Send the parts of this
sandwich to school with your child so he or she can assemble
the butterfly to the amazement of the other kids at the lunch
table.
Butterfly
Sandwiches
- 1/2 pound boneless skinless
chicken breasts
- 1 green onion, chopped
- 2 tablespoons shredded
carrot
- 2 tablespoons shredded
cheddar cheese
- 41/2 teaspoons ranch salad
dressing mix
- 1/3 cup reduced-fat mayonnaise
- 8 slices white bread
- 8 fresh baby carrots
- 16 fresh chives (about
2 to 4 inches long)
- 16 carrot strips (about
1 1/2 inches long)
- Slic Place chicken in
a large skillet; add enough water to cover. Bring to a boil.
Reduce heat; cover and simmer for 12-14 minutes or until chicken
is tender and juices run clear. Drain and cool.
- Place chicken in a large
skillet; add enough water to cover. Bring to a boil. Reduce heat;
cover and simmer for 12-14 minutes or until chicken is tender
and juices run clear. Drain and cool.
- Shred chicken; place in
a bowl. Add onions, carrot and cheese. Combine the salad dressing
mix and mayonnaise; add to the chicken mixture.
- Spread over half of the
bread slices; top with remaining bread. Diagonally cut each sandwich
in quarters, creating four triangles. To form wings, arrange
two triangles with points toward each other and crust facing
out. For each butterfly body, place one baby carrot between triangles;
insert two chives into filling for antennae. Place one carrot
strip in the center of each triangle. Place olive slices on wings.
Makes 4 servings.
Tip: If you prefer, these
sandwiches could be assembled using your favorite tuna salad
instead of the chicken salad in this recipe.
Nutrition Facts: 1 sandwich
equals 303 calories, 11 g fat (2 g saturated fat), 42 mg cholesterol,
1,276 mg sodium, 35 g carbohydrate, 2 g fiber, 16 g protein.
Recipe and photograph provided
courtesy of Taste of Home through ECES,
Inc., Electronic Color Editorial Services.
