Chicken Carrot Salad Sandwiches
This veggie-filled chicken salad is coated with a dressing of yogurt, peanut butter, lime juice, ginger, and coconut. Serve it on whole grain bread for a healthy, low-fat lunch.
Ingredients
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1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed
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10 ounces purchased precooked sliced boneless chicken breast
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4 medium carrots, coarsely grated
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1 tablespoon finely grated peeled fresh ginger
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3 tablespoons sweetened flaked coconut, lightly toasted
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2 tablespoons reduced-fat natural-style peanut butter
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2 tablespoons plain low-fat yogurt
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1 tablespoon fresh lime juice
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1 tablespoon reduced-sodium soy sauce
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6 Bibb or Boston lettuce leaves
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1/4 seedless cucumber, sliced
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12 slices whole-grain bread, toasted
Directions
1.
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.
2.
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.
3.
Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.
Nutrition information
Calories 370, Total Fat 6.5 g, Saturated Fat 2 g, Cholesterol 31 mg, Sodium 829 mg, Carbohydrate 35 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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