Open Faced Chicken Salad Club

Thursday, October 11, 2007

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.

Main Meal, Poultry

3 comments »

5 Responses to “Baked Brie with Grape Balsamic Compote”

#
1

ErinsFoodFiles — May 15, 2012 at 8:54 pm

This sounds like a really intriguiing mix of flavors!
#
2

Vanessa — April 2, 2013 at 7:23 am
I made this while we were away over the Easter weekend.
WOW! What a delicious treat this was. Definitely one to make again some time soon! 🙂
- beantownbaker — April 4th, 2013 @ 7:14 am
  
  So glad you enjoyed this! I have made it a couple times in the last year and it’s always a hit.
#
3

Melissa — December 29, 2013 at 4:27 pm
Your trick for pulling the top off the brie is EXACTLY what I was looking for! Thank you!
- beantownbaker — January 2nd, 2014 @ 1:33 pm
  
  Glad to help 🙂