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
- ½ 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
Step 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.
Step 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 1078 | |
% Daily Value * | |
Total Fat77g | 99% |
Saturated Fat14g | 68% |
Cholesterol131mg | 44% |
Sodium1048mg | 46% |
Total Carbohydrate50g | 18% |
Dietary Fiber4g | 13% |
Total Sugars17g | |
Protein47g | |
Vitamin C6mg | 30% |
Calcium132mg | 10% |
Iron5mg | 28% |
Potassium627mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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