3heaping cups fully cooked chicken breastchopped (I used rotisserie chicken)
1/2cuphalved or quartered seedless red grapes
2tablespoonsfresh lemon juicefrom 1 lemon
1teaspoonapple cider vinegar
1/2teaspoondry ground mustard
1/2teaspoondried crushed rosemary
1/2teaspoonfine ground sea saltor to taste
1/4teaspoonfreshly ground black pepperor to taste
For the Rest:
12slicessourdough sandwich bread
green leaf lettuce
Preheat oven to 350 degrees F.
Place the almonds on a small baking sheet and transfer to the oven for 3 to 4 minutes, or until lightly golden brown. Remove from oven and set aside to cool.
Add chicken, grapes, and celery to a large mixing bowl.
In a separate small bowl combine the dressing ingredients. Pour the dressing over the top of the chicken mixture and mix to incorporate the dressing throughout. Add the cooled almonds and mix lightly to combine.
Divide the mixture between the bread and top with tomato and green leaf lettuce.
To lighten this recipe up, substitute up to half of the mayonnaise with light (reduced fat) sour cream or nonfat plain Greek yogurt.