Recipe of the Week: Super-Fast Chicken Salad Sandwich
This delicious recipe is from my cookbook, The Shredded Chef, and I love the combination of the sour cream, yogurt, mustard, and pine nuts. It’s also particularly good for when you’re in a hurry or need something that you can eat on-the-go.
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
2 cans (3 ounces each) chunk chicken, rinsed and drained twice
1 celery stick, finely chopped
1 tablespoon onion, finely chopped
1 tablespoon pine nuts
1 heaping teaspoon spicy brown mustard
1 heaping teaspoon fat-free sour cream
1 heaping teaspoon fat-free plain yogurt
pinch of ground black pepper
4 slices whole grain bread
2 leaves lettuce
In a bowl, mix the celery, onion, pine nuts, mustard, sour cream, yogurt, and pepper. Mix in the chicken.
Spread half of the mixture on a slice of bread. Top with a lettuce leaf and then with another slice of bread. Repeat with the rest of the mixture to make a second sandwich.
What You End Up With
What did you think of this week’s recipe? Let me know in the comments below!
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