Chicken Salad Sandwich
- 1 1/2 lbs. skinless, boneless chicken breasts
- 1/4 cup, plus 2 tbsp. plain Greek yogurt
- 2 tsp. Dijon mustard
- salt and pepper to taste
- 1/3 cup minced red onion
- 2 medium celery ribs, chopped
- 1/2 red apple, chopped
- 1 1/2 tbsp. minced flat leaf parsley
- 2 tbsp. chopped pecans
- 2 cups lettuce of your choice
- 1 large tomato, sliced
- 4 kaiser rolls, split in half
In a large sauce pan or pot cover the chicken breasts with water. Bring to a boil and then lower to simmer. Cook over low heat until chicken is white throughout ,about 18 minutes. Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix 1/4 cup Greek yogurt with the mustard, salt, and pepper. Fold in the onion, celery, apple, parsley, pecans, and chicken. Cover and refrigerate until cold, about 30 minutes. Add the additional 2 tbsp. Greek yogurt if you want to refresh the chicken salad before serving.
Spoon the chicken onto the kaiser rolls. Top with lettuce and tomato. Close the sandwiches and serve.