fbpx Chicken-salad Sandwich | Recipe from our Dietitian Nutritionist | TeamNutrition


Chicken-salad Sandwich


5 minutes


0 minutes


5 minutes


1 portion


For the filling :

  • 125 ml (½ cup) cooked chicken, diced
  • ½ green onion, chopped
  • 10 mL (2 teaspoons) mayonnaise
  • 5 mL (1 teaspoon) plain yogurt
  • 5 mL (1 teaspoon) Dijon mustard
  • Pepper and salt, to taste

For the sandwich:

  • 2 slices of whole wheat bread
  • Lettuce
  • Cucumber slices


This recipe is perfect for passing on leftover cooked chicken. Any cut of chicken can be used to make this recipe.
Using plain yogurt in the filling reduces the amount of mayonnaise and fat in the sandwich.


  1. Combine all "topping" ingredients.
  2. If desired, toast bread. Assemble sandwich with filling, lettuce and cucumber slices.
  3. Serve with raw vegetables or salad for a complete lunch.

Nutritional Information (per serving)
Calories 340 kcal
Fat 11 g
Carbohydrates 25 g
Fibre 5 g
Protein 31 g
Sodium 375 mg

Can be kept for 2 days in the refrigerator. Does not freeze.

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