Chicken Melt Salad Wrap (Print Version)
# Ingredients:
01 -
1/4 cup mayonnaise.
02 -
1/4 cup Greek yogurt.
03 -
2 teaspoons Dijon mustard.
04 -
2 teaspoons lemon zest.
05 -
1/4 teaspoon salt.
06 -
1/4 teaspoon ground pepper.
07 -
1/4 cup celery, finely chopped.
08 -
1 cup shredded rotisserie chicken.
09 -
1/4 cup red onion, thinly sliced.
10 -
8 slices whole-wheat bread.
11 -
4 slices American cheese.
12 -
2 tablespoons unsalted butter, melted.
13 -
1 medium tomato, sliced.
# Instructions:
01 -
Stir the yogurt, mayo, lemon zest, mustard, and spices in a bowl. Toss in the onion and chicken gently.
02 -
Warm up a skillet on medium-low heat. Cover with a smaller lid and cook sandwiches for 3-4 minutes per side. Keep finished ones warm while the rest cook.
03 -
Butter one side of each bread slice. On the plain sides, add the chicken mix, a tomato slice, and cheese. Close with another slice, butter side out.
# Notes:
01 -
The chicken mix can be made ahead of time.
02 -
Press sandwiches gently for perfect cheese melting.
03 -
Using Greek yogurt makes it a bit lighter.
04 -
Great for leftover chicken.
05 -
Best enjoyed warm, right after cooking.
06 -
Cooking in batches works best.