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This delicious sandwich filling is quick to make and lower in cholesterol and calories than many meat sandwiches. It's economical as well. You can also use it to stuff hollowed-out tomatoes or glop it on lettuce leaf cups for plain chicken salad.

Chicken Salad Sandwiches

2 cups leftover lean chicken    (Note #1)
1/4 small or medium onion
2 large stalks of celery, with a few leaves
1/4 medium red bell pepper
1 small carrot, finely shredded
1 clove finely minced garlic (optional)
3 tablespoons sweet pickle relish
3/4 cups reduced-fat or fat-free mayonnaise
whole wheat or rye bread

Chop onion, celery and red pepper in a food processor.   Add chicken and process again briefly. 

Scrape into a bowl.  Add mayonnaise, garlic and pickle relish.  Stir to combine. 

Spread a slice of bread (Note #2) with a thin coat of mayonnaise on one side.  Spread another slice thickly with chicken salad.  Top with lettuce, thinly sliced tomato and the mayonnaised bread.  Enjoy!

Don't pack in lunches or take to a picnic unless it can be kept well chilled!  This filling would spoil rapidly if kept in a warm place (but you knew that, right?).

* Note #1 If you don't have any leftover chicken, simmer a chicken breast in a little chicken broth or white wine until cooked through.  Cool and shred.

* Note #2:  Children, invalids, the elderly and picky eaters will often consume bread better, especially whole grain, if you trim off the crusts. Humor them.  Cut into diagonal quarters.   The trimmed-off crusts won't go to waste; dry them for bread crumbs.


The Sneaky Kitchen
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