Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chopped cooked chicken
- ⅓ cup chopped cored apple, chopped seeded cucumber, or finely chopped celery
- 1 hard-cooked egg, peeled and chopped
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons light mayonnaise or salad dressing
- salt and black pepper
- 8 slices whole wheat bread
Directions
Stir together the chicken, apple and egg in a medium-size bowl.
Add yogurt and mayonnaise, stir to combine.
Season to taste with salt and pepper.
Serve immediately or cover and chill up to 4 hours.
Spread chicken mixture on half of the bread slices.
Top with remaining bread slices.
If desired, cut away crusts.
Cut each sandwich into 4 triangles or squares.
Great to serve as finger sandwiches at a special luncheon.