Greek Yogurt Chicken Salad Crescent Sandwiches Food

GREEK YOGURT CHICKEN SALAD CRESCENT SANDWICHES

Steps:

• Bake crescent rolls as directed on can. Transfer to cooling rack to cool completely, about 20 minutes.
• Meanwhile, in medium bowl, mix chicken, apple, celery, onion, almonds and thyme; set aside.
• In small bowl, mix yogurt, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir yogurt mixture into chicken mixture; mix until well combined.
• To serve, cut crescent rolls in half horizontally. Divide mixture evenly among bottom halves of cut rolls, replacing tops to make sandwiches.

GREEK YOGURT CHICKEN SALAD SANDWICH

Steps:

• In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve sandwiches on bread with chicken mixture and lettuce.

GREEK YOGURT EGG SALAD SANDWICH

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
• Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture; place in a bowl. Add Greek yogurt and mustard; mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
• Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.