Grilled Chicken Salad Sandwich recipe

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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

Nutrition Info

1077.7 calories
carbohydrate: 50 g
cholesterol: 131.1 mg
fat: 77.4 g
fiber: 3.7 g
protein: 46.9 g
saturatedFat: 13.6 g
servingSize: -
sodium: 1048.2 mg
sugar: 17.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 sandwiches

Recipe Note

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.

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