CHICKEN SALAD SANDWICHES

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Chicken Salad Sandwiches image

The secret ingredients are pimiento-stuffed olives and toasted almonds. Judy Kisch-Keuten entered this recipe in a contest and won first place in Beatrice, Nebraska. If you've ever made chicken and got tired of eating it, this is a great way to use your leftovers. It's so tasty you won't notice you're eating chicken again. Recipe from Taste of Home America's Best Church Supper Recipes. Thank you Judy for your award winning recipe!

Provided by AmyZoe

Categories     Lunch/Snacks

Time 25m

Yield 12 sandwiches, 12 serving(s)

Number Of Ingredients 14

2 cups chicken, cooked and cubed
2 celery ribs, chopped
1/2 cup green pepper, chopped
1/2 cup mayonnaise
1/3 cup almonds, slivered and toasted
1/4 cup sweet pickle relish
1/4 cup pimento stuffed olive, sliced
2 tablespoons onions, chopped
2 teaspoons prepared mustard
3/4-1 1/4 teaspoon salt
1/4 teaspoon pepper
12 English muffins, split and toasted
12 lettuce leaves
12 tomatoes, slices (thinly sliced)

Steps:

  • In a bowl, combine the first 11 ingredients and mix well.
  • Top 12 muffin halves with lettuce leaves and spread with chicken salad.
  • Top with tomato slices and remaining muffin halves.

Nutrition Facts : Calories 226.3, Fat 6.6, SaturatedFat 1.1, Cholesterol 2.5, Sodium 539.4, Carbohydrate 36.3, Fiber 4.6, Sugar 7.4, Protein 7.6

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