Foil Packet Chicken Salad Sandwich Recipe
Recipe type: Lunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 cups chicken, shredded
  • ⅓ cup green onions, chopped
  • ¼ cup almonds, chopped
  • ¼ cup plain fat-free yogurt
  • ¼ cup light mayonnaise
  • ½ teaspoon parsley
  • 1 teaspoon Dijon mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 French Loaf, sliced lengthwise
  1. Combine first 9 ingredients, stirring well.
  2. Cut the french bread lengthwise and hollow out both sides, leaving about a ½ inch. You can either discard the inner bread or use it for a dip.
  3. Take the chicken salad mixture and scoop it inside the bottom of the loaf, until it is slightly piled over the top. Take the top half and pres it down over the sandwich.
  4. Wrap the sandwich and tin foil and cool. You can then eat the sandwich cold. If you want it to be toasty and warm, throw it over the coals of the campfire for 10 minutes. Cut in to about 8 slices and serve.
Recipe by 50 Campfires at