Description
This Chicken Salad Sandwich Bowl is a healthier, deconstructed version of the classic sandwich that will bring a fresh taste to any lunch time routine!
Ingredients
Units
Scale
For the salad:
- 2 cups baby spinach
- 1 cup cooked shredded chicken
- 1 large stalk celery, chopped
- 1 small/medium croissant, chopped into bite size pieces
- 1/4 cup dried cranberries
- 2 Tablespoons sliced almonds
For the dressing:
- 1/2 cup plain Greek yogurt
- 1/3 cup milk (can use buttermilk, if you want)
- 1 Tablespoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried onion flakes
- 1/4 teaspoon dried chives
- 1/8 teaspoon dill weed
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
For the salad:
- Divide each salad ingredient in half, as this recipe makes two bowls. Get out two bowls. Place 1 cup spinach each in two bowls, making for the bed of the salad. Dividing the remaining ingredients between the two bowls, top the spinach with the shredded chicken, chopped celery, croissant pieces, dried cranberries, and sliced almonds. Pour the dressing over top, stir to mix and enjoy!
For the dressing:
- Pour the Greek yogurt and milk in a small bowl, whisk together. Add the remaining ingredients and whisk until fully blended together. This recipe will make more than you need for the two bowls, but you can use it as a dressing for other salads or as a dip (as you would any other ranch dressing). Cover and refrigerate for up to 7 days.