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Publisher Photo
This is one of the best recipes I've found for using leftover chicken. The sandwiches are easy to prepare and make a nice brown-bag treat for our teenagers' lunches.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup finely chopped cooked chicken
  • 1/2 cup chopped celery
  • 1/4 cup mayonnaise
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 6 slices sandwich bread
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

In a medium bowl, combine the first eight ingredients. Spread on three slices of bread; sprinkle with bacon. Top with remaining bread. Yield: 3 servings.
Originally published as Chickenwiches in Country Chicken Cookbook 1995, p27

  • 1 cup finely chopped cooked chicken
  • 1/2 cup chopped celery
  • 1/4 cup mayonnaise
  • 2 tablespoons sliced pimiento-stuffed olives
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • Dash pepper
  • 6 slices sandwich bread
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. In a medium bowl, combine the first eight ingredients. Spread on three slices of bread; sprinkle with bacon. Top with remaining bread. Yield: 3 servings.
Originally published as Chickenwiches in Country Chicken Cookbook 1995, p27

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