Chicken Salad Melts Recipe

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Ruth Peterson from Jenison, Michigan uses up leftover chicken to create a creamy spread from open-faced sandwiches. "They're delicious, satisfying and inexpensive," she notes. "You can tuck the filling into buns instead, wrap them in foil and heat them in the oven for a few minutes."
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 1-1/2 cups finely chopped cooked chicken
  • 1/2 cup mayonnaise
  • 4 ounces process cheese (Velveeta), cubed
  • 2 tablespoons each chopped green pepper, onion and ripe olives
  • 2 tablespoons sweet pickle relish
  • 4 sandwich rolls

Nutritional Facts

1 each: 620 calories, 38g fat (11g saturated fat), 75mg cholesterol, 977mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 28g protein.


  1. In a bowl, combine the chicken, mayonnaise, cheese, green pepper, onion, olives and relish. Split rolls in half; place cut side up on a greased baking sheet. Spoon about 1/4 cup chicken salad on each roll half. Broil 4 in. from the heat for 5-6 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Chicken Salad Melts in Quick Cooking January/February 2005, p7

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katlaydee3 User ID: 3741999 114959
Reviewed Jan. 16, 2013

"These were really good. My mother has made a similar recipe except with tuna for many years. That recipe has a slice of American cheese on top rather than the cubed Velveeta. I think I may try this like that next time."

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