The Start of the Summer Season

Last year around this time, I shared the Cool Chicken Pasta Salad, which is perfect for a warm day at the beach. This year, I wanted to share with you a sandwich perfect to help get you ready for the beach and that means eating a bit healthier.

The Lowfat Chicken Salad Sandwiches from Campbell’s Kitchen® are super easy to whip together before work and they travel nicely when on the go. As we get ready for the 2011 summer season, keep in mind that eating a healthy meal doesn’t mean you have to skimp on flavor. Experiment with the below recipe. Try substituting a little curry powder instead of onion powder or maybe kick up the spice with a dash of cayenne pepper.

Enjoy and remember to have fun with your food!

Lowfat Chicken Salad Sandwiches

From Campbell’s Kitchen®
Prep: 10 minutes
Makes: 2 sandwiches

1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
2 tablespoons chopped celery
3 tablespoons low fat or fat free mayonnaise
1/4 teaspoon onion powder
4 slices Pepperidge Farm® Farmhouse™ Soft Oatmeal Bread
4 tomato slices
2 lettuce leaves

1. Stir the chicken, celery, mayonnaise and onion powder in a small bowl. Divide the chicken mixture between 2 bread slices. Top with the tomato, lettuce and remaining bread slices.

Best, and until next time, Kaitlin!

Just a reminder, in case anyone forgot, I’m fortunate enough to work with Swanson Chicken, which is why I love to share all these delicious recipes, great tips and money saving offers on Entertaining Escapades!