Greek Chicken Salad Sandwiches

Ingredients

• 1 lb boneless skinless chicken breasts, cooked, chilled to cool and diced
• 1 cup diced mini Persian cucumbers
• 3/4 cup sliced grape tomatoes
• 1/2 cup feta cheese, crumbled
• 1/3 cup chopped red onion
• 1/4 cup diced Kalamata olives
• 3 Tbsp sliced almonds, optional
• 1/2 cup non-fat or low-fat plain greek yogurt
• 1/4 cup sour cream
• 1 clove garlic, minced
• 1 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh parsley
• 1 Tbsp lemon juice, preferably fresh
• Salt and freshly ground black pepper, to taste

Directions

1. Put the diced chicken in a mixing bowl, then add the cucumbers, tomatoes, feta, red onion, Kalamata olives and almonds. Pour in the dressing and fold everything together until the salad is evenly coated.
2. Spoon it onto bread, rolls, croissants, wraps, or into pita pockets. For the crispest cucumbers and almonds, serve within 3 hours of mixing, and keep it in the refrigerator.
3. For the dressing, combine the dressing ingredients in a mixing bowl with a whisk until smooth, then season with salt and pepper to taste.
4. For the chicken, place the raw chicken in the slow cooker, add 2 cups low-sodium chicken broth, plus a bit of salt and fresh ground black pepper. Cover with the lid and cook on low heat until the chicken is cooked through, 4 – 6 hours, with larger chicken breasts taking longer.