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.
NOTE: The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.
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