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Author Notes: I love an excuse to eat mayonnaise, and chicken salad is no exception. But in an effort to curb my mayonnaise intake a bit (too much mayonnaise is making for too much me-- in all the wrong places), I wanted to keep the salad from being too dry while also bulking it up with some fresh vegetables (since I was headed in a healthier direction anyway). There is just enough mayonnaise to bind the salad, and using lemon juice and all of the tomato helps maintain moisture and brightness. I like to load the salad onto either toasted whole grain or levain, but it's also great spread on crackers, mixed with salad greens, or rolled in lettuce leaves. —vvvanessa
Serves 2 sandwiches
- 1 cup diced roasted chicken, a combination of dark and white meat cut small is ideal
- 1 tablespoon mayonnaise or plain yogurt
- 1 small, ripe tomato, diced small, including seeds and skins
- 1 scallion, green and white parts minced
- 1 cup /1 handful clean, dried baby spinach, chopped fine
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 3 grinds freshly ground black pepper
- Put all the ingredients in a bowl, and mix to combine well.
- Serve on toasted bread, spread lightly with butter, or on crackers. A crisp apple or pear and a handful of toasted nuts on the side make for great accompaniments.
- This recipe was entered in the contest for Your Best Brown Bag Lunch
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