Lighter Sonoma Almond Chicken Salad Sliders

• Meat

  • 4 cups Chicken breast, cooked

• Produce

  • 2 stalks Celery
  • 1/2 cup Cranberries, dried
  • 1 Lettuce, leaves
  • 1 tbsp Rosemary, Fresh

• Condiments

  • 1 tbsp Honey
  • 1/2 tbsp Lemon juice, fresh
  • 1/2 cup Mayo, low-fat
  • 1 tbsp White balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Diamond low sodium almonds, Blue

• Bread & Baked Goods

  • 16 Slider rolls

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on flavorthemoments.com

Description

Ingredients

• ½ cup plain Greek yogurt (I used 0%)
• ½ cup low fat mayo
• 1 tablespoon honey
• 1 tablespoon white balsamic vinegar
• ½ tablespoon fresh lemon juice
• salt and pepper, to taste
• 4 cups cooked chicken breast, cubed*
• 2 stalks celery, chopped (about 1 cup)
• ½ cup chopped Blue Diamond Low Sodium Almonds
• ½ cup dried cranberries
• 1 tablespoon chopped fresh rosemary
• 16 slider rolls
• lettuce leaves, for serving (optional)

Directions

• Whisk together the Greek yogurt, mayo, honey, vinegar, lemon juice, salt, and pepper to taste in a small bowl.
• Place the chicken, celery, almonds, dried cranberries, and rosemary in large bowl. Add the desired amount of dressing and toss gently to coat.
• Place a lettuce leaf on the bottom of each slider roll and top with the chicken salad. Place the top half over the chicken salad and secure with toothpicks. Serve and enjoy!