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  1. Home
  2. Diabetic Living

Toasted chicken, spinach and mustard sandwich

This month’s lunch club features chicken and salad with zing - by Alison Roberts, Shannon Lavery (Dietitian)
  • 11 May 2018
Toasted chicken, spinach and mustard sandwich
Prep: 5 Minutes - Cook: 10 Minutes - Serves 2
Proudly supported by

(as an occasional light meal)

Ingredients

4 slices Helga’s Lower Carb Soy & Toasted Sesame bread

2 tsp 97% fat-free mayonnaise

1 tsp wholegrain mustard

1 cup baby spinach leaves

70g chargrilled skinless chicken breast fillet, shredded (see Cook’s Tip)

1/2 small avocado, sliced

1 small red capsicum, cut into thin strips

2 slices reduced-fat cheese

Method

  1. Place two slices of bread on a clean board. Combine the mayonnaise and mustard in a small bowl. Spread over bread.

  2. Top the bread with spinach leaves, chicken, avocado, capsicum and cheese.

  3. Place the second pieces of bread on top of the filling. Cook in a sandwich press until bread is golden brown. Cut in half to serve.

Cook’s tip


For chicken, spray with cooking spray and season. Cook on chargrill preheated on medium for 3-4 minutes each side, or until cooked through. Set aside to cool.  

Nutrition Info

PER SERVE 1710kJ, protein 30g, total fat 18g (sat. fat 6g), carbs 27g, fibre 8g, sodium 519mg • Carb exchanges 2 • GI estimate low

 
HELGA'S TASTE

A good source of fibre and protein, and a source of Omega 3,  we used Helga’s Lower Carb Soy & Toasted Sesame bread in our sandwich. Available at your local supermarket.

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