Grilled Chicken Salad Sandwich
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.
Servings per recipe: 4
Calories per serving: 1078
Preparation time: 15m
Total cooking time: 15m
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.
Nutrion facts:
| Total Fat | 77.4g | 119% |
| Saturated Fat | 14.0g | |
| Cholesterol | 131mg | 44% |
| Sodium | 1048mg | 42% |
| Potassium | 627mg | 18% |
| Total Carbohydrates | 50g | 16% |
| Dietary Fiber | 3.7g | 15% |
| Protein | 46.9g | 94% |
| Sugars | 17g | |
| Vitamin A | 1426IU | |
| Vitamin C | 6mg | |
| Calcium | 132mg | |
| Iron | 5mg | |
| Thiamin | 0mg | |
| Niacin | 23mg | |
| Vitamin B6 | 1mg | |
| Magnesium | 112mg | |
| Folate | 101mcg |
