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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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 each: 730 calories, 42g fat (14g saturated fat), 116mg cholesterol, 1155mg sodium, 52g carbohydrate (14g sugars, 4g fiber), 39g protein.

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