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| INGREDIENTS |
| 5 lb. |
skinless, boneless chicken breasts
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| 64 oz. |
low sodium, no fat chicken broth
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| ¾ c. |
fat-free sour cream
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| ¾ c. |
fat-free mayonnaise |
| 2 tbsp. |
white wine vinegar |
| 4 |
celery ribs, strings removed and diced
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| ½ c. |
walnuts, toasted
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| ¼ c. |
fresh tarragon, chopped
freshly ground pepper to taste |
| 24 |
slices whole wheat bread |
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| RECIPE |
- Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut into bite-sized pieces.
- In a small bowl, combine the sour cream, mayonnaise, and vinegar.
- Combine the chicken and dressing. (Can be made ahead and refrigerated to this point 1 day in advance).
- Before serving, add the celery, walnuts, tarragon and pepper to taste.
- Spread ½ cup mixture on each of 12 slices of bread. Top with remaining bread slices.
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| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
12
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| NUTRITION FACTS |
| |
| Calories |
271 |
|
| Total Fat |
6 g |
|
| Sodium |
253mg |
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| Total Carbohydrates |
7 g |
|
| Fiber |
1 g |
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| Protein |
46 g |
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