A healthy chicken salad sandwich that uses avocado and Greek yogurt instead of mayo! Plus, it has the added protein of black beans.
Does anyone else still watch Grey’s Anatomy? It’s been around forever, in it’s 12th season this year. I think it’s going to be the show that never ends. There can’t be many other Primtime shows that have been on THAT long, and are still seemingly successful, are there? Besides the NFL anyway. And OMG Cops is still on TV—whut?
Admittedly, even though every possible accident and catastrophe that could statistically happen to Meredith Grey in one lifetime has happened in the last twelve years, I’ll be a little sad when it ends. But happy at the same time because that means all the characters finally get to live happily ever after, free of all the ridiculous drama. Even though it’s a little far fetched, is life ever really free of ridiculous drama?
That should be a rhetorical question but I’m gonna answer it anyway and say…nope. Probably not.
Among other things I can ramble about today…I feel like I’m in a cooking lull. It’s a little scary. The last few recipes I’ve tried to cook were just so-so. I think maybe I’m trying too hard or grasping at some new styles of cooking (asian dishes!) that are a little out of my realm. And I’m just making things complicated. I can get the simple stuff right, but ‘fancier’ recipes are not my current forte. Maybe I should stick with dishes like this healthy chicken salad sandwich—that doesn’t actually require cooking. Anyway, I blame it on pregnancy. My pregnant brain has to be turned on and process so much at my day job, it’s in pure recovery mode in the after-hours.
I suppose being able to nail simpler recipes on the head isn’t such a bad thing. I mean, let’s face it. Spending all day cooking just isn’t in the cards right now, and simpler recipes are going to be a thing of the future for me—at least until we get this whole parenting thing figured out. Which (holy $h!t) is right around the corner. I’m trying to mentally prepare myself for what’s about to happen in a month or so, and that takes more brain cells than figuring out new recipes. Guess I should cut myself a little slack, eh?
In the meantime, I’ll leave you with today’s recipe which is another repost from a recipe long ago. (Still cutting prego some slack, right? 🙂 ) I’m still making my way through rephotographing the oldie-but-goodies, and this happens to fall on the list! This healthy chicken salad sandwich is a super simple, super nutritious recipe using some favorite ingredients. BREAD! Just (sort of) kidding—avocados and black beans. And Greek yogurt instead of mayo or Miracle Whip! There’s chicken in there, too. Just season it up the way you like (my favorite way shown below), and you have a wholesome and filling lunch in your hands.
Bonus point for toasting your bread. And I’ll even let you add a slice of cheese!
Healthy Chicken Salad Sandwich
- 3 oz shredded chicken
- 1/2 a small avocado, cubed (around 50 grams)
- 1/2 cup black beans
- 2 tablespoons of non-fat, plain Greek yogurt
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- Add all ingredients to a bowl and mix.
- Serve on bread, over a salad, on crackers, or anyway you want!
Full chicken salad recipe is 7 Weight Watchers Points.The nutritional information is for the chicken salad alone. Paired with a hearty wheat bread, the calories come to 438, macros are around 17 g fat, 51 g carbs, 35 g protein.
Courses Quick Meals, Sandwich
Serving Size 1 batch of salad
Amount Per Serving
% Daily Value
Total Fat 15.3 g
Saturated Fat 2.2 g
Unsaturated Fat 7.7 g
Cholesterol 50.2 mg
Sodium 235.8 mg
Total Carbohydrates 15.1 g
Dietary Fiber 6.9 g
Sugars 1.7 g
Protein 26.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.