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Name: Chunky Chicken Salad on Toasted Raisin Bread (t)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Lemon juice; Curry powder; 4 Skinless boneless chicken; Olive oil spray; Salt and black pepper

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INGREDIENTS

Lemon juice
Curry powder
4 Skinless boneless chicken
Olive oil spray
Salt and black pepper

Servings

INSTRUCTIONS

MMMMM---------------------------SALAD-------------------------------- 1/4 c Fat-free mayonnaise 1/4 c Plain low-fat yogurt 1 tb Fresh lemon juice; or more 1/2 c Sweet white onion or red -onion; minced 1/2 c Slivered almonds; toasted or -chopped walnuts 1 Granny Smith apple; cored -and diced 1/4 c Diced celery; optional 1 ts Grated orange zest Salt and pepper; to taste 1/4 ts Curry powder 8 sl Raisin bread Margarine; optional Romaine lettuce leaves Season chicken breasts with lemon juice, salt and pepper and curry powder. Spray with olive oil. Grill. Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion, nuts, apple and orange zest. Season with salt and pepper and curry powder. Adjust seasonings. Dice chicken and combine with the salad. Toaste bread. Spread margarine on toast (optional). Spread one quarter of the filling on each of 4 bread slices. Top with leaf lettuce. Top with remaining bread and cut the sandwiches into halves or quarters to serve. Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in a FOREMAN Grill (preheated, then 4 minutes) by kitpath@earthlink.net. 12/98 EACH 393 CALS, 14 G FAT (30%) Recipe by: Patio Daddy-o / Modified Posted to EAT-LF Digest by Pat Hanneman on Jan 07, 1999,

NOTES

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Chunky Chicken Salad on Toasted Raisin Bread (t)

Lemon juice
 Curry powder
4 Skinless boneless chicken
 Olive oil spray
 Salt and black pepper

MMMMM---------------------------SALAD--------------------------------    1/4 c  Fat-free mayonnaise    1/4 c  Plain low-fat yogurt      1 tb Fresh lemon juice; or more    1/2 c  Sweet white onion or red           -onion; minced    1/2 c  Slivered almonds; toasted or           -chopped walnuts      1    Granny Smith apple; cored           -and diced    1/4 c  Diced celery; optional      1 ts Grated orange zest           Salt and pepper; to taste    1/4 ts Curry powder      8 sl Raisin bread           Margarine; optional           Romaine lettuce leaves   Season chicken breasts with lemon juice, salt and pepper and curry  powder. Spray with olive oil. Grill.    Meanwhile combine with the mayonnaise, yogurt, lemon juice, onion,  nuts, apple and orange zest. Season with salt and pepper and curry  powder. Adjust seasonings.    Dice chicken and combine with the salad.    Toaste bread. Spread margarine on toast (optional). Spread one  quarter of the filling on each of 4 bread slices. Top with leaf  lettuce. Top with remaining bread and cut the sandwiches into halves  or quarters to serve.    Recipe adapted from PATIO DADDY-0, by Gideon Bosker, Karen Brooks, and  Leland & Crystal Payton (1996 Chronicle Books). Half recipe tested in  a FOREMAN Grill (preheated, then 4 minutes) by kitpath@earthlink.net.  12/98 EACH 393 CALS, 14 G FAT (30%)    Recipe by: Patio Daddy-o / Modified    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on  Jan 07, 1999,

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Nutrition

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Serving Size: 1 Serving (667g)
Recipe Makes: 4 servings

Calories: 795
Calories from Fat: 193 (24%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 5.1g
Cholesterol 460.6mg		142 %
Sodium 547mg		19 %
Potassium 1514.5mg		40 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 140.8g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 795

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