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Open-Faced Chicken Salad Sandwiches Recipe

  • 6servings
  • 25minutes
  • 381calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups cubed cooked chicken breast

  2. 3 celery ribs, finely chopped

  3. 1 cup fat-free mayonnaise

  4. 1 small onion, finely chopped

  5. 1/2 cup dried cranberries

  6. 1/4 cup chopped pecans

  7. 2 tablespoons white wine vinegar

  8. 2 tablespoons Creole mustard

  9. 1 tablespoon lemon juice

  10. 1/4 teaspoon pepper

  11. 6 slices sourdough bread

  12. Butter-flavored cooking spray

  13. 3/4 cup sugar-free apricot preserves

  14. 6 slices Brie cheese (1/2 ounce each )

Instructions Jump to Ingredients ↑

  1. Open-Faced Chicken Salad Sandwiches Recipe photo by Taste of Home In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.

  2. Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 6 servings.

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