Rich in vitamin C, sugar snap peas add a sweet crunch to the sandwich. Pack the extras in a baggie as a snack for the kids or yourself.
|3 cups chopped cooked, skinless chicken breast||1 teaspoon coarse ground mustard or Dijon mustard|
|1/4 pound sugar snap peas, blanched and sliced||Kosher salt|
|1/4 cup light mayonnaise||Freshly ground black pepper|
|1/4 cup nonfat Greek yogurt||2 thin whole wheat buns|
In a medium bowl, add chicken, peas, mayonnaise, yogurt, and mustard. Stir to combine. Season with salt and pepper, to taste.
Place bun bottoms on work surface. Spread chicken salad mixture onto buns, then top with bun top.
Note: Thin whole wheat buns can be found in most supermarkets.
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