| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Sandwiches | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chicken, cooked |
| finely chopped | ||
| 1/2 | c | Carrot, shredded |
| 1/2 | c | Celery, shredded |
| 4 | t | Onion, grated |
| 1/4 | c | Salad dressing, mayonnaise |
INSTRUCTIONS
Thoroughly mix all ingredients. Chill. Use about 1/4 cup filing per sandwich. Calories per serving: About 100 for filling, 235 for a sandwich made with 2 slices of bread. VARIATION: Tuna-Vegetable Sandwich Filling -- Use a 9-1/2-ounce can of tuna in place of the chicken. About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread. NOTE: Filling can be made the day before using. Store tightly covered in the refrigerator. Stir lightly before making sandwiches. Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 54
Calories From Fat: 33
Total Fat: 3.7g
Cholesterol: 2.5mg
Sodium: 267.6mg
Potassium: 111.1mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 1.5g
Protein: 1.5g