Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Chicken Salad Sandwich June 20, 2012

There are a bazillion versions of chicken salad but one thing many have in common is the tarragon that is added.  Some people will put grapes or nuts or pineapple but tarragon seems to be a consistent ingredient.  The prime thing  to remember when you make chicken salad is to use just the skinless breast of the chicken or you are defeating the purpose of selecting something that is low in fat.

Use either ciabatta or a really good multi  grain bread for your base.  You will be amazed how the two flavors will come alive so instead of thinking it’s just a boring chicken salad you will have your taste buds dancing in your mouth!  Enjoy!!  For comments/questions email ramona@lowfatdivablog.com

1/2 cup low fat or no fat mayo

1 Tlb. fresh lemon juice

2 cups chopped cooked chicken breast

1 cup green grapes sliced in half (optional)

1/2 cup chopped celery

1/4 tsp. tarragon

salt & pepper

field greens

multi grain bread or ciabatta bread/rolls

In a bowl, mix mayo, lemon juice, tarragon, salt and pepper.  Mix well.  Add chicken and fold together gently.  Cover and let chill for at least 1 hour so flavors can blend.

Using bread, or rolls place chicken salad on one half, top with field greens, place remaining bread/roll on top.  Yum!!!!  Eat and Enjoy!!


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