Winter Chicken Salad Sandwich

Chicken salad, typically mixed with onion, celery, herbs and mayo, makes a great summer meal whether topping a mix of fresh greens or sandwiched between two slices of hearty bread. With a different combination of flavors, it can make the transition to colder weather too.

I gave this salad a smoky-woodsy profile with a little smoked paprika and some maple syrup. Greek yogurt, instead of mayo, keeps it lighter. Although I accidentally omitted the celery, I didn't miss it. It would certainly be welcome, as would a teaspoon or so of chopped fresh rosemary or sage.

I served this between two toasted slices of Dave's Killer Bread, an amazing whole-grain loaf made in a Milwaukie, Oregon bakery. Sadly, the bakery's owner had a serious run-in with the law recently (in the neighborhood I grew up in, actually). Hopefully he can get back on his feet and the incident won't tarnish the brand, as this is truly delicious bread.


Winter Chicken Salad Sandwich

Makes 3 servings

1 1/2 cups chopped roasted chicken
3 scallions, white and green parts finely chopped
1/3 cup pecans, chopped
1/3 cup dried cranberries
1/2 tbsp. smoked paprika
1/4 tsp. seasoned salt
Freshly ground black pepper, to taste
1 tbsp. maple syrup
1/4 cup nonfat Greek yogurt
6 slices toasted whole grain bread (would also be good served over peppery arugula)

Combine all ingredients except bread in a large bowl and stir to combine. Serve between bread slices as a sandwich or over greens as a salad.