Rosemary Chicken Salad Sandwiches

Yield: 5 sandwiches (serving size: 1 sandwich each)
Source: Cooking Light Magazine, April 2005
Amy's Comments: I have made this twice now. I use dried herbs (Pampered Chef Rosemary blend stuff..) because they are handy. I have bought a cheap roasting chicken and just roasted it on a Sunday, chop and use that. YUM YUM YUM! I have made with yogurt and sour cream (because I forgot to buy the yogurt!) and both are great! Even my husband, who hates anything with mayo in it LOVES this recipe! The smoked almonds really make this recipe, DONT skip them!!

INGREDIENTS:

3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread (I used a light bread)

INSTRUCTIONS:

  1. Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half.

NUTRITIONAL INFO:

Healthy Units: 7 per serving
CALORIES 360(29% from fat); FAT 11.6g (sat 2.1g,mono 3.5g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 76mg; CALCIUM 104mg; SODIUM 529mg; FIBER 4.4g; IRON 2.9mg; CARBOHYDRATE 29.9g

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