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Chicken Salad Sandwich Bowl

Servings: 2

Author: Craving Something Healthy



  • 1 piece whole wheat lavash flatbread sprayed with cooking oil
  • 1/2 pound boneless, skinless seasoned chicken breast grilled or roasted
  • 4 cups Mixed baby greens, or purchased bag of chopped kale salad
  • 3/4 cup black or red grapes
  • 1/4 cup dried cranberries
  • 1/4 cup shelled pistachios these can be purchased already shelled
  • 1/4 cup chopped celery
  • 1-2 scallions chopped
  • 2 tablespoons pumpkin seeds
  • 2 ounces blue cheese crumbled

Salad Dressing

  • 1/2 cup plain nonfat Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey or to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • salt and fresh ground pepper to taste


  1. Heat the grill or a large skillet or griddle to high heat, and toast the flatbread for about 1-2 minutes on each side, until it just starts to turn golden in spots. Remove it from the heat and let it cool while you prepare the salad.
  2. Slice the chicken breast into slices or bite-sized pieces. Place it in a large mixing bowl.
  3. Add the rest of the salad ingredients and toss everything together.
  4. In a large measuring cup, mix together all of the salad dressing ingredients and whisk well to combine. Taste and adjust seasonings as necessary.
  5. Pour about half the dressing over the salad and toss well to combine. Add additional dressing if desired, or store any leftover salad dressing in a jar in the refrigerator.
  6. Cut the bread into 4 strips.
  7. Portion the salad into 2 bowls.  Serve 2 strips with each salad.


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