Saturday, June 21, 2008

Confetti Chicken Salad Sandwich

Red capsicum, corn and spring onions add crunchiness, color and vitamins to this healthy and spicy chicken sandwich. At Christmas time, use left-over cold turkey as a specially tasty alternative to chicken. Recipe makes 4 sandwiches.


2 cups diced cooked chicken or turkey
1 small red pepper (capsicum), cored, seeded and finely chopped
1/2 cup frozen corn kernels, thawed and drained
2 spring onions, including tops, sliced
1/2 cup natural low-fat yogurt
1/4 teaspoon ground cumin
8 slices wholegrain bread


1. In a large bowl, combine the chicken, capsicum, corn, spring onions, yogurt and cumin. Spread about 1/4 cup of the chicken mixture on each of 4 bread slices. Top with the remaining bread slices and cut each sandwich
in half.

Chicken and Asparagus Variation: Omit the capsicum, spring onions and cumin. Remove the tough ends from 3 ounces (80 g) fresh asparagus and cut into 1 inch (2.5 cm) pieces. Boil for 3-5 minutes and let cool. Combine with remaining ingredients. Or use well-drained canned asparagus.

Cottage Cheese and Chives Variation: Substitute 1/2 cup low-fat cottage cheese for the yogurt and substitute 1 teaspoon finely chopped chives for the cumin.

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