You can use this exact same recipe and substitute canned tuna of equal amounts to the chicken I have done both and they’re fantastic. (if you do so, drain the tuna of the water and follow direction below, using the olive oil). I like my chicken/tuna salad to be very crunchy, very fresh and a little spicy so if you disagree, modify the ingredients as you see fit.

Followed as described below, this is also a nice low fat version of such sandwiches.

Serves 2 
 
12-14 ounces chicken breast (2 small/medium boneless chicken breasts) 
1/2 cup fat free cottage cheese
4 tablespoons low fat mayonnaise
2/3 medium sized purple onion, chopped
2 stalks of celery, chopped
Juice of one, medium fresh lemon
2 teaspoons Dijon mustard
1 fresh jalapeno pepper, seeds removed from the inside, diced (eliminate if you don’t want as much spice)
1/8 teaspoon dill
¼ teaspoon cayenne
¼ teaspoon salt
Strips of romaine lettuce (if desired)
2 teaspoons olive oil for the salad
Additional olive oil for the chicken and bread as described below
Sliced sourdough or French bread

1. Marinate both sides of the chicken breasts with a thin layer of olive oil and salt and pepper.

2. Grill the chicken breasts to barely done (but cooked through), approximately 7 minutes on med-high grill, turning twice

3. Remove breasts from grill, allow to cool completely and then dice into bite sized pieces

4. Mix chicken with all of the other ingredients except the bread and lettuce. Stir well and refrigerate, covered until ready to serve

5. Apply a small amount of olive oil on each side of the bread slices and grill quickly over high heat, just long enough to achieve grill marks on both sides. (Or, for a quicker sandwich without the awesome grill flavor, just toast the bread)

6. Place contents of chicken salad mix between slices, add a strip of romaine (the crunchier the better preferably from the heart) and serve