Toasted Almond Chicken Salad
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.