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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Toasted Almond Chicken Salad Sandwich

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

Rating:
Prep Time:	30 minutes
Cook Time:	20 minutes
Difficulty:	Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	316.7

Total Carbs	25.3 g

Dietary Fiber	4.0 g

Sugars	4.3 g

Total Fat	9.0 g

Saturated Fat	1.6 g

Unsaturated Fat	0.8 g

Potassium	435.0 mg

Protein	32.0 g

Sodium	799.1 mg

Dietary Exchanges 9.0 Fat, 0.0 Milk, 1.5 Starch, 3.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb boneless skinless chicken breasts 8.0
8 oz fat free reduced sodium chicken broth 3.0
3 cup cold water 1.0
1 tbsp fresh tarragon 0.25
0 1/4 cup slivered almonds 0.3333
0.3333 cup light mayonnaise 2.0
2 tbsp plain nonfat yogurt 0.5
0 1/2 tsp salt 1.0
1 g black pepper 10.0
10 piece sliced whole wheat bread

Directions

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.
In a medium bowl, combine remaining ingredients, except bread, and mix well. 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.