Sweet and crunchy, Stefano puts his twist on a classic. Made with chicken, Provolone cheese, fresh baby spinach and a creamy mayonnaise dressing, it give leftover chicken a makeover.
2 tbsp. yogurt
1 tbsp. olive oil
1 tbsp. mayonnaise
2 tsp. grainy mustard
A squeeze of fresh lemon juice (about 1 tbsp.)
1/2 apple, such as Granny Smith, finely sliced or grated
1 cup cooked chicken, shredded or diced
2 tbsp. chopped walnuts
Salt and freshly ground pepper, to taste
2 whole grain kaiser buns
2 handfuls baby spinach
2 slices provolone cheese
To make the chicken salad filling: Add yogurt, olive oil, mayonnaise, mustard and lemon juice to a bowl. Stir to combine. Add apple, chicken and walnuts and toss to combine. Season the filling with salt and pepper.
Cut open buns. Assemble sandwich with spinach, chicken salad filling and provolone cheese. Makes 2 sandwiches.
Yield: 2 servings.