Wednesday, May 28, 2014

Open-Faced Chicken Salad Sandwiches

Typically I would make this recipe with a rotisserie chicken and serve it on a croissant, but this week chicken was ridiculously expensive and I could not find croissants, anywhere. So, I turned to the next best thing, canned chicken and Farmhouse Hearty White Bread by Pepperidge Farm.
Surprisingly, it was delicious and very inexpensive. 

For lunch the next day, I served the chicken salad as a full sandwich on toasted bread. Yum!

Ingredients (Serves 6)
2 (12.5 oz) cans chicken, drained well
2 celery stalks, diced
1 small red onion, diced
1 tablespoon dill
1/2 cup miracle whip or mayonnaise
1 tablespoon dijon mustard
salt to taste
pepper to taste
Romaine Lettuce
Croissant, or your favorite bread

In a large bowl combine the first 8 ingredients and mix well to combine. 
Lay a leaf of romaine lettuce onto a piece of bread and spoon the mixture on top.

No comments:

Post a Comment