Homemade Chicken Salad Sandwiches

Oxmoor House
Spread your favorite sandwich bread with a hearty helping of this homemade chicken salad, and you've got yourself a satisfying - yet simple - lunch or dinner. 

Yield:

4 sandwiches (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 305
Fat 6.8 g
Satfat 0.5 g
Protein 26.8 g
Carbohydrate 34.1 g
Cholesterol 53 mg
Iron 2.1 mg
Sodium 666 mg
Caloriesfromfat 20 %
Fiber 5.1 g
Calcium 59 mg

Ingredients

1 pound skinless chicken breast halves
1/2 teaspoon freshly ground black pepper
3 celery stalks, halved
3 rosemary sprigs
3 thyme sprigs
3/4 cup seedless red grapes, halved
2 tablespoons chopped pecans, toasted
1/2 cup light mayonnaise
2 tablespoons coarse ground mustard
2 teaspoons salt-free Greek seasoning
4 curly leaf lettuce leaves
8 (0.66-ounce) slices light oatmeal bread

Preparation

Combine first 5 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain; remove chicken, and cool. Discard liquid.

Remove meat from bones; coarsely chop chicken. Combine chicken, grapes, and pecans in a bowl. Stir mayonnaise, mustard, and seasoning into chicken mixture. Cover and chill.

Place lettuce on each of 4 bread slices; top each with 3/4 cup chicken salad and remaining bread slice.

Note:

Oxmoor House Healthy Eating Collection

January 2002