2tbsp. chili garlic sauce( can be found with the Asian foods at grocery store)
2tbsp. plain non-fat greek yogurt
2tbsp. light mayo
1tbsp. fresh lime juice
1/2tsp. ground cumin
1(12.5 oz.) can of white meat chicken
1small carrot, grated
1/2cupfinely chopped celery
1/4cupfinely chopped red onion
4whole-wheat or whole-grain hamburger buns
In a small bowl, mix together the mayo, yogurt, lime juice, chili garlic sauce, cumin, and salt. Set aside while you prepare the rest of the ingredients.
Place chicken into a medium bowl and flake gently with a fork. Add the onions, celery and carrot to the bowl.
Pour in the dressing and mix until well combined. Refrigerate for at least one hour before serving.
Place a handful of baby spinach onto bottom bun and top with one-fourth of the chicken salad. Finish with top bun.
If you prefer a drier chicken salad, you can reduce the amount of mayo or yogurt. You can adjust the amount of Chili Garlic Sauce to suit your own desired heat level. You can always start with one tablespoon and more from there.