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Grilled Chicken Salad Sandwich Recipe

Recipe by: Erin Noel

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In15 m
  • 1Whisk 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.
  • 2Spread 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.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 4 servings
  • 1078 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    1078
    54%
  • Fat:
    77.4
    119%
  • Carbs:
    50
    16%
  • Protein:
    46.9
    94%
  • Cholesterol:
    131
    44%

Based on a 2,000 calorie diet

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