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.

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One Response to “Mexican Chicken Quinoa Casserole”

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    Ashley @ My Midwest Table — September 18, 2014 at 7:38 pm

    I love comfy clothes, comfort foods, and casseroles that reheat well! 🙂 This casserole is right up my alley with the Mexican-inspired spices. Oh, and avocado!

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