Tuesday, August 2, 2011

Open-Faced Chicken Salad Melt

Per Serving (entire recipe): 7 Points+
299 calories, 7.75g fat, 1,224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugars, 31g protein

The recipe: "300 under 300", page 295

For lunch on Sunday, I made this yummy sandwich for my Mom and I, who was visiting for the weekend.  We both love chicken salad sandwiches, which of course, are usually loaded with mayo and other fattening ingredients.  I made this healthy version, which both of us thought tasted decent, but wasn't anything super-exciting. 

I loved the fact that the sandwich was open-faced and that there were two halves to eat separately.  It made us feel as though we were eating more than just a small sandwich on light bread.  The flavor of the chicken salad was pretty good - it was just a little dry since there was not much in it to moisten it up.  I am used to using much more than just a half tablespoon of mayo in my chicken salad! 

I also loved the fact that the recipe called for broccoli slaw in the chicken salad.  The extra veggies really bulked up the sandwich without adding hardly any calories.  It also added a nice crunch to it that I really loved.

A pretty good lunch, and one that I might make again if I am in the mood for chicken salad again.  If I was in maintenance mode instead of weight-loss mode, I might add a tablespoon of mayo to add a little more moisture to the chicken salad.

1 comment:

  1. I love chicken salad, but hate celery with a passion - I've always wanted the crunch without the celery flavor, and broccoli slaw is a brilliant idea! Thank you for sharing this - I'll be making this very soon!!!