WW Points: 3–5 per sandwich
Servings: 4
Ingredients
- 2 cups cooked shredded chicken breast
- 1/2 cup nonfat Greek yogurt
- 2 tbsp light mayo
- 1 tsp Dijon mustard
- 1 celery stalk, chopped small
- 2 green onions, sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper
- 1 tsp lemon juice
For Serving
- 4 light sandwich rolls or low-point buns
Instructions
1. Prepare the Chicken
Add shredded chicken to a large bowl.
If the chicken pieces are too large, shred them smaller so the mixture becomes creamy and scoopable like the photo.
2. Make the Dressing
In another bowl mix:
- Greek yogurt
- light mayo
- Dijon mustard
- lemon juice
- garlic powder
- onion powder
- salt
- pepper
Mix until smooth.
3. Combine Everything
Add dressing to the chicken.
Mix in:
- celery
- green onions
Stir until fully creamy and coated.
Refrigerate for at least 20–30 minutes before serving for the best flavor.
4. Assemble the Sandwiches
Slice sandwich rolls and fill generously with chicken salad.
Serve cold.
Serving Ideas
- Lettuce wraps
- Crackers
- Toasted bread
- Croissant-style low-point rolls
- Meal prep lunch boxes 😄
WW Point Estimate
Per sandwich:
- 3–5 WW points
Depends on bread used.
Low-Point Tips
- Chicken breast keeps protein high and points low.
- Greek yogurt replaces most of the mayo while keeping it creamy.
- Green onions add flavor without extra calories.
- Letting it chill before serving makes the texture even better.
- Low-point sandwich rolls help keep the same deli-style look without heavy points.
