Inspiration And Expert Advice: Expert Columns
Toasted Almond Chicken Salad
Yield: 5 servings
Serving size: 1 sandwich
1 pound boneless, skinless chicken breasts
2 14.5-ounce cans fat-free, reduced-sodium chicken broth
1 tablespoon fresh tarragon, chopped
¼ cup almond slivers, toasted
1/3 cup light mayonnaise
2 tablespoons plain, fat-free yogurt
½ teaspoon salt
Dash ground black pepper
10 slices whole-wheat bread (5 pita pockets)
1. Place chicken breasts in a large saucepan over medium heat. Pour chicken broth over chicken breasts and bring to a low simmer for 20 minutes or until done. Shred chicken meat and set aside to cool.
2. In a medium bowl, combine remaining ingredients, except bread, and mix well.
3. Add chicken to mixture and toss well to coat. Divide the chicken salad into 5 equal portions. Top one slice of toasted wheat bread with one portion of chicken salad. Top with another slice of bread. Repeat for remaining 4 sandwiches.
Nutrition Information: 338 Calories, 13g Total Fat, 2 Saturated Fat, 59mg Cholesterol, 731mg Sodium, 29g Total Carbohydrate, 5g Dietary Fiber, 3g Sugars, 27g Protein
Copyright © American Diabetes Association from Healthy Calendar Diabetic Cooking. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at http://store.diabetes.org.
Got diabetes questions? Ask an Expert!
<<PREVIOUS: Healthy Lunch Ideas<<