Chicken and pecan sandwiches
Indulge in a savory delight with our Chicken and Pecan Sandwiches! Featuring tender chicken breasts, crunchy celery, toasted pecans, and creamy mayonnaise, all nestled between wholesome whole-wheat bread and fresh lettuce. Perfect for a nutritious and satisfying meal.
- 23 Apr 2024
- Cook time 5 min
- Prep time 35 min
- 8 Servings
- 6 Ingredients
Chicken and pecan sandwiches are a delightful and nutritious option for a meal or snack. Combining tender chicken breasts, crunchy celery, and rich pecans, this recipe delivers a satisfying blend of textures and flavors. Paired with whole-wheat bread and fresh lettuce, these sandwiches are both hearty and healthy.
Ingredients:
Instructions:
- Begin by cooking the chicken breasts. You can either boil, grill, or bake them. To boil, place the chicken breasts in a pot of boiling water and cook for 15-20 minutes or until they're no longer pink inside. If grilling or baking, cook at medium-high heat until fully cooked (internal temperature should reach 165°F or 74°C).
- Once cooked, allow the chicken breasts to cool. After cooling, shred the chicken into small bite-sized pieces using two forks or by hand.
- Wash the celery stalk thoroughly and chop it into fine pieces.
- Roughly chop the pecans to your desired size.
- In a large mixing bowl, combine the shredded chicken, chopped celery, and chopped pecans.
- Add the mayonnaise to the bowl and mix all the ingredients together until well combined. Season with salt and pepper to taste if desired.
- Take the whole-wheat bread slices and lay them on a flat surface.
- Evenly distribute the chicken and pecan mixture onto two of the bread slices.
- Arrange the fresh lettuce leaves on top of the chicken mixture.
- Place the remaining two slices of bread on top to complete the sandwiches.
- Cut each sandwich in half diagonally if you prefer, to make it easier to eat.
- Serve the chicken and pecan sandwiches immediately. They pair well with a side of fresh fruits, a small salad, or some crunchy vegetables.
Tips:
- Cooking Chicken: To ensure the chicken breasts are cooked perfectly, season them lightly with salt and pepper before cooking. You can grill, bake, or poach the chicken breasts until they are fully cooked and no longer pink in the center. Let the chicken cool before shredding or dicing it for the sandwiches.
- Toasting Bread: For added flavor and texture, consider toasting the whole-wheat bread slices lightly before assembling the sandwiches. This will give a nice crunch and enhance the overall eating experience.
- Chopping Pecans: For a finer texture, chop the pecans into small pieces. This will help distribute their flavor more evenly throughout the sandwich. You can also lightly toast the pecans in a dry skillet for extra nuttiness.
- Mayonnaise Alternatives: If you are looking for a lighter alternative to mayonnaise, you can use Greek yogurt or a combination of half mayonnaise and half Greek yogurt. This will reduce the fat content and add a bit of tanginess to the mix.
- Lettuce Choices: Feel free to experiment with different types of lettuce or greens. Romaine, arugula, or even spinach can add different flavors and textures to your sandwich.
- Assembly: To prevent the sandwich from becoming soggy, layer the lettuce on the bread first, then add the chicken mixture on top. This provides a barrier that keeps the bread from absorbing too much moisture from the filling.
With the rich flavors of chicken and pecans balanced by the freshness of lettuce and the crunchiness of celery, these sandwiches are sure to become a favorite. They are perfect for a quick lunch, a picnic, or even a light dinner. Enjoy the taste and nutritional benefits of this delicious recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 2.02g | 5% |
| Sugar 1.33g | 1% |
| Fat | |
| Fat 9g | 10% |
| Saturated 1.12g | 4% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 80ug | 8% |
| Choline 36mg | 6% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 3.79mg | 24% |
| Vitamin B6 0.32mg | 19% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 2.28mg | 3% |
| Vitamin E 0.62mg | 4% |
| Vitamin K 36ug | 29% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.88mg | 8% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 240mg | 7% |
| Selenium, Se 12ug | 21% |
| Sodium, Na 190mg | 12% |
| Zinc, Zn 0.79mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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