Herb-Roasted Chicken Salad Sandwiches with Apple Slaw

Preheat oven to 375°F (190°C). Place 1 pound chicken breasts on a baking sheet lined with parchment paper.

In a small bowl, mix 1 tablespoon olive oil with 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Rub the herb mixture all over the chicken breasts. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken cooks, finely dice 2 celery stalks and 1/2 small red onion. Chop 1/4 cup walnuts and 2 tablespoons fresh parsley.

For the apple slaw, core and julienne 1 medium Granny Smith apple. In a bowl, mix the apple with 1 tablespoon apple cider vinegar, 2 teaspoons honey, and a pinch of salt. Set aside.

In a large bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

When the chicken is done, let it cool for 10 minutes, then shred or dice it into small pieces.

Add the chicken, diced celery, red onion, 1/4 cup dried cranberries, chopped walnuts, and parsley to the bowl with the dressing. Mix well to combine.

Toast 6 slices of whole grain bread if desired.

To assemble each sandwich, place a handful of mixed greens on one slice of bread, top with a generous portion of the chicken salad, add some of the apple slaw, and cover with another slice of bread.

Cut the sandwiches in half diagonally and serve with any remaining apple slaw on the side.