- 1/2 cup chopped leftover roasted chicken from Chopped Roasted Chicken Salad
- 4 bread slices
- 1/2 teaspoon oil
- 1/2 cup chopped tomato
- 1/4 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons chopped fresh basil
Reserve 1/2 cup chopped leftover roasted chicken from Chopped Roasted Chicken Salad; set aside.
Preheat indoor grill or panini press. Brush one side of each of four bread slices with 1/2 teaspoon oil. Set aside.
Combine leftover chicken, 1/2 cup chopped tomato, 1/4 cup shredded reduced-fat mozzarella cheese and 2 tablespoons chopped fresh basil in medium bowl; mix well.
Place two bread slices, oil side down, on grill or panini press. Top each with half of chicken mixture and another bread slice. Close grill and cook until brad is golden and cheese is melted.
Yield: 2 servings.
Serving size: 1 sandwich.
Nutrition Facts Per Serving:
Carbohydrates: 22 g, Protein: 27 g, Fat: 11 g, Saturated Fat: 11 g, Cholesterol: 39 mg, Sodium: 354 mg, Fiber: 8 g
Exchanges per serving: 1/2 Fat, 3 Meat, 1 1/2 Starch.
Copyright Diabetic Cooking.