A simple, creamy chicken salad made with mayo, relish, celery, egg, and tender chopped chicken, layered over crisp romaine on toasted whole‑wheat bread for an easy, classic sandwich.

INGREDIENTS

Chicken Salad

• ½ cup reduced‑fat mayonnaise

• ⅓ cup sweet pickle relish

• ⅓ cup finely chopped celery

• ½ tsp sugar

• ¼ tsp salt

• ¼ tsp pepper

• 1 hard‑boiled large egg, cooled and minced

• 2 cups chopped cooked chicken breast

For Serving

• 4 slices whole wheat bread, toasted

• 2 romaine leaves

DIRECTIONS

• Make the Chicken Salad Mix the mayonnaise, pickle relish, celery, sugar, salt, pepper, and minced egg until well combined. Stir in the chopped cooked chicken.

• Assemble the Sandwiches Line 2 slices of toasted whole‑wheat bread with romaine leaves. Spoon the chicken salad evenly over the lettuce. Top with the remaining 2 slices of toast.

NUTRITION —

1 Chicken Salad Sandwich

Calories: 360–420 Total Fat: 16–20 g Saturated Fat: 3–4 g Cholesterol: 115–140 mg Sodium: 650–780 mg Total Carbohydrates: 32–38 g Dietary Fiber: 4–5 g Sugars: 6–8 g Protein: 28–32 g