Chicken Carrot Salad Sandwiches - 35g Carbs, 6g Fiber
{Some adjustments may be needed for this recipe, such as unsweetened
coconut instead of sweet. Use peanut butter with no sugar added. Be
sure to use bread you know works for you!
Take care, Gloria}
From: www.lhj.com
Prep: 25 minutes
Start to Finish: 30 minutes
Servings: 6
1/4 lb haricots verts (French green beans) OR
fresh thin green beans, trimmed
10 oz precooked sliced boneless chicken breast
4 medium carrots, coarsely grated
1 Tbsp finely grated peeled fresh ginger
3 Tbsp sweetened flaked coconut, lightly toasted
2 Tbsp reduced-fat natural-style peanut butter
2 Tbsp plain low-fat yogurt
1 Tbsp fresh lime juice
1 Tbsp reduced-sodium soy sauce
6 Bibb or Boston 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.
Servings: 6
Nutrition per Serving:
370 Calories, 6.5g Total Fat, 2g Saturated Fat, 31mg Cholesterol,
829mg Sodium, 35g Carbs, 6g Fiber, 19g Protein
User Comments - -
9/7/2010 - jlaird45 wrote:
It's a thrill to see this recipe in writing. I'm an older lady and
loved various versions of this recipe all my life, but never saw
it in print before now!
