Description
This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.
Ingredients
- 1 cup mayonnaise
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon celery salt
- 4 cups chopped leftover grilled chicken
- 2 celery stalks, sliced
- ½ cup sweetened dried cranberries
- ⅔ cup salted cashews
- 8 slices bread, toasted
- 4 tablespoons mayonnaise
- 4 large red leaf lettuce leaves
- 1 ripe tomato, sliced
Instructions
- Whisk together 1 cup of mayonnaise
- pepper
- garlic powder
- and celery salt until combined. Combine the chicken
- celery
- cranberries
- and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Prep Time: 15 mins
Total Time: 15 mins
Servings: 4