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Bottom-Friendly Harvest Chicken Salad Sandwich



Active Time:

20 min

Total Time:

2 hr 15 min

Why is this better on your bottom?

  • High-quality, high-fiber bread 

  • Lean chicken breast 

  • Plant diversity 

  • Vegan mayo 

More butt & gut goodies

Bottom-Friendly Tiramisu
Bottom-Friendly Cream
Bottom-Friendly Chicken & Waffles
  1. To a large bowl, add all the chicken salad ingredients besides the bread and butter. Mix well, cover with plastic wrap, and chill in the fridge for two hours.

  2. Place a non-stick skillet over medium-high heat. Butter two slices of bread (only on one side). Scoop chicken salad onto one slice of bread on the non-buttered side. Top with the other slice, buttered side facing up. Place in a skillet and cook for 2 minutes, flip, cook for another two minutes. Remove the sandwich from the skillet, slice, and plate.

  • Rotisserie Chicken, skin removed, meat removed from the bones

  • 1/2 pink Lady Apple, halved, diced and core removed

  • 2 Stalks of Celery, diced

  • 1 Green Onion, diced

  • 1/4 C of dried cranberries, diced

  • 1/2-1 C of vegan mayo

  • 1 tbsp tarragon, roughly chopped

  • 2 tbsp lemon juice

  • 3 tbsp ground flaxseed

  • Salt and pepper to taste

  • 8 slices of Rye bread or a similar high fiber bread

  • 1/2 tbsp butter, for spreading

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