Source: Lara Rondinelli - from "Healthy Calendar Diabetic Cooking" published by the American Diabetes Association

Chicken breast mixed with mayo, almonds, tarragon and spread on bread to make a delicious sandwich

Servings

1 lb boneless skinless chicken breasts
8 oz fat free reduced sodium chicken broth
3 cup cold water
1 tbsp fresh tarragon , chopped
0.25 cup slivered almonds , toasted
0.33 cup light mayonnaise
2 tbsp plain nonfat yogurt
0.5 tsp salt
1 g black pepper
10 piece sliced whole wheat bread , toasted (5 pita pockets)

1 Place chicken breasts in a large saucepan over medium heat. Pour chicken broth and water 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. Add chicken to mixture and toss well to coat.
3 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.