Tarragon Chicken Salad Sandwiches
1 ¼ pounds boneless, skinless chicken breasts, cooked
1 cup thinly sliced celery
1 cup seedless red or green grapes, cut in halves
½ cup raisins
½ cup plain fat free yogurt
¼ cup reduced fat mayonnaise or salad dressing
2 Tablespoons finely chopped shallots or onion
2 Tablespoons minced fresh tarragon or 1 teaspoon dried tarragon leaves
½ teaspoon salt
1/8 teaspoon white pepper
6 lettuce leaves
6 whole wheat buns, split
- Cut chicken into ½ inch cubes. In large bowl, combine chicken, celery, grapes and raisins.
- In a small bowl, combine yogurt, mayonnaise, shallots, tarragon, salt and pepper. Spoon over chicken mixture, mix lightly.
- Place 1 lettuce leaf on each bun. Divide chicken mixture evenly among buns.
Makes 6 servings ( 1 sandwich and 1 cup chicken salad per serving)
353 kcal; 7 gm total fat; 34 gm Protein; 41 gm CHO; 76 mg cholesterol; 4 gm Dietary Fiber; 509 mg sodium
Exchanges: 2 Starch, 3 meat, ½ fruit