Chicken Carrot Salad Sandwiches
Source of Recipe
rdj
Chicken Carrot Salad Sandwiches
1/4 pound French green beans,
...or fresh thin green beans, trimmed
10 ounces cooked sliced boneless chicken breast
4 medium carrots, coarsely grated
1 tablespoon finely grated peeled fresh ginger
3 tablespoons sweetened flaked coconut, lightly toasted
2 tablespoons reduced-fat natural-style peanut butter
2 tablespoons plain low-fat yogurt
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
6 lettuce leaves
1/4 seedless cucumber, sliced
12 slices whole-grain bread, toasted
Bring a medium saucepan of water to a boil; add salt. Add beans and cook
until crisp-tender, about 4 minutes. Drain in a colander and rinse under
cold water, tossing, until cool. Pat beans dry and cut crosswise into
1/4-inch pieces. Transfer to a large bowl.
Coarsely chop chicken and add to bowl with beans. Add carrots, ginger,
coconut, peanut butter, yogurt, juice, and soy sauce. Stir until
combined well; salt and pepper to taste.
Arrange chicken salad, lettuce, and cucumber between bread slices.
Makes 6 servings.
Nutrition facts per serving:
calories: 370
total fat: 6.5g
saturated fat: 2g
cholesterol: 31mg
sodium: 829mg
carbohydrate: 35g
fiber: 6g
protein: 19g
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