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!

Lunch Time! Chicken Salad with a Twist

As many household budgets have gotten a bit tight over the past few years, it’s very common and financially-savvy for people to bring lunch to work.  Spending money at take-out counters and restaurants can not only hurt your wallet, but also your waistline as well.  Taking your lunch to work can be simple, delicious and good for you.

Campbell’s Kitchen® has several great tips and ideas on how to make “Desktop Dining” easy and economical.  I am always looking for new and delicious recipes to prepare for lunch and I recently came across this delicious Chicken Salad Sandwich with a yummy twist.  The crunchy almonds, fresh jicama and tarragon all add a lovely layer of flavor to a classic chicken salad sandwich.  What is your favorite twist on a traditional chicken salad?

Miami Chicken Salad Sandwiches

From Campbell’s Kitchen

Prep: 15 minutes

Serves: 2

Ingredients:

2 tablespoons light mayonnaise

2 tablespoons reduced-fat sour cream

1 teaspoon dried tarragon leaves, crushed

1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

1/4 cup slivered almonds, toasted

1/4 cup chopped jicama or celery

4 slices Pepperidge Farm® Whole Grain Soft Honey Oat Bread, toasted

1 mango, pitted, peeled and sliced

2 green leaf lettuce leaves

Directions:

1.     Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in the chicken, almonds and jicama.

2.     Divide the chicken mixture evenly between 2 bread slices. Top with the mango, lettuce and remaining bread slices.

Best and until next time, Kaitlin.