Open-Faced Chicken Salad Sandwiches
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
These uniquely flavored chicken sandwiches, with their sweet-tangy-tart combo of ingredients, are absolutely delectable. “Enjoy this recipe as it is or, even better, use a panini press and fix it as a normal sandwich—it works fabulously.” —Christina Falco Covington, Louisiana
Ingredients
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3 cups cubed cooked chicken breast
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3 celery ribs, finely chopped
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1 cup fat-free mayonnaise
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1 small onion, finely chopped
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1/2 cup dried cranberries
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1/4 cup chopped pecans
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2 tablespoons white wine vinegar
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2 tablespoons Creole mustard
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1 tablespoon lemon juice
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1/4 teaspoon pepper
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6 slices sourdough bread
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Butter-flavored cooking spray
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3/4 cup sugar-free apricot preserves
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6 slices Brie cheese (1/2 ounce each)
Directions
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1.
In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.
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2.
Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts
1 each: 381 calories, 12g fat (4g saturated fat), 72mg cholesterol, 780mg sodium, 46g carbohydrate (12g sugars, 3g fiber), 28g protein.
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