Canned Chicken Breast (For A Variety Of Uses)

• canned chicken breast salad sandwich
• 1 (356 g) can chicken, in broth, breast 1% fat
• 4 tablespoons fat-free mayonnaise, no fat type
• 1 tablespoon mustard, we like Dijon type
• 3 tablespoons dried cranberries
• 1/4 teaspoon pepper
• 3 tablespoons margarine, we like becel
• 6 slices whole wheat bread
• 12 lettuce leaves
• fresh pineapple slice (optional)

1. Canned chicken breast salad sandwich.
2. Drain the chicken broth into a small freezer container and freeze for future use.
3. Place the drained chicken in a small bowl; break up the pieces.
4. Add to the chicken the mayonnaise, mustard, cranberries, pepper; mix well.
5. Spread half a tablespoon of becel on each slice of bread.
6. Spread one third of the chicken mix on 3 of the bread slices; place 3 lettuce leaves on top of the chicken mix; top each with the other three slices of bread. Slice each sandwich diagonally and diagonally again if you wish.
7. Serve with slices of fresh pineapple.
8. Variations.
9. Serve on crackers as an appetizer.
10. Serve the chicken in a salad of greens.
11. Use the chicken in any recipe calling for cooked chicken.
12. Use the whole can broth and chicken, put in a pot, add veggies and noodles for a great quick soup for lunch.

chicken breast salad sandwich, chicken, mayonnaise, mustard, cranberries, pepper, margarine, whole wheat bread, pineapple

Taken from www.food.com/recipe/canned-chicken-breast-for-a-variety-of-uses-238491 (may not work)