Chicken Salad Sandwich


  • 5 ozs Chicken Breast, Cooked (shredded)

  • 2 stalks Celery (chopped)

  • 1/4 cup Red Onion (finely chopped)

  • 2 tbsps Parsley (finely chopped)

  • 1/4 cup Plain Greek Yogurt

  • 1/4 Lemon (juced, zested)

  • Sea Salt & Black Pepper (to taste)

  • 7 1/16 ozs Sourdough Bread (toasted)


  1. In a medium-sized bowl, add the chicken, celery, onion, parsley, Greek yogurt, lemon juice, zest, salt, and pepper. Mix well to incorporate.

  2. Spread the chicken evenly over one slice of sourdough. Close the sandwich and enjoy!


Leftovers Refrigerate the chicken in an airtight container for up to two days.

Serving Size One serving is one sandwich.

Gluten-Free Use gluten-free bread instead.

Dairy-Free Use dairy-free unsweetened yogurt or replace the yogurt with mayonnaise.

Sourdough Bread One slice of sourdough bread is equal to approximately 1 3/4 oz or 50 grams.