Rating: 4.5 stars
53 Ratings
  • 5 star values: 38
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.

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  • Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrition Facts

1078 calories; protein 46.9g; carbohydrates 50g; fat 77.4g; cholesterol 131.1mg; sodium 1048.2mg. Full Nutrition
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