Yield: 4 Servings
Measure | Ingredient |
---|---|
½ \N | Avocado, peeled, pitted and |
\N \N | Chopped |
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 \N | Slices whole grain bread |
\N \N | Red-leafed lettuce leaves |
4 \N | Rings sliced red pepper |
8 ounces | Cooked, boned, skinned |
\N \N | Chicken breast, thinly slicd |
AVOCADO SALSA
SANDWICH
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