Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

You can prepare the chicken salad up to a day ahead and refrigerate; assemble the sandwiches just before serving.

Nancy Hughes
Recipe by Cooking Light May 2006

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 2 sandwiches)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim crusts from bread slices; cut slices into triangles.

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  • Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes. Combine sugar and 1 1/2 teaspoons vinegar, stirring with a whisk until sugar dissolves. Add sugar mixture to pan, scraping pan to loosed browned bits. Remove from heat; cool to room temperature.

  • Combine onion mixture, remaining 1 tablespoon vinegar, chicken, and remaining ingredients. Place about 2 tablespoons chicken mixture on each of 12 bread slices. Top with remaining bread slices.

Nutrition Facts

271 calories; calories from fat 16%; fat 4.8g; saturated fat 1g; mono fat 1.2g; poly fat 1.2g; protein 20.5g; carbohydrates 36.3g; fiber 4.5g; cholesterol 40mg; iron 2.6mg; sodium 606mg; calcium 57mg.
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