Roast Chicken & Cranberry Sandwiches

Yield: 4     (serving size: 1 sandwich)

1/4 cup (2 oz.) 1/3-less-fat cream cheese

1/4 cup bottled cranberry chutney (such as Crosse & Blackwell)

8 (1 oz. slices) whole grain bread

1/2 cup thinly sliced radishes

1/2 cup trimmed spinach

2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

  1. Combine cream cheese and cranberry chutney in a small bowl. Spread 1 tbsp. cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula and chicken on each of (4) bread slices. Top with remaining bread slices.

CALORIES 361 (23% from fat); FAT 9.1g (sat. fat 3.6g); CHOL 76mg; SOD 459mg; CARB 39.7g; FIBER 3.2g; PROTEIN 30.3g

from Cooking Light Annual Recipes 2002

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