This chicken salad sandwich is a great way to use leftover grilled breasts from dinner the night before. I like it on wheat, and my husband likes it on sourdough.
Prep Time::15 mins
Total Time::15 mins
Servings::4
Yield::4 sandwiches
Ingredients
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1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 celery stalks, sliced
⅔ cup salted cashews
½ cup sweetened dried cranberries
4 tablespoons mayonnaise
8 slices bread, toasted
4 large red leaf lettuce leaves
1 ripe tomato, sliced
Directions
Whisk together 1 cup mayonnaise, pepper, garlic powder, and celery salt in a small bowl until combined.
Combine chicken, celery, cashews, and cranberries in a large bowl. Pour mayonnaise mixture over chicken mixture; stir until evenly combined.
Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.