Name: Extreme Makeover Chicken Salad Sammy
Total time: 25 minutes
Yield: 4 sandwiches
Ingredients: 8 oz/224 g chicken breast; 1/2 cup/75 g red grapes, quartered; 2 tbsp/14 g toasted walnuts, roughly chopped; 2 tbsp/8 g dill, roughly chopped; 1/4 cup/25 g finely chopped scallion; 1/2 cup/120 g low-fat Greek yogurt; 1/4 tsp salt; Several grates of freshly ground black pepper; 8 slices multigrain bread; 2 cups/40 g arugula; 1 cup/116 g thinly sliced radishes

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Photo by Bill Bettencourt

Chicken, Red Grapes, Walnuts, Dill, Scallions, Radishes and Arugula

When my mom comes to visit on a busy weekday, I want to make a quick yet nutritious lunch for the two of us. Chicken salad is a classic I can usually whip up using ingredients I have left over in my refrigerator. But this recipe is what I call a "basic made better." With less fat than traditional chicken salad, more protein and a lot more flavor, this luscious salad can be enjoyed on anything from a baguette to marbled rye or served in a pita or atop a bed of mixed greens with a side of cornbread. You can't go wrong! And it is all the better if you have cooked chicken on hand. Either way, you can make this satisfying lunch in a snap.

Tina's Tip:

Save the cooking water from the chicken. It will be lightly flavored from the chicken and can make a nice base broth for soup. Freeze it!

Recipe notes

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