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Toasted Chicken Salad Sandwiches
I love chicken salad sandwiches. In this recipe, I use a rotisserie chicken from the supermarket and toss it with avocado oil mayonnaise, capers and dill relish; then I layer it on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. —David Ross, Spokane Valley, Washington
Ingredients
- 4 cups cubed rotisserie chicken
- 3/4 cup chopped celery
- 1/2 cup chopped green onions
- 1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise
- 2 tablespoons capers, drained and chopped
- 2 tablespoons caper juice
- 2 tablespoons dill pickle relish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 20 slices French bread (1/2 inch thick)
- 3 tablespoons butter, softened
- 10 Bibb or Boston lettuce leaves
- 1 cup thinly sliced radishes
Directions
- 1. Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers, juice, relish, salt and pepper.
- 2. Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches over medium heat until golden brown. To assemble sandwiches, place 10 slices bread with toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
Nutrition Facts
1 sandwich: 249 calories, 12g fat (4g saturated fat), 63mg cholesterol, 507mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 19g protein.
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