill in the fridge for two hours.
Place a non-stick skillet over medium-high heat. Butter two slices of bread (only on one side). Scoop chicken salad onto one slice of bread on the non-buttered side. Top with the other slice, buttered side facing up. Place in a skillet and cook for 2 minutes, flip, cook for another two minutes. Remove the sandwich from the skillet, slice, and plate.
Ingredients:
Rotisserie Chicken, skin removed, meat removed from the bones
1/2 pink Lady Apple, halved, diced and core removed
2 Stalks of Celery, diced
1 Green Onion, diced
1/4 C of dried cranberries, diced
1/2-1 C of vegan mayo
1 tbsp tarragon, roughly chopped
2 tbsp lemon juice
3 tbsp ground flaxseed
Salt and pepper to taste
8 slices of Rye bread or a similar high fiber bread
1/2 tbsp butter, for spreading
