Open Faced Chicken Salad Club
Hubby needed a quick meal so I threw this together for him and he loved it!
Chicken Salad Club (by ME!) – serves 21 can cooked chicken
2 Tbsp mayo
1/2 granny smith apple – chopped
2 Tbsp dried cranberries
4 Tbsp slivered almonds
4 pieces cooked turkey bacon
4 pieces cheddar cheese
4 pieces wheat bread
Mix first 5 ingredients to make chicken salad. Lightly toast the bread. Assemble sandwich by stacking cheese, bacon, then chicken salad on one piece of bread. Bake in oven for about 5 minutes until the cheese is melted.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Woohoo! So excited to see this dip today. Definitely reminds me of the great few years we lived in The Little Apple. This dip is always a hit with everyone. So glad you shared it!
beantownbaker — January 28th, 2014 @ 1:05 pm
I’ve never had it in the restaurant, but it looked too good and unique to pass up.
Thank you for the nice recipe. Have a great Wednesday!
This dip looks fantastic 🙂 would go very quickly in my house.
oh wow- this is such a unique way to use that jam! love it 🙂
beantownbaker — February 8th, 2014 @ 11:57 am
It was really good. I’m trying to come up with other ways to use it. It’s REALLY good on cheese or in a grilled cheese too.