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Recipe by: lisabeta
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See below ingredients and instructions of the recipe
1 1/2 c Chicken, cooked
-- (finely chopped)
1/2 c Carrot, shredded
1/2 c Celery, shredded
4 ts Onion, grated
1/4 c Salad dressing (mayonnaise)
Thoroughly mix all ingredients. Chill. Use about 1/4 cup filing per
sandwich.
Calories per serving: About 100 for filling, 235 for a sandwich made
with 2 slices of bread.
VARIATION: Tuna-Vegetable Sandwich Filling -- Use a 9-1/2-ounce can
of tuna in place of the chicken. About 125 calories per serving for
filling; 260 for a sandwich made with 2 slices of bread.
NOTE: Filling can be made the day before using. Store tightly
covered in the refrigerator. Stir lightly before making sandwiches.
Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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