Diabetic Living Australia - July-August 2018

RECIPE

ALISON ROBERTS, SHANNON LAVERY (DIETITIAN)

PHOTOGRAPHY

BRETT STEVENS

STYLING

MARIE-HELENE

CLAUZON

FOOD PREPARATION

PETA DENT

TOASTED CHICKEN,

SPINACH AND

MUSTARD SANDWICH

PREP TIME: 10 MINS

COOK TIME: 5 MINS

SERVES 2

(AS AN OCCASIONAL LIGHT MEAL)

4 slices Helga’s Lower Carb Soy

& Toasted Sesame bread

2 tsp 97% fat-free mayonnaise

1 tsp wholegrain mustard

1 cup baby spinach leaves

70g chargrilled skinless chicken

breast fillet, shredded (see

Cook’s Tip)

1 /2 small avocado, sliced

1 small red capsicum,

cut into thin strips

2 slices reduced-fat cheese

1 Place two slices of bread on

a clean board. Combine the

mayonnaise and mustard in a

small bowl. Spread over bread.

2 Top the bread with spinach

leaves, chicken, avocado,

capsicum and cheese.

3 Place the second pieces of

bread on top of the filling. Cook

in a sandwich press until bread is

golden brown. Cut in half to serve.

COOK’S TIP

For chicken, spray with cooking

spray and season. Cook on chargrill

preheated on medium for 3-4

minutes each side, or until cooked

through. Set aside to cool. ■

This month’s lunch club features chicken and salad with zing

Bright stuff

In association with Helga’s

HELGA’S TASTE

A source of fibre,

omega-3 and

protein, we used

Helga’s Lower Carb

Soy & Toasted

Sesame bread in

our sandwich.

Available at your

local supermarket.

NUTRITION INFO

PER SERVE 1710kJ,

protein 30g, total fat

18g (sat. fat 6g),

carbs 27g, fibre 8g,

sodium 519mg

• Carb exchanges 2


• GI estimate low

lunch club

diabetic living JULY/AUGUST 2018 73

How our

food works

for you

see page 90