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 “Crockpot Red Curry Chicken with Butternut Squash”

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1

Joelen — February 10, 2009 at 1:59 pm

This looks like a wonderful dish that’s colorful and healthy too!
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2

KMAYS — February 10, 2009 at 2:38 pm

Yum! I really want to try this.
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3

Laure — February 12, 2009 at 1:45 am

I am definitely making this for my hubby – he adores red curry, and I adore my crock pot! It’s a match made in heaven!
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4

gaga — February 15, 2009 at 11:41 pm

I’ve been looking for something to do with my leftover butternut squash but hadn’t found anything inspiring until now! I’m definitely sticking it in curry. Thanks!
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Minette Satterwhite — July 23, 2022 at 6:43 pm

Sooo good! I used the liquid smoke and a mix of smoked and regular paprika. I made it for a crowd. This is a great recipe!