Chicken fennel salad sandwiches

4 Servings

Ingredients

Quantity Ingredient
2 cups Chopped cooked chicken breast
½ cup Diced fennel bulb
⅓ cup Fat-free creamy cucumber salad dressing
¼ teaspoon Freshly ground pepper
8 1-ounce slice multi-grain bread; toasted
1 cup Alfalfa sprouts

Directions

Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly among 4 slices bread; top with alfalfa sprouts and remaining bread.

Yield:4 servings. Selections:1 P/M, 2 B, 50 C. Points: 4. Per serving: Calories 222 (11% from fat); protein 10.7 g; fat 2⅘ g (sat ⅗ g); carbohydrates 34 g; fiber 4⅖ g; cholesterol 25 mg; iron 2⅘ mg; sodium 579 mg; calcium 73 mg.

Recipe by: Weight Watchers Magazine, September/October 1997 Posted to recipelu-digest Volume 01 Number 635 by RecipeLu <recipelu@...> on Jan 30, 1998

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