Ranch Chicken Salad Sandwiches Recipe

Ranch Chicken Salad Sandwiches Recipe photo by Taste of Home

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Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.

This recipe is:

Quick

Diabetic Friendly

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Ranch Chicken Salad Sandwiches Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

Directions

In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops. Yield: 6 servings.

Nutritional Facts 1 sandwich equals 257 calories, 7 g fat (1 g saturated fat), 41 mg cholesterol, 456 mg sodium, 29 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Originally published as Ranch Chicken Salad Sandwiches in Simple & Delicious January/February 2007, p55

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia