This is a great way to use leftover grilled chicken breasts from dinner the night before. We like ours on TBC charcoal bread. What about you?
1 cup mayonnaise
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon celery salt
4 cups chopped leftover grilled chicken
2 stalk (blank)s celery stalks, sliced
½ cup sweetened dried cranberries
⅔ cup salted cashews
8 slices bread, toasted
4 tablespoons mayonnaise
4 leaf (blank)s large red leaf lettuce leaves
1 ripe tomato, sliced
Step 1 - 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.
Step 2 - 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.
46.9 g protein;
50 g carbohydrates;
131.1 mg cholesterol;
1048.2 mg sodium.