Chicken Salad Sandwich

Site for original Recipe before changes: www.skinnyms.com

Ingredients
  • 1 chicken breast with bone, skin on for baking
  • 1/4 teaspoon paprika
  • 1 stalk celery or bok choy
  • 1 stalk celery, diced
  • 1/2 cup diced walnuts
  • 12 seedless red grapes, cut into 1/4-inch pieces
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup clean mayonnaise
  • 4 slices whole grain bread, (optional, roll in a lettuce leaf make a skinny wrap)
Directions
  1. Preheat oven to 325 degrees.
  2. Add walnuts to a small pan, toast in the oven for 10 minutes. Allow to cool.
  3. Preheat oven to 375 degrees.
  4. Add chicken breast to a small casserole dish and sprinkle with paprika. Bake chicken approximately 50-60 minutes or until juices runs clear. Allow to cool. Remove skin and bones, cut into bite size pieces.
  5. In a medium bowl combine bok choy, celery or bok choy, walnuts, red grapes, black pepper, and salt. Add chicken pieces and mayo, toss to coat.
  6. Lightly toast bread, add chicken salad to two pieces of toast, top with the other two pieces of toast. Cut the two sandwiches in half and serve.
Nutrition Facts
Servings 2.0
calories 273
Total Fat 2 g 3 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 80 mg 27 %
Sodium 767 mg 32 %
Potassium 98 mg 3 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 6 g 22 %
Sugars 12 g
Protein 31 g 63 %
Vitamin A 4 %
Vitamin C 10 %
Calcium 5 %
Iron 11 %