CALORIES IN CHICKEN SALAD SANDWICH RECIPE

CHICKEN SALAD PANINI SANDWICHES RECIPE | EATINGWELL

Chicken Salad Panini Sandwiches Recipe | EatingWell image

You don't need a panini press to enjoy these easy chicken salad panini sandwiches.

Provided by Diabetic Living Magazine

Categories Healthy Chicken Leftover Recipes

Total Time 25 minutes

Number Of Ingredients 10

Ingredients

¼ cup light mayonnaise
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1?½ cups cooked chicken breast, chopped
? cup fennel, finely chopped
8 slices very thinly sliced whole wheat bread
¾ cup arugula or spinach leaves
¾ cup bottled roasted red peppers, drained and cut into thin strips
4 slices reduced-fat provolone cheese (3 ounces total)
1 Olive oil or nonstick cooking spray

Steps:

In a medium bowl combine mayonnaise, vinegar and garlic. Add chicken and fennel and stir until well combined. Spoon chicken mixture evenly atop 4 of the bread slices, spreading to an even layer atop the bread. Top with arugula, pepper strips and cheese. Top with remaining bread slices.
Lightly coat an unheated panini griddle, covered indoor electric grill or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or according to manufacturer's directions.
Place assembled sandwiches on griddle, grill or skillet, adding in batches if necessary. If using griddle or grill, close lid and grill for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy saucepan or skillet on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove saucepan or top skillet (it may be hot). Turn sandwiches; top again with the saucepan or skillet. Cook for 1 to 2 minutes more or until bread is toasted.)
Cut sandwiches in half and serve warm.

Nutrition Facts : Calories 284.7 calories, CarbohydrateContent 19.1 g, CholesterolContent 61.6 mg, FatContent 12 g, FiberContent 3 g, ProteinContent 24.8 g, SaturatedFatContent 4 g, SodiumContent 480.1 mg, SugarContent 3.4 g

PESTO CHICKEN SALAD SANDWICHES RECIPE | MYRECIPES

Pesto Chicken Salad Sandwiches Recipe | MyRecipes image

This hearty sandwich is a filling lunch recipe. Prepare the chicken salad at home the night before, and then assemble the sandwich at work the next day.

Provided by Maureen Callahan

Yield 10 servings (serving size: 1 sandwich)

Number Of Ingredients 12

Ingredients

½ cup low-fat mayonnaise
? cup plain fat-free yogurt
? cup commercial pesto (such as Buitoni)
1?½ tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper
4 cups cubed skinless, boneless rotisserie chicken breast
1 cup diced celery
? cup chopped walnuts, toasted
1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12-ounce) bottle roasted red bell peppers, drained and chopped
10 romaine lettuce leaves

Steps:

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Nutrition Facts : Calories 324 calories, CarbohydrateContent 31.6 g, CholesterolContent 55 mg, FatContent 10 g, FiberContent 1.6 g, ProteinContent 26.4 g, SaturatedFatContent 1.2 g, SodiumContent 725 mg

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