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Apricot-Nut Turkey-Salad Sandwiches

Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
Yield 4 sandwiches
The combination of crunchy cashews, sweet apricots, and low-fat yogurt adds a great finishing touch to this delicious turkey salad sandwich. Serve on pumpernickel bread for extra flavor.

Ingredients

  • 1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces)
  • 1/4 cup thinly sliced celery
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped unsalted cashews
  • 2 tablespoons chopped dried apricots
  • 2 tablespoons chopped green onions
  • 2 tablespoons raisins
  • 2 tablespoons plain low-fat yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 leaf lettuce leaves
  • 8 (1-ounce) slices pumpernickel bread

Nutrition Information

  • calories 286
  • caloriesfromfat 23 %
  • fat 7.2 g
  • satfat 1.3 g
  • monofat 2.5 g
  • polyfat 2.3 g
  • protein 17.6 g
  • carbohydrate 40.2 g
  • fiber 4.4 g
  • cholesterol 35 mg
  • iron 2.7 mg
  • sodium 541 mg
  • calcium 81 mg

How to Make It

  1. Combine first 10 ingredients in a bowl. Place a lettuce leaf on each of 4 bread slices. Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.