Lower Carb Chicken Salad Sandwich Bowls
A lower carb and much easier to eat version of your favorite homemade chicken salad sandwich.
Servings: 3
Calories: 440kcal
Ingredients
Salad
- 1 piece whole wheat lavash flatbread sprayed with cooking oil
- ½ pound boneless, skinless seasoned chicken breast grilled or roasted
- 4 cups Mixed baby greens, or purchased bag of chopped kale salad
- ½ cup black or red grapes
- ¼ cup dried cranberries
- ¼ cup shelled pistachios these can be purchased already shelled
- ¼ cup chopped celery
- 1-2 scallions chopped
- 1 tablespoon pumpkin seeds
- 2 ounces blue cheese crumbled
Salad Dressing
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons apple cider vinegar
- 1-2 tablespoons honey or to taste
- ½ teaspoon dijon mustard
- 1 teaspoon poppy seeds
- salt and fresh ground pepper to taste
Instructions
- Heat the grill or a large skillet or griddle to high heat, and toast the flatbread for about 1-2 minutes on each side, until it just starts to turn golden in spots. Remove it from the heat and let it cool while you prepare the salad.
- Slice the chicken breast into slices or bite-sized pieces. Place it in a large mixing bowl.
- Add the rest of the salad ingredients and toss everything together.
- In a large measuring cup, mix together all of the salad dressing ingredients and whisk well to combine. Taste and adjust seasonings as necessary.
- Pour about half the dressing over the salad and toss well to combine. Add additional dressing if desired, or store any leftover salad dressing in a jar in the refrigerator.
- Cut the bread into 4 strips.
- Portion the salad into 2 bowls. and and serve 2 strips with each salad.
Nutrition
Serving: 0g | Calories: 440kcal | Carbohydrates: 45g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 516mg | Potassium: 1015mg | Fiber: 3g | Sugar: 18g | Vitamin A: 9210IU | Vitamin C: 110.2mg | Calcium: 303mg | Iron: 3.5mg