Grilled Chicken Salad Sandwich
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Description
This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.
Ingredients
- 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
- ½ cup sweetened dried cranberries
- ⅔ cup salted cashews
- 8 slices bread, toasted
- 4 tablespoons mayonnaise
- 4 large red leaf lettuce leaves
- 1 ripe tomato, sliced
Directions
- 1. Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- 2. Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Nutrition Facts
serving: 4 sandwiches
calories: 1077.7 kcal
carbohydrates: 50 g
protein: 46.9 g
saturated fat: 13.6 g
cholesterol: 131.1 mg
sodium: 1048.2 mg
fiber: 3.7 g
sugar: 17.1 g
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