Curry Chicken-Salad Sandwich

Curry Chicken-Salad Sandwich

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From: Diabetic Living Magazine, Spring 2019

Greek yogurt takes the place of mayonnaise in this healthy chicken-salad sandwich.

Ingredients 1 serving

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  • 2 ounces ( ½ can) canned chicken in water, drained
  • 1 tablespoon low-fat plain Greek yogurt
  • 1 tablespoon olive oil
  • 4 raisins, chopped
  • 2 almonds or cashews, chopped
  • ¼ cup shredded carrot
  • ¼ teaspoon curry powder
  • ⅛ teaspoon ground cumin (optional)
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 slice 100%-whole-wheat bread
  • Fresh cilantro (optional)

Preparation

  • Prep

  • Ready In

  1. Combine chicken, yogurt, oil, raisins, almonds (or cashews), carrot, curry powder, cumin (if using), salt, and pepper in a small bowl.
  2. Lightly toast bread, if desired. Spread the chicken mixture on the bread. Garnish with cilantro, if desired.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 326 calories; 19 g fat(3 g sat); 3 g fiber; 18 g carbohydrates; 21 g protein; 24 mcg folate; 48 mg cholesterol; 4 g sugars; 1 g added sugars; 4,664 IU vitamin A; 2 mg vitamin C; 89 mg calcium; 2 mg iron; 306 mg sodium; 329 mg potassium
  • Nutrition Bonus: Vitamin A (93% daily value)
  • Carbohydrate Servings: 1

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