Roast Chicken and Cranberry Sandwiches

Randy Mayor; Lydia DeGaris-Pursell

Chutney adds a pleasing sweetness to this new twist on the chicken sandwich. We prefer cranberry chutney, but any variety will do.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 361
  • Calories from fat: 23%
  • Fat: 9.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 30.3g
  • Carbohydrate: 39.7g
  • Fiber: 3.2g
  • Cholesterol: 76mg
  • Iron: 2.7mg
  • Sodium: 459mg
  • Calcium: 63mg

Ingredients

  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/4 cup bottled cranberry chutney (such as Crosse & Blackwell)
  • 8 (1-ounce) slices multigrain bread
  • 1/2 cup thinly sliced radishes
  • 1/2 cup trimmed arugula or spinach
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

Preparation

  1. Combine the cream cheese and cranberry chutney in a small bowl. Spread 1 tablespoon cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula, and chicken on each of 4 bread slices. Top with remaining bread slices.
Note:

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