There are literally hundreds of recipes for chicken salad. This version is light and crisp.
Prep/Total Time: 10 minutes
Yield: 2 sandwiches
1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed
2 sandwich buns, split
lettuce and tomato
In a small bowl, combine the first five ingredients. Place lettuce and tomato on bun bottoms, top with chicken salad. Replace bun tops.
Tips and Tricks
This recipe is intended to make two sandwiches, but I got three thick sandwiches out of it. It's easy to double or triple to feed more people. I used fresh dill, minced with kitchen shears, but dried dill is fine. I omitted the salt, and added a squirt of ranch salad dressing for extra zing. 1/3 cup chopped cucumber is about 1/3 of a medium cucumber. These sandwiches are a great way to use up leftover chicken, and can be made in advance and chilled.
Make It Healthier
Add finely chopped carrot or pepper. Omit salt. Serve on whole wheat rolls. Use dark green leafy lettuce. If you are watching carbs, serve salad wrapped in lettuce leaves.
How Kids Can Help
Mix ingredients in bowl. Measure ingredients. Top buns with mixture.
1 sandwich equals 350 calories, 8 g fat (3 g saturated fat), 57 mg cholesterol, 930 mg sodium, 42 g carbohydrate, 3 g fiber, 28 g protein
3 very lean meat, 2 1/2 starch, 2 vegetable