Chicken Waldorf Salad Sandwiches
(Makes 6 servings)

98% fat-free chicken broth to cover the chicken
1 6ounce (180g) boneless, skinless chicken breast
¼ cup (60ml) non-fat mayonnaise
¼ cup (60ml) non-fat, sour cream
2 teaspoons (45ml) fresh orange juice
2 ribs celery, cut to 1/4 inch cubes
1 medium Granny Smith apple, peeled, cored and diced
12 slices artisan-style whole wheat bread, sliced thin
6 lettuce leaves.

Method:   Cover chicken breasts with broth and bring to a simmer, cook until ready, around 10 minutes.  Let them cool in the broth and then cut into small cubes.   Mix sour cream, orange zest, mayonnaise and juice.  Add this dressing to the chicken and stir in apple and celery.   Put a lettuce leaf on all 6 slices of bread and top with chicken salad mix and then a second piece of bread.  Refrigerate, wrapped in plastic film until you want to eat them.  Cut each sandwich in half or quarters, as you like.