Chicken Waldorf Sandwiches Diabetic Food

WALDORF CHICKEN SALAD SANDWICHES

Steps:

• Preheat the oven to 400 degrees F.
• Set the chickens on a rimmed baking sheet, sprinkle them all over with salt and pepper, and drizzle with olive oil. Roast to an internal temperature of 160 degrees F, taken between the breast and thigh, about 1 hour.
• Allow to cool. With two forks, shred all the meat off the bone.
• In a large bowl, combine the shredded chicken, mayonnaise, grapes, walnuts, celery, apples, chives, lemon juice and big pinches of salt and pepper. Toss well.
• To assemble the sandwiches: Fill a leaf of butter lettuce with some chicken salad. Sandwich the stuffed lettuce with two slices of bread spread with mayo. Repeat for the remaining sandwiches. Slice in half and enjoy.

CHICKEN WALDORF SANDWICHES

Steps:

• You can store the chicken salad filling in the refrigerator for up to two days, tightly covered.

CHICKEN WALDORF SANDWICH

Steps:

• Combine all ingredients except bread and lettuce in a medium bowl and mix well. Make sandwiches with bread and lettuce. You can store the chicken salad recipe filling in the refrigerator up to two days, tightly covered.

WALDORF SANDWICHES

Steps:

• Drain pineapple, pressing out excess juice; discard all but 1/4 cup juice. In a large bowl, combine pineapple, chicken, apples, walnuts and celery. , In a small bowl, combine mayonnaise, poppy seeds, sugar, lemon zest, vanilla, salt and reserved pineapple juice. Pour over chicken mixture and toss well. Chill. Serve on rolls or croissants or in pita bread.

CHICKEN WALDORF SANDWICHES (DIABETIC)

Steps:

• Place the chicken breasts in a pan and cover with broth.
• Bring to a simmer and cook until done, about 8 to 10 minutes.
• Allow to cool in the broth, then cut into small dice.
• In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice.
• Add the dressing to the chicken.
• Stir in the apple and celery.
• Place a leaf of lettuce on each of 6 slices of bread.
• Top with chicken salad and top with a second piece of bread.
• Refrigerate wrapped in plastic wrap, until ready to serve.
• Cut each sandwich in half.
• Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (Bread/Starch).
• Nutrition Facts: 286 calories (11% calories from fat), 34 g protein, 4 g total fat (0.4 g saturated fat), 30 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 479 mg sodium.