Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 to 6 serving (261g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 213 | ||
Calories from Fat: 26 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 920.6mg | 32 % | |
Potassium 416.8mg | 11 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 35.5g | ||
Protein 8.4g | 12 % | |
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. |
Calories per serving: 213
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