Sunday, December 26, 2010

Chicken Carrot Salad Sandwiches

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal'scollection of Beat the Clock chicken recipes; check out this recipe for Chicken Carrot Salad Sandwiches.

Chicken Carrot Salad Sandwiches

Makes: 6 servings
Prep: 25 minutes
Start to Finish: 30 minutes


  • 1/4 pound haricots verts (French green beans) or fresh thin green beans, trimmed
  • 10 ounces purchased precooked sliced boneless chicken breast
  • 4 medium carrots, coarsely grated
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 tablespoons sweetened flaked coconut, lightly toasted
  • 2 tablespoons reduced-fat natural-style peanut butter
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon fresh lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 6 Bibb or Boston lettuce leaves
  • 1/4 seedless cucumber, sliced
  • 12 slices whole-grain bread, toasted


Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisp-tender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl.

Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste.

Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6 servings
  • Calories370,
  • Total Fat (g)6.5,
  • Saturated Fat (g)2,
  • Cholesterol (mg)31,
  • Sodium (mg)829,
  • Carbohydrate (g)35,
  • Fiber (g)6,
  • Protein (g)19,
  • Vitamin A (DV%)0,
  • Vitamin C (DV%)0,
  • Calcium (DV%)0,
  • Iron (DV%)0,
  • Percent Daily Values are based on a 2,000 calorie diet