To add a couple servings of higher-fiber and nutrient-rich whole grains, serve the chicken salad on 2 slices of 100% whole grain bread or in a whole wheat pita pocket. You can even make a wrap sandwich using a whole wheat flour tortilla, or even on top of crackers for a quick lunch or light dinner.
3 cups shredded roasted or rotisserie chicken, without skin
1 cup red grapes cut in half
2/3 cup finely chopped celery
1/3 cup sliced almonds, honey roasted or plain roasted
1/2 cup lowfat or light mayonnaise (or nonfat Greek plain yogurt)
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon black pepper
8 leaves romaine lettuce
8 slices of tomato
In medium bowl, combine shredded chicken, grapes, celery, and almonds.
In small bowl, combine dressing ingredients (light mayonnaise, honey, mustard, and pepper with whisk or spoon until smooth and blended. Drizzle dressing over the chicken and grape mixture and stir to blend.
Spoon chicken mixture onto bread of choice to make at least 4 sandwiches, garnish with lettuce and tomato if desired and serve!
Makes at least 4 sandwiches.
Per serving, (including bread eating whole sandwich) 500 calories, 42 g protein, 51 g carbohydrate, 14 g fat, 2.6 g saturated fat, 6 g monounsaturated fat, 5 g polyunsaturated fat, 96 mg cholesterol, 7 g fiber, 764 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids = .4 gram, Omega-6 fatty acids = 4.5 grams.
Note: Banded patients should eat only half sandwich per serving