Crisp cukes give a refreshing twist to the traditional in this recipe from Anna Mowan of Spencerville, Indiana. "I like to set out the filling with a tray of assorted breads and pita pockets to let family or friends fix their own sandwiches," she suggests.
- 2 cups diced cooked chicken
- 1 celery rib, diced
- 2 hard-cooked eggs, chopped
- 1 small cucumber, diced
- 1/3 cup Miracle Whip
- 1/4 teaspoon salt
- 1/8 teaspoon ground mustard
- 1/8 teaspoon white pepper
- Bread or pita bread
- In a bowl, combine the first eight ingredients. Serve on bread or in pita bread.
Originally published as Chicken Salad Sandwiches in Taste of Home June/July 1994, p17
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