Apricot-Nut Turkey-Salad Sandwiches

Photo: Howard L. Puckett; Styling: Lydia E. DeGaris

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.

Yield: 4 sandwiches
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 286
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 17.6g
  • Carbohydrate: 40.2g
  • Fiber: 4.4g
  • Cholesterol: 35mg
  • Iron: 2.7mg
  • Sodium: 541mg
  • Calcium: 81mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Apricot-Nut Turkey-Salad Sandwiches Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy