Tarragon Chicken Salad Sandwich
The combination of flavors are wonderful.

Servings: 6

• 1 1/4 pounds boneless skinless chicken breast
• 3/4 cup finely chopped celery
• 1/2 cup fat-free mayonnaise
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 12 slices rye bread, with seeds
• 2 tablespoons fresh tarragon
• 2 cups romaine lettuce, thinly sliced

Bring a large saucepan of salted water to boil. Add chicken breasts and reduce heat to medium-low. Cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate and cool.

Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice and lemon peel in large bowl to blend. Cut chicken into 1/2 inch cubes and stir into mayonnaise mixture. Season with salt and pepper.

Divide salad among 6 bread slices and top with lettuce and second bread slice. Cut in half and serve with fruit.

Per Serving: 301 Calories
3g Fat (10.2% calories from fat)
28g Protein
39g Carbohydrate
4g Dietary Fiber
55mg Cholesterol
847mg Sodium
Exchanges: 2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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