• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 pound boneless, skinless chicken breasts
  • 2 14.5-ounce cans fat-free reduced sodium chicken broth
  • 1 tablespoon fresh tarragon, chopped
  • 1/4 cup almond slivers, toasted
  • 1/3 cup light mayonnaise
  • 2 tablespoons plain, fat-free yogurt
  • 1/2 teaspoon salt*
  • Dash ground black pepper
  • 10 slices whole-wheat bread, toasted


  • Place chicken breasts in a large saucepan over medium heat. Pour chicken broth over the chicken breasts and bring to a low simmer for 20 minutes or until done. Shred chicken meat and set aside to cool.
  • 2. In a medium bowl, combine remaining ingredients, except bread, and mix well.
  • 3. Add chicken to mixture and toss well to coat. Divide the chicken salad into 5 equal portions. Top one slice of toasted wheat bread with one portion of chicken salad. Top with another slice of bread. Repeat to make 5 sandwiches total.


Categories: Salad 
© 2006-2015 BakeSpace, Inc. All Rights Reserved