Chicken salad baked in nests

4 Servings

Ingredients

Quantity Ingredient
4 Hard rolls
½ cup Lemon Mayonnaise; see recipe
1½ teaspoon Curry powder
1½ cup Diced cooked chicken; Lightly packed
½ cup Diced tomato
¼ cup Finely chopped green onion
2 slices American cheese; (1-oz. each)

Directions

Preheat oven to 350F degrees. Cut top off rolls and scoop out soft bread from inside. Discard scooped-out portions. Mix Lemon Mayonnaise and curry powder; add chicken, tomato, and onion and mix again. spoon mixture into the nests (each nest will hold ½ cup of the mixture). Place nests in a shallow baking pan and cover with foil. Bake 20 minutes; remove foil and put ½ slice of American cheese on top of each; continue baking uncovered, 8-10 minutes, until cheese melts. NOTE: Students at Mundelein College tested this recipe, and they judged it a prizewinner. Serving size: 1 nest.

Nutritional information per serving: Carbohydrates ~ 35g; Protein - 20g; Fat - 8g; Calories - 290; Fiber ~ 0.6g; Sodium - 767mg; Cholesterol - 85mg.

Exchanges per serving: 2 starch exchanges Plus 2 lean meat exchanges.

NOTE: Low-sodium diets: Omit salt from Lemon Mayonnaise. Use low- sodium cheese.

Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess. Formatted by: Nancy Filbert; November, 1995.

Lynn Thomas' notes: Made this 9-8-97 and used the Baked Chicken Waldine recipe for the chicken breasts which were diced. Be sure to take most of the bread out of the shell so that it will be thin and crispy. Very delicious sandwich!

Recipe by: The Art of Cooking for the Diabetic Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on 9 Se, p 1997

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