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. 
how fun! i’ve never made pepper jelly, but we are growing poblanos this year, so it might be fun to try something fun with them 🙂
I can’t wait to try your pepper jelly recipe. I was just telling my friend today how I wanted to make some with all the peppers on my counter!
beantownbaker — August 25th, 2013 @ 6:33 pm
I probably won’t get to posting the pepper jelly recipe soon… If you need it before I get it posted, I used this recipe but doubled the pectin.
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nice recipe. check our new chicken pickle>/a?