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Chicken Salad Panini

 Chicken Salad Panini
Grilled indoors, this delightful sandwich can be enjoyed any time of year. “The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch,” notes Lisa Huff of Birmingham, Alabama.
2 ServingsPrep/Total Time: 25 min.


  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons honey
  • 3/4 teaspoon snipped fresh dill
  • 3/4 teaspoon Dijon mustard
  • Dash salt
  • Dash pepper
  • 1 cup cubed cooked chicken breast
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup chopped peeled apple
  • 1/4 cup chopped pecans, toasted
  • 6 slices white bread
  • 4 teaspoons butter, softened


  • In a small bowl, combine the first six ingredients. In another bowl,
  • combine the chicken, cheese, apple and pecans; add dressing and toss
  • to coat.
  • Spread half of the chicken salad on two slices of bread. Top each
  • with another slice of bread, remaining chicken salad and remaining
  • bread. Spread butter on both sides of sandwiches.
  • Cook on a panini maker or indoor grill until bread is toasted and
  • cheese is melted. Yield: 2 servings.
Nutritional Facts: 1 sandwich (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 730 calories,

2 of 2

Chicken Salad Panini (continued)

Nutritional Facts: 42 g fat (14 g saturated fat), 116 mg cholesterol, 1,155 mg sodium, 52 g carbohydrate, 4 g fiber, 39 g protein.