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Dilled Chicken Salad Sandwiches

Yield 4 servings
Dried dill and honey mustard add interesting flavor to the creamy chicken salad used for these sandwiches.

Ingredients

  • 1/2 cup plain fat-free yogurt
  • 2 cups chopped cooked chicken
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 1 tablespoon honey mustard
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon ground white pepper
  • 4 green leaf lettuce leaves
  • 8 (1-ounce) slices whole wheat bread, lightly toasted
  • 4 (1/4-inch-thick) slices large tomato

Nutrition Information

  • calories 323
  • caloriesfromfat 22 %
  • fat 7.8 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 28.1 g
  • carbohydrate 34.5 g
  • fiber 3.5 g
  • cholesterol 64 mg
  • iron 0.0 mg
  • sodium 410 mg
  • calcium 0.0 mg

How to Make It

  1. Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a medium bowl, using a rubber spatula.

  2. Add chicken and next 5 ingredients to yogurt; stir well. Place lettuce leaves over 4 bread slices; top with chicken mixture, tomato slices, and remaining bread slices.

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