Yield: 4 Servings
|½||Avocado, peeled, pitted and|
|2 tablespoons||Lime juice|
|¼ cup||Chopped tomatoes|
|¼ cup||Chopped red onion|
|1 tablespoon||Chopped cilantro|
|¼ cup||Plain non-fat yogurt|
|¼ teaspoon||Chili powder|
|4||Slices whole grain bread|
|Red-leafed lettuce leaves|
|4||Rings sliced red pepper|
|8 ounces||Cooked, boned, skinned|
|Chicken breast, thinly slicd|
1. To make Salsa: In small bowl combine avocado, lime juice, tomatoes,
onion, cilantro, yogurt and chili powder.
2. To make sandwich: Toast bread lightly and cover each slice with a lettuce leaf.
3. Top with a red pepper ring. 4. Divide chicken over all.
5. Cover with avocado salsa.
MENU SUGGESTION: To complete 1 vegetable card: Accompany with each serving, ¾ cup crunchy raw vegetables such as broccoli and cauliflower flowerettes, carrot and celery sticks. To complete 1 dairy card: Accompany each serving with 7 ounces ice cold non-fat milk.
By the way, the rest of the avocado WILL KEEP. Cutting into it isn't a license to eat the whole thing. Leave the pit in and cover it with plastic wrap and don't forget, ⅛ avocado = 1 fat card.
Be on PORTION PATROL!
DEAL-A-MEAL CARDS USED: 1 Bread 2 Meat 1 Fat 210 Calories