Recipe - Chicken Fennel Salad Sandwiches

2 cup Chopped cooked chicken
breast
One half cup Diced fennel bulb
1/3 cup Fatfree creamy cucumber
salad dressing
One fourth teaspoon Freshly ground pepper
8 1ounce slice multigrain
bread; toasted
1 cup Alfalfa sprouts

Combine first 4 ingredients in a bowl; stir well. Divide mixture evenly
among 4 slices bread; top with alfalfa sprouts and remaining bread.

Yield:4 servings. Selections:1 P/M, 2 B, 50 C. Points: 4. Per serving:
Calories 222 (11% from fat); protein 10.7 g; fat 2.8 g (sat 0.6 g);
carbohydrates 34 g; fiber 4.4 g; cholesterol 25 mg; iron 2.8 mg; sodium
579 mg; calcium 73 mg.

Recipe by: Weight Watchers Magazine, September/October 1997

Posted to recipeludigest Volume 01 Number 635 by RecipeLu
recipelu@geocities.com on Jan 30, 1998