155
102.9296875
This is the first time I ever tried to make chicken salad with faux chicken. I found Quorn to be the best looking and tasting. To cut the fat I used half mayo, half nonfat yogurt - a sub I use often. With sweet grapes from the neighboring town, crunchy celery and almonds, fresh cut rosemary and mustard, this is an easy, fresh weeknight meal. Serve on homemade wheat Scottish baps.
156
103.59375
“Chicken” Salad Sandwich
April 12, 2009
30 min or less active, 60 min or less total, fall, sandwich, spring, summer
This is the first time I ever tried to make chicken salad with faux chicken. I found Quorn to be the best looking and tasting. To cut the fat I used half mayo, half nonfat yogurt - a sub I use often. With sweet grapes from the neighboring town, crunchy celery and almonds, fresh cut rosemary and mustard, this is an easy, fresh weeknight meal. Serve on homemade wheat Scottish baps.Information
Servings: 4
Time: 15 minutes active; 45 minutes total
Price: ~$12.00 total; ~$3.00 per serving
Nutrition (per serving):
Calories: 202.1
Protein: 17.7g
Fat: 0.51g
Saturated fat: 0.51g
Carbohydrates: 15g
Fiber: 5.5g
Sodium: 697.8mg
Cholesterol: 0.57mg
High In:
Good Source:
Low In:
Ingredients
- 12 oz "chicken" strips, browned and cooled
- 4 scallions, chopped
- 1 cup grapes, halved if large
- 1 celery rib, chopped
- 1/4 cup sliced or slivered almonds
- 1/4 cup plain nonfat yogurt
- 1/4 cup mayonnaise
- 1 tsp fresh rosemary, chopped finely
- 1 tsp Dijon mustard
- 1/8 tsp SnP, each
Preparation
- Combine all the ingredients in a large bowl, stirring well. Refrigerate for at least 30 minutes so flavors marry. Spread 1/4 of the mixture on your favorite bread.
