Q. I saw that you lightened up a recipe at Panera (the sandwich/bakery chain) in a past column and wondered if you could please lighten the Napa Almond Chicken Salad Sandwich there?

A. This is a new sandwich for Panera and the description on the menu was my guide to developing this homemade rendition. I started with a roast chicken from the supermarket, removed the skin and shredded the meat, then tossed it with grapes, celery and almonds. I made the honey mustard dressing with light mayonnaise, honey, black pepper and Dijon mustard. If you want to make an even lighter dressing, blend half the amount of light mayonnaise with some fat-free sour cream.

To add a couple servings of higher fiber and nutrient-rich whole grains, serve the chicken salad on 2 slices of 100 percent whole grain bread or in a whole wheat pita pocket. You can even make a wrap sandwich using a whole wheat tortilla.

With the homemade version, you increase the fiber and protein while lowering the calories, sodium, fat and saturated fat.

The original sandwich contains 680 calories, 26 grams fat, 4.5 grams saturated fat, 5 grams fiber, 29 grams protein and 1330 mg sodium (26 percent fewer calories and 46 percent less fat and saturated fat).

HOMEMADE NAPA ALMOND CHICKEN SALAD SANDWICH

• 3 cups shredded roasted or rotisserie chicken, without skin

• 1 cup red grapes cut in half

• 2/3 cup finely chopped celery

• 1/3 cup sliced almonds, honey roasted or plain roasted

Dressing:

• 1/2 cup lowfat or light mayonnaise

• 2 tablespoons honey

• 2 tablespoons Dijon mustard

• 1/4 teaspoon black pepper

Garnish (optional):

• 8 leaves romaine lettuce

• 8 slices of tomato

• Whole wheat bread or baguette, whole wheat pitas or whole wheat croissants

In medium bowl, combine shredded chicken, grapes, celery and almonds.

In small bowl, combine dressing ingredients (light mayonnaise, honey, mustard and pepper) with whisk or spoon until smooth and blended. Drizzle dressing over the chicken and grape mixture and stir to blend.

Spoon chicken mixture onto bread of choice to make at least 4 sandwiches, garnish with lettuce and tomato if desired and serve.

Makes 4 sandwiches.

• Per serving (if 4 per recipe): 500 calories, 42 g protein, 51 g carbohydrate, 14 g fat, 2.6 g saturated fat, 6 g monounsaturated fat, 5 g polyunsaturated fat, 96 mg cholesterol, 7 g fiber, 764 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids = .4 gram, Omega-6 fatty acids = 4.5 grams. Weight Watchers POINTS = 10