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Chicken Salad Club Sandwiches

Photo: Charles Schiller; Styling: Stephana Bottom
Prep time 30 mins
Yield Serves 8


  • 1 fully cooked rotisserie chicken (about 3 lb.)
  • 2 tablespoons lemon juice
  • 1 cup reduced-fat mayonnaise
  • Salt and pepper
  • 24 slices sandwich bread, toasted
  • 16 length-cut dill pickle slices, drained and patted dry
  • 8 large green-leaf lettuce leaves (from 1 large head)
  • 16 thin tomato slices (from 2 large tomatoes)

Nutrition Information

  • calories 492
  • fat 18 g
  • satfat 3 g
  • protein 42 g
  • carbohydrate 40 g
  • fiber 2 g
  • cholesterol 107 mg
  • sodium 994 mg

How to Make It

  1. Remove meat from chicken and cut into large chunks. Mix chicken with lemon juice and 1/4 cup mayonnaise in a large bowl. Season with salt and pepper.

  2. Making 1 sandwich at a time, spread 3 slices of toast with mayonnaise. Top 1 slice with 1/2 cup chicken salad; season with salt and pepper. Top with second piece of toast, mayonnaise side up. Add 2 slices of tomato, 2 slices of pickle and a lettuce leaf. Top with a third piece of toast, mayonnaise side down.

  3. Lightly press sandwich down and cut in half diagonally. Secure with toothpicks. Repeat with remaining ingredients.