My Favorite Summertime Meal :)

Cook Time

1 hour

Serves

6

Calories

400

Protein

29g

Total Fat

13g

Saturated Fat

2g

Carbohydrates

44g

Dietary Fiber

7g

Ingredients

• 1 1/4 lb boneless, skinless chicken breast
• 1 cup chopped celery
• 1/2 cup lite mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup chopped red onion
• 1/4 cup slivered almonds
• 1 cup dried apricots
• 2 tbsp chopped tarragon
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 slices whole wheat bread
• 6 leaves romaine lettuce
• 2 sliced tomatoes
• 1 tbsp lemon juice

Preparation

1. Preheat oven to 350 degrees. 
2. Season chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper and bake 45 minutes until juices run clear. Cool and shred chicken. 
3. In a medium bowl combine 1 cup of chopped celery, 1/2 cup of lite mayonnaise, 1 tablespoon of Dijon mustard, 1/4 cup of chopped red onions, 1/4 cup of slivered almonds, 2 tablespoons of chopped tarragon, 1 tablespoon of lemon juice, and 1 cup of dried apricots.
4. Stir ingredients thoroughly.
5. Fold chicken into the mayonnaise mixture.  Arrange 6 slices of bread on a work surface. 
6. Divide the chicken salad equally among the bread slices. 
7. Top each sandwich with 1 lettuce leaf, 1 slice of tomato, and a second slice of bread.  Cut sandwiches in half and serve.