Chicken Salad Sandwich Recipe


1 cup TVP cubes
1 cup hot chicken broth or 1 cup boiling water and 1 cube chicken bouillon added to it
1 medium dill pickles chopped fine (about 3 tablespoons)
1/2 cup finely chopped onion (yellow, red or green)
1/2 cup finely chopped celery
2 hard cooked eggs, chopped
1/3 cup light mayonnaise
salt and pepper to taste
8 slices whole wheat bread
8 slices tomato
8 lettuce leaves, washed and drained


1.Mix TVP and chicken stock in a small bowl and let stand for 5 minutes.
2.Refrigerate until cold.
3.Add pickles, onions, celery, eggs, mayonnaise and seasoning.
4.Divide mixture between 4 sandwiches. Serve with lettuce leaves and tomato slices.
5.Refrigerated leftovers within 2-3 hours.