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 »

4 Responses to “Boston baked beans in the Crockpot (My Kind of Town)”

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Crockpot Lady — November 14, 2008 at 2:06 pm

I’m so glad that you liked these! We really did, too. That’s good to know that cooking on low for 10 hours worked well… I was worried they’d dry out.

yay!
xxo
steph
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Jen — November 14, 2008 at 2:11 pm

We also used bacon which I think helped with the moisture. They were SO GOOD. We might be making them again this weekend!
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Lauren — September 10, 2009 at 11:13 pm

Funny – my mom ate baked beans cold, too! On buttered bread. She was born in 35, maybe it’s a generational thing?
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Elaine — July 30, 2010 at 3:20 pm

I made these when I saw them in your archives. I am a big fan of the Year of Crockpotting, but had somehow missed this one. YUM! It was sooooo good!