Miami Chicken Salad Sandwich
Here’s a chicken salad that doesn’t play by the rules. And with its crunchy almonds, jicama, earthy tarragon and sliced mango, you’ll be glad it doesn’t!
Prep Time: 15 minutes
Ingredients
- 2 tablespoons light mayonnaise
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon dried tarragon
- 1 (4.5 oz.) can chicken breast packed in water, drained
- 1/4 cup slivered almonds
- 1/4 cup chopped celery
- 4 slices whole grain bread toasted
- 1 mango pitted, peeled and sliced
- 2 green leaf lettuce leaves
Instructions
- Mix mayonnaise, sour cream and tarragon in a medium bowl. Add chicken, almond and celery. Mix until well combined.
- Divide chicken salad evenly between 2 bread slices. Top with mango, lettuce and remaining bread slices.
Serving Suggestion: Serve with a chilled salad of cooked white rice with black beans, cilantro and chopped red onion in a light vinaigrette.
