Monday, August 3, 2009

Summer Salad Series, part 5 - Rosemary Chicken Salad

This is SO good! My friend Kay introduced it to me more than 4 years ago, and it has become one of our summer favorites. It's great for serving others or for packing in a cooler for a picnic.(Check below the recipe for money saving tips.*)

From Cooking Light, issue??? (2005?)
3 c chopped roasted skinless, boneless chicken breasts (about ¾ lb)
1/3 c chopped green onions
¼ c chopped smoked almonds
¼ c plain fat-free yogurt
¼ c light mayonnaise
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper
10 slices whole grain bread

Combine first 9 ingredients, stirring well. Spread about 2/3 c of chicken mixture over each of 5 bread slices, and top with remaining bread slices. Cut sandwiches diagonally in half. Yield: 5 servings
Cal 360, fat 11g (sat 2.1g mono3.5 g poly 1.8g) Protein 33.6g, carb 29.9g, fiber 4.4g, chol 76mg, iron 2.9mg sodium 529mg, calc 104mg
*There are a few "splurge" items in here. WalMart carries their own brand of smoked almonds that are reasonably priced, and if you hide the can so certain people don't see them and munch on them till they're gone, one can is enough to make several recipes. Also, we have a "farmer's market" kind of store here where one can buy as much or as little of an herb as desired for $10/lb. Ten cents worth of rosemary was enough to make one teaspoon. If you don't have the option of buying a small quantity freeze the extra or plan ahead to use it in other recipes.

1 comment:

  1. Looks good! I haven't met a chicken salad that I don't like! LOL!