If you want to make your own chicken salad for the recipe, pick up a package of refrigerated or frozen chopped cooked chicken at the supermarket.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim crusts from bread slices. In a small bowl, combine chicken salad and chutney. Spread 2 Tablespoons of the chicken mixture on each of two of the bread slices. Top with remaining bread slices. Cut each stack into four triangles or squares. If desired, garnish with thyme sprigs.



Tip: If preparing homemade chicken salad, reduce the fat by using cooked chicken breast and light mayonnaise or salad dressing.

Nutrition Facts

34.5 calories; protein 1.6g 3% DV; carbohydrates 4.2g 1% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 1.2g; fat 1.3g 2% DV; saturated fat 0.3g 1% DV; cholesterol 3.1mg 1% DV; vitamin a iu 19.8IU; vitamin c 0.4mg 1% DV; folate 1.1mcg; calcium 12mg 1% DV; iron 0.2mg 1% DV; magnesium 1.4mg 1% DV; potassium 18.8mg 1% DV; sodium 52.4mg 2% DV.