Southwestern chicken salad sandwiches
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | HEALTHY CHOICE Fat Free Cream Cheese; softened |
| ⅓ | cup | Nonfat sour cream |
| 2 | tablespoons | No-salt-added mild salsa |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| 1½ | cup | Shredded cooked chicken |
| ⅓ | cup | Finely chopped sweet red pepper |
| ⅓ | cup | Minced green onions |
| 8 | eaches | (1/2 oz./ea) slices reduced calories whole wheat bread; toasted |
| 16 | mediums | Fresh spinach leaves |
| 1 | cup | Alfalfa sprouts |
Directions
SHARED BY IRIS GRAYSON
Combine first 6 ingredients in a small bowl. Stir in chicken, chopped pepper, and green onions.
Spread mixture over 4 slices of bread; top with spinach leaves. Place alfalfa sprouts over spinach; top with remaining 4 bread slices.
Spray both sides of each sandwich with cooking spray; place on a hot griddle or skillet coated with cooking spray. Cook 2 minutes on each side or until bread is lightly browned and cheese melts. Serve immediately. Yield: 4 servings (23% calories from fat).
PER SANDWICH: calories 225, fat 6.0g; carb 17.6g; protein 25.3g; chol 52mg; sodium 595mg.
From: Healthy Choice "CHOICES FOR LIVING HAPPIER AND HEALTHIER," Winter 1996.
Submitted By IRIS GRAYSON On 01-01-96