This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Chicken Salad Sandwich

By: Sara Lee Soft & Smooth™

"Cilantro, pineapple, and fajita seasoning give fresh flavor to the traditional chicken salad. Serve on slices of whole wheat bread with lettuce and cucumbers."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 skinless, boneless chicken breast halves
3 eggs
1 red apple, diced
3 green onions, chopped
1/2 cup sweet pickle relish
1/2 cup low-fat mayonnaise
3 stalks celery, thinly sliced
1 (8 ounce) can pineapple chunks, juice reserved
1/4 cup chopped fresh cilantro
1/2 cup chopped pecans
1/2 teaspoon dry fajita seasoning
1 medium cucumber, thinly sliced
1 head green leaf lettuce, rinsed
24 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
Meanwhile, bring a pot of water to a boil. Add chicken and cook until no longer pink inside, approximately 20 minutes. Drain, cool and chop.
In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning.
Divide chicken salad equally onto 12 slices of bread. Top with sliced cucumber, and remaining bread slices.

Footnotes

The original recipe, Chicken Salad II, was submitted by Ron, and contains 452 calories, 14.4 g fat, 109 mg cholesterol, 745 mg sodium, 57.4 g carbohydrates, 12.2 g fiber, and 24.5 g protein.
Click here for More Sara Lee Recipes.