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

Ingredients

• 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

Directions

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