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High-Protein Sourdough Everything Bagel Chicken Salad Sandwich

sourdough everything bagel chicken salad sandwich - featured image
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A quick and easy high-protein chicken salad sandwich made with creamy Greek yogurt and served on a toasted sourdough everything bagel. Perfect for a satisfying lunch that balances tangy, crunchy, and creamy flavors.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great!)
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise (optional)
  • 1 celery stalk, finely chopped
  • 2 tablespoons red onion, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon everything bagel seasoning
  • 4 slices sourdough everything bagels, halved
  • Mixed greens or baby spinach
  • Optional: sliced tomato or avocado

Instructions

  1. If you don’t have pre-cooked chicken, poach or roast about 1 pound (450g) of chicken breasts until cooked through (internal temp of 165°F / 74°C). Let cool, then shred or dice into bite-sized pieces.
  2. In a mixing bowl, combine ½ cup plain Greek yogurt, 2 tablespoons mayonnaise (optional), 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice. Whisk together until smooth. Season with salt and pepper to taste.
  3. Stir in the finely chopped celery, minced red onion, and 1 teaspoon everything bagel seasoning.
  4. Fold the shredded chicken into the dressing mixture gently but thoroughly, making sure all pieces are coated. Taste and adjust seasoning if needed.
  5. Slice sourdough everything bagels in half and toast them until golden and crispy, about 3-4 minutes in a toaster or 5 minutes in a 350°F (175°C) oven.
  6. Place a handful of mixed greens or baby spinach on the bottom half of each toasted bagel. Spoon generous amounts of chicken salad over the greens. Add sliced tomato or avocado if desired, then top with the other half of the bagel.
  7. Serve immediately for best texture and flavor. If preparing ahead, keep components separate until ready to eat to avoid soggy bread.

Notes

Use warm chicken to help flavors meld faster but cool enough to prevent yogurt curdling. Don’t overmix the chicken salad to keep texture. Toast bagels well for crunch. Make chicken salad up to 2 days ahead but keep bagels separate until serving to avoid sogginess. Adjust seasoning gradually.

Nutrition

Keywords: chicken salad sandwich, sourdough everything bagel, high-protein lunch, easy chicken salad, healthy sandwich, Greek yogurt chicken salad

Find it online: https://oracooks.com/high-protein-sourdough-everything-bagel-chicken-salad-sandwich-recipe-easy-and-delicious/