- 2 cups shredded chicken*
- 1/3 cup sliced almonds
- ¼ cup dried cranberries
- 2 tablespoons Parmesan cheese
- 1/3 cup reduced fat mayonaise
- 3 tablespoons apple juice
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/8 teaspoon onion powder
- Salt and Pepper to taste
- 12 slices whole wheat bread
Mix chicken*, sliced almonds, dried cranberries, and Parmesan cheese in medium size bowl.
Whisk dressing ingredients in small bowl.
Add dressing into medium bowl with chicken salad mixture and stir until combined.
Serve approximately 1/3 cup of salad mixture between two slices of whole wheat toast with a lettuce leaf, slice of tomato and sliced onion.
*To make shredded chicken, place 2 chicken breasts in small crockpot. Add ½ cup apple juice and ½ cup water to crockpot. Cook chicken until it can be shredded with a fork (4-5 hours on low or 2-3 hours on high). When done, remove chicken to plate and shred with a fork. This can be done the night before to make for quick meal prep.
Per Serving (1 sandwich): 320 calories, 97 calories from fat, 11g fat, 1.5 saturated fat, 53mg cholesterol, 426mg sodium, 53g total carbohydrates, 5g dietary fiber, 9g sugars, 28 protein.