Don't know what to do with that leftover turkey at Thanksgiving? This chicken salad recipe works with turkey just as well.
Toasted Almond Chicken Salad
Serving Size: 1 sandwich
Yield: 5 servings
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, toasted
1. Place chicken breasts in a large saucepan over medium heat. Pour chicken broth over the 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 to make 5 sandwiches total.
*You can omit salt here and decrease it to 480 mg sodium per serving.
338 calories, 13 grams total fat, 2 grams saturated fat, 59mg cholesterol, 731 mg sodium, 29g total carbohydrate, 5 grams dietary fiber, 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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