Easy Chicken & Mango Pumpernickel Sandwich Recipe - The Californian

INGREDIENTS

3 tablespoons reduced-fat cream cheese, softened 1 tablespoon chutney 4 slices pumpernickel bread 4 lettuce leaves 3/4 pound thinly sliced deli chicken breast 1‑1/3 cups alfalfa sprouts 1 medium mango, peeled and sliced 1 pear, cored and sliced 4 strawberries

PREPARATION:

1. Combine cream cheese and chutney in small bowl; spread about 1 tablespoon on each bread slice. Place 1 lettuce leaf over cream cheese mixture. Divide chicken evenly into 4 servings; place over lettuce. Arrange alfalfa sprouts over chicken; arrange mango and pear slices over sprouts. Garnish each open-faced sandwich with a strawberry.

This recipe appears in: Sandwiches NUTRITIONAL INFORMATION: Serving Size: 1 open-faced sandwich Sodium 304 mg Protein 30 g Fiber 6 g Carbohydrate 36 g Cholesterol 72 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 17 % Calories 318 DIETARY EXCHANGE: Meat 3 Fruit 1-1/2 Starch 1