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I ordered an entrée similar to this at the local museum café and liked it so much I decided to make something similar. At the museum it was served as a filling for a sandwich made with lettuce, tomato and thinly sliced red onion. I tend to serve it as a salad during the summer. It’s really good on a hot day.
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 677 calories, 30 g fat (7 g saturated fat), 102 mg cholesterol, 1,254 mg sodium, 59 g carbohydrate, 5 g fiber, 42 g protein.
Originally published as Apricot-Pistachio Chicken Salad Sandwiches in Reminisce Extra July 2008, p53
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