I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Packed lunches just got a whole lot easier (and healthier) with this cracked pepper and chicken salad sandwich recipe! Thanks to a few short-cuts and healthy sub-ins, you can whip up a week’s-worth of lunches in less than 20 minutes.
Week two down of starting the new job. While I anticipated having to adjust to new people, new policies, and a new patient-population, it never crossed my mind that I would also have to adjust to packing a lunch. At my last job, one of the perks for dietitians was free lunch everyday, and while I was still packing Bry a lunch, he isn’t very picky what he eats as long as it’s enough to fill him up. Me on the other hand? I need to feel full (after all, depending on how many clients I have in the afternoon I may not get to eat for another 6-7 hours), but I also don’t want to feel grossly full. Not an easy balance.
So how do you accomplish staying full without putting yourself in a food coma? Protein, complex carbs, and a hint of healthy fats. This cracked pepper chicken salad sandwich fits the bill perfectly!
Usually when I think of chicken salad, I imagine globs of mayonnaise and a sense of heaviness after eating it. Well throw that image down the disposal as this chicken salad is lighter, lower in fat and calories, yet still provides a creaminess to hold the chicken salad together. The trick? sub in Sabra’s new Sea Salt and Cracked Pepper Spread instead of mayo.
The first hummus I can remember trying was Sabra’s Pine Nut one, and ever since I’ve been hooked. So I was thrilled when they asked Recipe Redux members to try out their new sandwich “Spreads” and come up with recipes. These spreads are as if classic sandwich condiments (primarily mayo) combined with hummus. You get all the convenience of a classic condiment – easy squeeze bottle, perfectly spreadable, and wonderfully versatile — but with 75% less fat than mayo, fresher ingredients, and way more flavor.
Currently theses spreads come in three flavors: Garlic and Herb, Sea Salt and Cracked Pepper, and Honey Mustard. All are honestly delicious and work well with different sandwich fillings.
This chicken salad is quick and easy thanks to using rotisserie chicken instead of taking the time to poach and shred raw chicken breasts. However, if you aren’t a fan of rotisserie chicken or already have chicken in your fridge/freezer, you can definitely use it instead, it just will add a few more minutes to the prep time. But I like to make things easy, so as Bry cut meat off the rotisserie chicken, I “shredded” it a.k.a used my fingers to tear into smaller pieces.
However you shred it, these chicken salad sandwiches are a healthy, yet filling lunch option perfect for the whole family!
So here’s a toast to keeping those mid-afternoon stomach grumbles at bay!
- 1 rotisserie chicken
- 2 green onions
- 1/2 cup Sabra’s Sea Salt and Cracked Pepper Spread
- 10 slices whole wheat bread
- Tomato slices
- Extra Sea Salt and Cracked Pepper Spread
- Dice green onions and set aside.
- Cut meat off of the rotisserie chicken and roughly shred (I just used my fingers to tear into smaller pieces, but you could also use a fork or even a food processor to shred).
- Once you have your chicken shredded, place in a large mixing bowl along with some diced green onions.
- Pour in 1/2 cup of Sabra’s Sea Salt and Cracked Pepper Spread and mix well. If you want a little heat, add a few dashes of red pepper flakes. Now from here you can put the chicken salad in a sealable container and keep in the fridge until you’re ready to make you sandwiches. I recommend keeping leftover for no more than 5 days.
- When you’re ready to assemble you sandwiches, simply pile on the chicken salad along with a few slices of tomato and lettuce between two slices of whole wheat bread. Fell free to add an extra drizzle of the Sea Salt and Cracked Pepper Spread if desired. *Bry recommends first toasting the bread if you’re eating this sandwich at home (or have a toaster at school/work), but it still tastes delicious non-toasted!