This is the same chicken salad basically that I’ve been making for years. I like to add golden raisins to it to add some sweetness. This time I only had regular raisins, so that’s what I used. I also added some curry powder for a change.
Rosemary Chicken Salad
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
Yield: 5 servings (serving size: 1 sandwich)
NUTRITION PER SERVING
CALORIES 360(29% from fat); FAT 11.6g (sat 2.1g,mono 3.5g,poly 1.8g); PROTEIN 33.6g; CHOLESTEROL 76mg; CALCIUM 104mg; SODIUM 529mg; FIBER 4.4g; IRON 2.9mg; CARBOHYDRATE 29.9g
Brandy Long
Cooking Light, APRIL 2005
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