Jacked-Up Chicken Salad Sandwiches
This is a Sponsored post written by me on behalf of Sargento Foods, Inc. for SocialSpark. All opinions are 100% mine.
These jacked-up chicken salad sandwiches are my favorite lunch-time meal.
Colby-Jack, that is.
I’ll be honest: lunch is typically not my favorite meal of the day. I’ve worked outside of the home for the last 13 years, and taking a sack lunch day after day can get boring. But going out to lunch can be expensive – not to mention bad for the skinny jeans.
If you’re like me, and want a little more pizzazz in your workday lunches, you need to try these Jacked-Up Chicken Salad Sandwiches. Full of flavor, but light{er} on calories, you can feel good about taking a real lunch with you {or sending with your kiddos} when you head out the door.
I started by taking one piece of Sargento colby-jack reduced-fat cheese and slicing it diagonally to make two triangles. Place the cheese into a pita pocket {I used a panini bread here, because that’s what I had on hand – but pita bread would work better and create less mess}.
Next, mix up your chicken salad: I used just a little plain Greek yogurt mixed with some buffalo sauce to make the dressing, and added in some diced celery and carrots for crunch. Since I don’t often have a lot of extra time during the work week to pack lunches, I stirred in some precooked chicken I purchased at the market.
If you have the time to cook and shred your own chicken ahead of time, more power to you. 😉
Make sure to keep your chicken salad filling in a separate container until you’re ready to eat – otherwise, your sandwich will get soggy, and no one likes that.
I chose to use colby-jack on these sandwiches because it’s Doodle’s favorite. But I think pepper-jack or mozzarella would be just as awesome. Quite honestly – you can’t go wrong with cheese.
What’s your favorite brown-bag lunch? If you need more cheesy lunch ideas, make sure to check out my Take A Real Lunch Pinterest board!
- 3 tablespoons plain Greek yogurt
- 1 to 3 tablespoons buffalo-wing sauce (like Frank's) - start with 1 tablespoon of wing sauce, and adjust to meet your desired heat level. We used 3 tablespoons and it was very spicy, but we like things HOT.
- 1½ teaspoons dry ranch seasoning mix
- 2 celery stalks, diced (about ¼ cup)
- ¼ cup diced carrots
- 6 ounces cooked chicken, diced or shredded
- 2 sliced Sargento reduced-fat Colby Jack cheese
- 2 pita pockets
- Cut cheese squares on the diagonal to form 4 triangles. Place 2 triangles into each pita pocket.
- In a medium bowl, mix together yogurt, buffalo wing sauce and ranch mix until smooth. Add additional wing sauce, if desired. Add in carrots, celery, and chicken, tossing to coat.
- When ready to serve, spoon half of the chicken salad mixture into each pita pocket.
- Enjoy!
6 Comments
Leave a Reply to Heather @ French Press Cancel reply
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Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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These look SO good!
Dorothy @ Crazy for Crust recently posted..Easy Triple Chocolate Bundt Cake
Thanks, Dorothy!
YUM! I just packed our Sargento in tomorrows lunches 🙂
Heather @ French Press recently posted..Wake Up Wednesdays
I’m a cheese fanatic!
These look SO good – what a perfect lunch!
amy @ fearless homemaker recently posted..Honey-Oat Bread (+ a fun TV appearance!)
Ashley! These sound amazing!! I love that you have hot sauce in there too!!