Almond Poppy Seed Chicken Salad Sandwiches

Summer is almost here and I am getting really excited to pack picnic lunches and/or have dinners outside with the fam.  When we lived in GA it was always waaaaaaaay to humid to even think about taking a picnic outside, but I'm hoping Texas will be a little more understanding to a mom who just wants to take her kids on a fun picnic lunch every once in awhile once school is out.

I know some people are a little skeptical when it comes to any kind of salad sandwich either because of the texture or the too much mayonnaise-y taste.  I saw this recipe and it looked soooooo good to me, but Colby falls under those "too much mayonnaise-y taste" kind of people so I was a little hesitant to make it.  BUT... people need variety, right?  And this recipe just kept creeping into my little mind so I couldn't push it away anymore and I actually welcomed it right in with a very warm and happy smile of "yes, please."  So I made it!

I waited as my family took their first bites, a little nervous what reactions would be and the response, "Wow, this really isn't that bad."  What did my ears hear? = "PRINT THIS ONE OFF AND ADD IT TO THE PARK FAMILY RECIPE BOOK!"  Success.  This recipe is the perfect blend of everything included.  Not too much mayonnaise, not too much of anything.  I loved the texture of the toasted almonds with the chicken and celery and grapes.  And even leftovers the next day for lunch weren't too runny.  It was still just as perfect.  Maybe even better from day 1.

So - if you're looking for a recipe to take on your family picnic this Memorial Day, or one this summer when you're heading off to the park - I highly recommend these delightful almond poppy seed chicken salad sandwiches.

Almond Poppy Seed Chicken Salad Sandwiches
Yield: 6 sandwiches

Note: I like to put a piece of lettuce under the salad on the sandwiches because it helps to keep the bread from turning soggy.  The green also adds a pop that looks great.  Not to mention it tastes perfect right along with the salad.

Ingredients
Dressing
2/3 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon red wine vinegar
1 tablespoon poppy seeds
1 teaspoon dijon mustard
3/4 teaspoon salt
Chicken Salad
1 pound bonesless skinless chicken breasts, cooked, chilled and diced into small cubes
1 1/3 cups red grapes, halved
3/4 cup celery, diced small
1/2 cup sliced almonds, toasted
1/3 cup chopped green onions (green portion only)

Directions
For the chicken:
If you don't already have leftover chicken this is how I made the chicken for this salad and it turned out perfect, and easy to clean up.  I lined a rimmed baking sheet with aluminum foil then lightly sprayed it with cooking spray.  I put the chicken on the foil and pounded it down to try to make it all the same thickness (not necessary but I liked doing it).  Then I brushed olive oil over both sides of all breasts and seasoned with salt and pepper.  I baked it in a preheated 425 degree oven for 25 minutes.  It will take anywhere form 15-25 minutes depending on the thickness of the chicken.  You just want the internal temperature at the thickest part of the chicken to reach 165 degrees.  Once it was cooked I chilled it in the refrigerator until I needed to dice it up and add it to the salad.

For the dressing:
Whisk
 all of the ingredients together in a medium bowl and set aside.

For the salad:
Add all the salad ingredients together in a large mixing or salad bowl.  Add the dressing and toss evenly to coat.  Either serve immediately on croissants or store in the refrigerator for 1-2 hours until ready to serve.

Recipe Source: adapted slightly from cookingclassy.com.