Chicken Salad Sandwich
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
Recipe Yield | 7.06 oz |
Number of Servings | 4 |
Serving Size | 1.77 oz |
Ingredients
14.12 oz
chicken breast
4 tbsp
mayonnaise
2 stalks
celery
1 medium
red onion
4 slices
Dill pickle
4 leaves
lettuce
8 slices
bread
Directions
Step 1
Cook the chicken breast and let it cool.
Step 2
Shred the cooked chicken into small pieces.
Step 3
Chop the celery, red onion, and dill pickle into small pieces.
Step 4
In a mixing bowl, combine the shredded chicken, chopped celery, red onion, dill pickle, and mayonnaise. Mix well.
Step 5
Toast the bread slices.
Step 6
Spread the chicken salad mixture on 4 slices of toasted bread. Top with lettuce leaves and another slice of toasted bread.
Step 7
Cut the sandwiches diagonally and serve.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
22 g
(88
kcal)
Carbohydrates:
20 g
(80
kcal)
Calories | 4.425 kcal | 0.22% |
Vitamin A | 0.0354 IU | 0% |
Monounsaturated Fat | 0.0531 g | 0% |
Saturated Fat | 0.0177 g | 0.02% |
Fat | 0.1416 g | 0.1% |
Carbohydrates | 0.354 g | 0.07% |
Sodium | 7.08 mg | 1.42% |
Fibers | 0.0354 g | 0.09% |
Sugars | 0.0354 g | 0% |
Protein | 0.3894 g | 0.46% |
Vitamin C | 0.0708 mg | 0.08% |
Calcium | 0.0354 mg | 0.01% |
Iron | 0.1062 mg | 0.02% |
Potassium | 5.31 mg | 1.06% |
Alcohol | 0 g | 0% |
Cholesterol | 1.062 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.177 mg | 13.62% |
Vitamin B12 | 0.177 mcg | 7.38% |
Vitamin E | 0.0708 mg | 0.47% |
Zinc | 0.177 mg | 0.04% |
Selenium | 0.531 mcg | 0.11% |
Vitamin D | 0.0354 mcg | 0.24% |
Recipe Attributes
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