STYLE
02/10/2012 05:21 EST | Updated 04/11/2012 05:12 EDT

Chicken salad sandwich with Tex-Mex twist welcome lunch for winter snow bunnies

Hungry skiers or ice skaters will welcome this hearty sandwich during a break in activity in the cold outdoors. Serve with a cup of steaming hot soup for a complete meal.

Tex-Mex Chicken Sandwich

1/2 pkg fully cooked chicken strips (375 ml/1 1/2 cups)

125 ml (1/2 cup) black beans

50 ml (1/4 cup) thawed frozen corn

50 ml (1/4 cup) shredded medium cheddar cheese

1 green onion, chopped

30 ml (2 tbsp) each salsa and sour cream

8 slices whole-grain bread

1 avocado, pitted and sliced

1 large tomato, sliced

250 ml (1 cup) baby spinach leaves

In a bowl, toss chicken with black beans, corn, cheddar cheese, green onion, salsa and sour cream until well combined.

Divide salad mixture equally among four slices of bread. Top each with half the avocado, tomato and spinach leaves. Cap with remaining bread slices. Serve immediately.

Makes 4 servings.

Nutritional information per serving: 445 calories; 15 g fat (4 g saturated fat); 27 g protein; 53 g carbohydrate; 11 g fibre; 11 mg cholesterol; 659 mg sodium.

Source: Maple Leaf Foods, Dempster's Bread.