4 boneless skinless chicken breast halves, abt 6 oz ea
98% fat-free chicken broth, to cover
1/4 cup nonfat mayonnaise
1/4 cup nonfat sour cream
2 tsp grated orange zest
3 Tbs fresh orange juice
1 medium Granny Smith apple, peeled, cored,
and diced
2 celery ribs, cut 1/4" dice
12 slices artisan-style whole wheat bread, sliced thin
6 Boston lettuce leaves


Place the chicken breasts in a pan and cover with broth. Bring to a simmer and cook until done, about 8 to 10 minutes. Allow to cool in the broth, then cut into small dice.
In a small bowl mix together the mayonnaise, sour cream, orange zest, and juice. Add the dressing to the chicken. Stir in the apple and celery.
Place a leaf of lettuce on each of 6 slices of bread. Top with chicken salad and top with a second piece of bread. Refrigerate wrapped in plastic wrap, until ready to serve. Cut each sandwich in half.
This recipe yields 6 servings.
Exchanges Per Serving: 3 Very Lean Protein, 2 Carbohydrate (Bread/Starch).
Nutrition Facts: 286 calories (11% calories from fat), 34 g protein, 4 g total fat (0.4 g saturated fat), 30 g carbohydrate, 2 g dietary fiber, 67 mg cholesterol, 479 mg sodium.