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Chicken sandwich with chili mayo
Lunch
Servings
1
1
- Light mayo, 2 tbsp(s) (1.1oz)
- Red chili flakes, 1 dash(es)
- Chicken breast, cooked, 2.5 oz(s), shredded (2.5oz)
- Whole-wheat bread, 2 slice(s) (2.3oz)
- Arugula, 0.5 cup(s) (0.4oz)
- Tomato, 1 medium, whole, sliced (4.3oz)
- Cucumber, 0.5 medium, thinly sliced (3.5oz)
Method
Combine the mayo and chili flakes, if using, in a bowl. Add chicken and stir to combine.
Lay the two slices of bread onto a plate and top with the arugula, tomato, cucumber and chicken.
Food Groups
|
V
|
1.6 |
|
F
|
0 |
|
C
|
2.1 |
|
PD
|
1 |
|
Ft
|
1.6 |
|
S
|
0 |
Nutrition Facts
| Calories | 368 |
| Total Fat | 11.1 g |
| - Saturated Fat | 1.8 g |
| Cholesterol | 62.2 mg |
| Sodium | 504 mg |
| Total Carbohydrate | 39.2 g |
| - Dietary Fiber | 7.3 g |
| - Total Sugars | 9.2 g |
| -- Added Sugars | 0 g |
| Protein | 31.4 g |
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