Chicken fennel salad sandwiches
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cooked chicken breast |
| ½ | cup | Diced fennel bulb |
| ⅓ | cup | Fat-free creamy cucumber salad dressing |
| ¼ | teaspoon | Freshly ground pepper |
| 8 | 1-ounce slice multi-grain bread; toasted | |
| 1 | cup | Alfalfa sprouts |
Directions
Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly among 4 slices bread; top with alfalfa sprouts and remaining bread.
Yield:4 servings. Selections:1 P/M, 2 B, 50 C. Points: 4. Per serving: Calories 222 (11% from fat); protein 10.7 g; fat 2⅘ g (sat ⅗ g); carbohydrates 34 g; fiber 4⅖ g; cholesterol 25 mg; iron 2⅘ mg; sodium 579 mg; calcium 73 mg.
Recipe by: Weight Watchers Magazine, September/October 1997 Posted to recipelu-digest Volume 01 Number 635 by RecipeLu <recipelu@...> on Jan 30, 1998