Kidney Community Kitchen

Information and tools to help you manage your renal diet

Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/open-faced-chicken-sandwich/

Open-faced chicken sandwich

Ingredients

1
, 4 oz chicken breast, grilled and cooled
2
pieces Boston leaf lettuce
½ cup
(~15) seedless grapes, halved
1
green onion, sliced
½ cup
celery, diced
1 tbsp
low-fat mayonnaise
1 tbsp
lemon juice
¼ tsp
cinnamon
2
slices white bread, toasted
Fresh basil leaves

Directions

  1. In a large bowl combine chicken, grapes, and celery.
  2.  Combine mayonnaise, lemon juice, and cinnamon. Stir and spread small amount over toast. Top with Boston lettuce leaf.
  3. Add remaining dressing to chicken mixture, and toss.
  4. Spoon mixture onto lettuce topped toasts. Garnish with fresh chopped basil leaves
  5. Serve

Nutrient Analysis

  • Calories: 384 KCal
  • Protein: 26 g
  • Carbohydrates: 46 g
  • Fibre: 4 g
  • Total Fat: 6 g
  • Sodium: 592 mg
  • Phosphorus: 304 mg
  • Potassium: 740 mg

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