Veggie Packed Chicken Salad Sandwich

Last Wednesday I left the house at 5:30 pm to go for a midweek, 1:30 minute long run in 94 degree heat. By 7:30 pm I was delving into my nutritious, refreshing, vibrant meal prepared solely by me with zero ingredients prepped ahead of time. Oh, and to keep the timeline accurate, I decided what we were eating that night at approximately 6:55 pm.

I know what you’re thinking. “What is this sorcery you speak of?”

Truly I tell you, I exhibit zero magic ability unless you count how quickly I can make a cookie disappear.  This recipe is just too good. I’m tempted to print it out on flyers and distribute it by hand to my neighbors.

Anytime I can get a hearty dose of protein with multiple servings of vegetables in one meal—and it doesn’t taste like dirty leaves— I count it as a win. This veggie-packed chicken salad comes with all the creaminess of traditional chicken salad, but an extra fiber-filled crunch from vegetables and garbanzo beans. It can be served over a bed of lettuce, smashed between two slices of toasted whole grain bread, or scooped up with crackers. This recipe makes a generous portion, making it perfect for lunch the next day!

Veggie Packed Chicken Salad



Yield: 4 servings


1 small zucchini, grated and wrung out

1-2 carrots, grated

2 celery stalks, finely chopped

½ onion, finely diced

1 can chicken, drained

1 can garbanzo beans, drained and rinsed

⅓ c plain greek yogurt

¼ cup mayonnaise

Salt and pepper to taste

1 Tbsp. fresh dill (optional)

1 tsp. Dijon mustard (optional)




  1. Add zucchini and carrot to food processor with grate attachment or grate by hand. Place zucchini into a double lined paper towel or thin dish cloth and wring out as much liquid as possible.
  2. Chop celery and onion into fine pieces.
  3. Combine all ingredients into a large bowl and stir. Use a fork to break up chicken and distribute into mixture.

Nutrition Facts (1 serving)

  • 281 calories
  • 20 g  carbohydrates
  • 13 g fat
  • 21 g protein

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