Add leeks to your chicken salad sandwich
(NC)—Canadian leeks are plentiful from the spring through to fall, however many people are unfamiliar with how to include these hardy, nutritious legumes in their healthy meal plans. Leeks only need some gentle grilling to bring out their sweet, complex flavour and when paired with wilted spinach, as they are in this flavourful Spinach and Leek Chicken Salad Sandwich recipe, you're sure to get all of the vitamins and nutrients associated with these two vegetables in one scrumptious meal.
Spinach is a valuable source of iron, which is an essential nutrient for helping to move oxygen throughout the body and for reducing fatigue, but in this sandwich, the two slices of bread actually give you the same amount of iron as the spinach.
Spinach and Leek Chicken Salad Sandwich
Prep Time: 15 minutes
Total Time: 15 minutes
1 tbsp (15 mL) butter
1 leek, thinly sliced
5 cups (750 mL) fresh spinach, divided
Salt and pepper
½ cup (125 mL) crumbled feta cheese
3 Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts, cooked and coarsely chopped
8 slices Dempster's WholeGrains Ancient Grains Bread, toasted
HEAT butter over medium-low heat in a fry pan. Add leek and cook 3-4 minutes or until soft. Add 3 cups (375 mL) spinach and cook 2-3 minutes or until completely wilted. Season with salt, pepper and nutmeg. Remove from heat to cool.
CHOP spinach and leek mixture roughly. Stir in crumbled feta cheese and chopped chicken.
BRUSH one side of each slice of toasted bread lightly with olive oil. Top olive oil side of 4 slices of bread with chicken mixture, remaining fresh spinach and bread slices. Cut each sandwich in half and serve.
More recipes can be found online at NaturallyDempsters.ca.
Word count: 320
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