Ingredients
- 4 slices of arnold 100% Whole Wheat bread
- 1/3 c. nonfat plain Greek yogurt
- 1 1/2 tbsp. apricot jam
- 1 tbsp. nonfat mayonnaise
- 1/2 tsp. curry powder
- 1/8 tsp. sea salt
- 3/4 c. chopped cooked chicken breasts
- 1/4 c. quartered seedless green grapes
- 3 tbsp. matchstick-cut (or coarsely shredded) carrots
- 3 tbsp. thinly sliced celery
- 3 tbsp. toasted slivered almonds
- 3 tbsp. golden raisins
- 1/2 medium apple, thinly sliced
- 1/2 c. packed fresh baby spinach leaves
Instructions
- Combine yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well.
- Remove and reserve 2 tablespoons.
- Add chicken, grapes, carrots, celery, almonds, and raisins to yogurt mixture in bowl; mix well.
- To assemble sandwiches, place 2 slices bread on flat surface.
- Divide chicken salad on each, spreading evenly.
- Top evenly with apple slices and spinach.
- Spread reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt side in.
- Cut each in half and serve.
- 4 slices of arnold 100% Whole Wheat bread 100% Whole Wheat
- 1/3 c. nonfat plain Greek yogurt
- 1 1/2 tbsp. apricot jam
- 1 tbsp. nonfat mayonnaise
- 1/2 tsp. curry powder
- 1/8 tsp. sea salt
- 3/4 c. chopped cooked chicken breasts
- 1/4 c. quartered seedless green grapes
- 3 tbsp. matchstick-cut (or coarsely shredded) carrots
- 3 tbsp. thinly sliced celery
- 3 tbsp. toasted slivered almonds
- 3 tbsp. golden raisins
- 1/2 medium apple, thinly sliced
- 1/2 c. packed fresh baby spinach leaves
- Combine yogurt, jam, mayonnaise, curry, and salt in a medium bowl; mix well.
- Remove and reserve 2 tablespoons.
- Add chicken, grapes, carrots, celery, almonds, and raisins to yogurt mixture in bowl; mix well.
- To assemble sandwiches, place 2 slices bread on flat surface.
- Divide chicken salad on each, spreading evenly.
- Top evenly with apple slices and spinach.
- Spread reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt side in.
- Cut each in half and serve.
