Grilled Chicken Salad Sandwich |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
1/8 teaspoon ground black pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon celery salt |
4 cups chopped leftover grilled chicken |
2 celery stalks, sliced |
1/2 cup sweetened dried cranberries |
2/3 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.
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