Canned Chicken Breast (for A Variety Of Uses)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 3
• 1 (356 g) can chicken, in broth, breast 1% fat
• 4 tablespoons fat-free mayonnaise, no fat type
• 1 tablespoon mustard, we like dijon type
• 3 tablespoons dried cranberries
• 1/4 teaspoon pepper
• 3 tablespoons margarine, we like becel
• 6 slices whole wheat bread
• 12 lettuce leaves
• fresh pineapple slice (optional)

Recipe

• 1 canned chicken breast salad sandwich.
• 2 drain the chicken broth into a small freezer container and freeze for future use.
• 3 place the drained chicken in a small bowl; break up the pieces.
• 4 add to the chicken the mayonnaise, mustard, cranberries, pepper; mix well.
• 5 spread half a tablespoon of becel on each slice of bread.
• 6 spread one third of the chicken mix on 3 of the bread slices; place 3 lettuce leaves on top of the chicken mix; top each with the other three slices of bread. slice each sandwich diagonally and diagonally again if you wish.
• 7 serve with slices of fresh pineapple.
• 8 variations.
• 9 serve on crackers as an appetizer.
• 10 serve the chicken in a salad of greens.
• 11 use the chicken in any recipe calling for cooked chicken.
• 12 use the whole can broth and chicken, put in a pot, add veggies and noodles for a great quick soup for lunch.