Chicken-Vegetable Sandwich Filling
Yield
6 servingsPrep
5 minCook
0 minReady
5 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chicken meat, cooked
finely chopped |
|
| ½ | cup |
carrots
shredded |
|
| ½ | cup |
celery
shredded |
|
| 4 | teaspoons |
onions
grated |
|
| ¼ | cup |
mayonnaise, light
or salad dressing |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chicken meat, cooked
finely chopped |
|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
celery
shredded |
|
| 2E+1 | ml |
onions
grated |
|
| 59 | ml |
mayonnaise, light
or salad dressing |
*
|
Directions
Thoroughly mix all ingredients.
Chill. Use about ¼ cup filing per sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a9½ ounce can of tuna in place of the chicken.
About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using. Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.
