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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

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
1 1/2 Fat , 2 Starch , 3 1/2 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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1 lb  boneless skinless chicken breasts
8 oz  fat free reduced sodium chicken broth
3 cup  cold water
1 tbsp  fresh tarragon
0 1/4 cup  slivered almonds
0.3333 cup  light mayonnaise
2 tbsp  plain nonfat yogurt
0 1/2 tsp  salt
1 g  black pepper
10 piece  sliced whole wheat bread
  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.

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