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$3.88 per serving
2 likes
Ready in 45 minutes
Spoonacular Score: 61% 
The recipe The Best Chicken Salad Sandwich can be made in around around 45 minutes. This recipe makes 4 servings with 694 calories, 45g of protein, and 46g of fat each. For $3.88 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 2 people have tried and liked this recipe. Head to the store and pick up coarsely ground pepper, almonds, mayonnaise, and a few other things to make it today. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is good. Users who liked this recipe also liked Chicken Salad Sandwich, Chicken Salad Sandwich, and Chicken Salad Sandwich.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Chicken breasts can be expensive, so you might consider buying a whole chicken and using all the parts for meals throughout the week.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!
When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
Grapes are one of the so-called "dirty dozen", so if you are concerned about pesticide residues in your food, buy organic grapes (and raisins!)
Buying chicken breasts in bulk can save you money, but we prefer to suggest cutting back on meat consumption by experimenting with some easy vegetarian meals, and then splurging on higher-quality meat where the animals have been raised ethically and the meat does not contain antibiotics, growth hormones, etc.
According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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dairy-free
