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Chicken Salad Sandwiches

SUBMITTED BY: Judy Kisch-Keuten

"'I entered this recipe in a contest that our local newspaper holds each year, and it won first place in the salad division,' reports Judy Kisch-Keuten of Beatrice, Nebraska. Toasted almonds and a celery add crunch to the flavorful sandwich filling that's tasty served on English muffins."
PREP TIME  15 Min
READY IN  15 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups cubed, cooked chicken
  • 2 celery ribs, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup mayonnaise
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweet pickle relish
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 tablespoons chopped onion
  • 2 teaspoons prepared mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 English muffins, split and toasted
  • 12 lettuce leaves
  • 12 thin slices tomato

DIRECTIONS

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

Nutritional Analysis: One serving (prepared with fat-free mayonnaise and 3/4 teaspoon salt) equals 213 calories, 4 g fat (1 g saturated fat), 21 mg cholesterol, 635 mg sodium, 31 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2007 by Rhonda
I don't like chicken salad sandwiches but my fiance was hungry for it, so I gave this recipe a try (being the good little woman I am). This was very, very good and very addicting. I put my chicken salad on croissonts. Delicious.

6 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2007 by LilMork
at 8 months pregnant, i was craving chicken salad... unfortunately, i found this recipe to be on the salty side. i wish i'd added 1/4 teaspoon of salt at a time to better determine how much was necessary. i tried adding additional pickle relish, but really couldn't save it. if you can get past the saltiness, the crunch of the almonds and celery is really good.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by Jamie A.
Yum! I made these for a camping trip. I just threw all the ingredients (minus the muffin, lettuce and tomato) into a ziplock and placed in the fridge until we were going to eat it! Very, very good! Didn't use the olives.

2 users found this review helpful


MORE MEMBER REVIEWS
 
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