Apricot-Nut Turkey-Salad Sandwiches

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Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
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4 sandwiches
June 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 286
  • Caloriesfromfat 23%
  • Fat 7.2g
  • Satfat 1.3g
  • Monofat 2.5g
  • Polyfat 2.3g
  • Protein 17.6g
  • Carbohydrate 40.2g
  • Fiber 4.4g
  • Cholesterol 35mg
  • Iron 2.7mg
  • Sodium 541mg
  • Calcium 81mg

How to Make It

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.

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