Emma Fishman. Prop styling by JoJo Li. Food styling by Rebecca Jurkevich
This chicken salad swaps mayo for Greek yogurt to provide an equally tasty, probiotic-rich alternative. It tastes great between two slices of white bread, but it’s also good in a plain flour tortilla, or even a lettuce wrap.
Yield
Makes 2 Servings
Ingredients
5
oz. cooked chicken breast, shredded
¼
cup red onion, finely chopped
2
Tbsp. parsley, finely chopped
¼
cup plain greek yogurt
¼
lemon, juiced and zested
Salt and pepper, to taste
4
slices sourdough bread, toasted
Preparation
Step 1
In a medium-size bowl, add the chicken, onion, parsley, Greek yogurt, lemon juice, zest, salt, and pepper.
Step 2
Mix ingredients in the bowl well to incorporate.
Step 3
Spread the chicken evenly over one slice of sourdough; close sandwich with another slice of bread.