Southwestern Chicken Salad Sandwiches
|Nonfat cream cheese||4 Ounce, softened|
|Non fat sour cream||1⁄3 Cup (5.33 tbs)|
|No salt added mild salsa||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Shredded cooked chicken||1 1⁄2 Cup (24 tbs)|
|Finely chopped sweet red pepper||1⁄3 Cup (5.33 tbs)|
|Minced green onions||1⁄3 Cup (5.33 tbs)|
|Low calorie whole wheat bread slices||8 , toasted (3/4 Ounce Each)|
|Fresh spinach leaves||16 Medium|
|Alfalfa sprouts||1 Cup (16 tbs)|
Combine first 6 ingredients in a small bowl.
Stir in chicken, sweet red pepper, and green onions.
Spread mixture evenly over 4 slices of bread; top evenly with spinach leaves.
Place alfalfa sprouts evenly over spinach; top with remaining 4 bread slices.