Apricot-Nut Turkey-Salad Sandwiches
From Cooking Light magazine
1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces)
1/4 cup thinly sliced celery
1/4 cup light mayonnaise
2 tablespoons chopped unsalted cashews
2 tablespoons chopped dried apricots
2 tablespoons chopped green onions
2 tablespoons raisins
2 tablespoons plain low-fat yogurt
1/8 teaspoon salt
1/8 teaspoon black pepper
4 leaf lettuce leaves
8 (1-ounce) slices pumpernickel bread
- Combine first 10 ingredients in a bowl.
- Place a lettuce leaf on each of 4 bread slices.
- Spread 1/2 cup turkey salad over lettuce; top with remaining bread slices.
Makes 4 sandwiches.
NUTRITION PER SERVING
CALORIES 286(23% from fat); FAT 7.2g (sat 1.3g,mono 2.5g,poly 2.3g); PROTEIN 17.6g; CHOLESTEROL 35mg; CALCIUM 81mg; SODIUM 541mg; FIBER 4.4g; IRON 2.7mg; CARBOHYDRATE 40.2g
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