Yoghurt Chicken Salad Sandwich


50g pecans or walnuts, coarsely chopped
140g FAGE Total 5%
2 tablespoons milk or water
1 ½ tablespoons Dijon mustard 
1 lemon, juiced
½ teaspoon garlic powder
280g cooked chicken, diced 
85g green seedless grapes, cut in half  
85g red seedless grapes, cut in half
20g parsley, coarsely chopped
½ teaspoon salt
¼ teaspoon black pepper
40g baby arugula
Multigrain or bread of your choice, sliced and toasted

  1. Preheat oven to 160 degrees Celsius.
  2. Line a baking sheet with parchment paper and spread chopped nuts on the pan. Bake for 5 minutes or until lightly browned. Set aside to cool.
  3. In a medium size bowl, combine yogurt, milk, mustard, lemon juice, and garlic powder until well combined.
  4. Add chicken, grapes, nuts, parsley, salt, and pepper and mix well.
  5. Toast bread of your choice.
  6. Line the bottom half of the sandwich with chicken salad mixture, add arugula, and top with the bread. Slice in half and enjoy.