Harvest Chicken Salad Sandwiches

By srumbel

This recipe is perfect for 1,2,3, or 4! Simply make the salad, use what you need, and save the rest. It will keep well in the fridge for 2 to 3 days. If calories are less of a concern for you, feel free to swap out the diced celery with chopped walnuts. Delicious!
from marlenekoch.com

Ingredients

• 3 tablespoons light mayonnaise
• 3 tablespoons nonfat or low-fat Greek yogurt
• 2 teaspoons cider vinegar
• 2 teaspoons sugar
• 1 1/2 cups diced cooked chicken breast
• 1/2 cup diced celery
• 1/2 cup chopped apple
• 3 tablespoons reduced-sugar dried cranberries*
• 4 large red lettuce leaves
• 4 slices light wheat or white bread

Preparation

Step 1

1. In a medium bowl, mix together the yogurt, mayonnaise, vinegar and sugar. Add the next four ingredients (chicken through cranberries), and stir well to combine.

2. To assemble the sandwiches, take four slices of bread and place a lettuce leaf on each. Top with 2/3 cup of chicken salad, and a remaining slice of bread.


*I use Ocean Spray Reduced Sugar Craisins® in this recipe.They have 50% less sugar and three times the fiber of the original Craisins® dried cranberries.

Nutrition Information Per Serving: (1 sandwich) Calories 200 | Carbohydrate 28g (Sugars 9g) | Total Fat 5g (Sat Fat .5g) | Protein 16g | Fiber 6g | Cholesterol 30mg | Sodium 380mg | Food Exchanges: 1 ½ Lean Meat, 1 Starch, ½ Fruit | Carbohydrate Choices: 2 | Weight Watcher Plus Point Comparison: 5

(2/3 cup of the chicken salad has 110 calories, 10 grams carb (7 g sugar), 2 grams fiber, 4 grams fat (.5 sat), and 10 grams protein)