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Chicken Carrot Salad Sandwiches

Makes: 6  servings Prep 25 mins Start to Finish 30 mins
Chicken Carrot Salad Sandwiches


  • 1/4 pound  haricots verts (French green beans) or fresh thin green beans, trimmed
  • 10 ounces  purchased precooked sliced boneless chicken breast
  • 4 medium carrots, coarsely grated
  • 1 tablespoon  finely grated peeled fresh ginger
  • 3 tablespoons  sweetened flaked coconut, lightly toasted
  • 2 tablespoons  reduced-fat natural-style peanut butter
  • 2 tablespoons  plain low-fat yogurt
  • 1 tablespoon  fresh lime juice
  • 1 tablespoon  reduced-sodium soy sauce
  • 6 Bibb or Boston lettuce leaves
  • 1/4 seedless cucumber, sliced
  • 12 slices whole-grain bread, toasted


1. Bring a medium saucepan of water to a boil; add salt. Add beans and cook until crisp-tender, about 4 minutes. Drain in a colander and rinse under cold water, tossing, until cool. Pat beans dry and cut crosswise into 1/4-inch pieces. Transfer to a large bowl.

2. Coarsely chop chicken and add to bowl with beans. Add carrots, ginger, coconut, peanut butter, yogurt, juice, and soy sauce. Stir until combined well; salt and pepper to taste.

3. Arrange chicken salad, lettuce, and cucumber between bread slices. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)370,
  • Fat, total(g)7,
  • chol.(mg)31,
  • sat. fat(g)2,
  • carb.(g)35,
  • fiber(g)6,
  • pro.(g)19,
  • sodium(mg)829,
  • Percent Daily Values are based on a 2,000 calorie diet