Making That Perfect Grilled Chicken Salad Sandwich

This is a great way to use up grilled chicken breasts from the night before. On wheat, I like it. Sourdough. 

Ingredients

• 1 cup mayonnaise
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon celery salt
• 4 cups chopped leftover grilled chicken
• 2 celery stalks, sliced
• ½ cup sweetened dried cranberries
• ⅔ cup salted cashews
• 8 slices bread, toasted
• 4 tablespoons mayonnaise
• 4 large red leaf lettuce leaves
• 1 ripe tomato, sliced

Directions

Pepper, garlic powder, celery salt and 1 cup of mayonnaise should be mixed together. In a large bowl, combine chicken, celery, cranberries, and cashews. The mayonnaise mixture should be poured over the chicken mixture and mixed well. 

Each piece of toast should contain 1/2 teaspoon of mayonnaise. Four of the toast slices should have chicken salad; topped with a lettuce leaf and a slice of tomato. The remaining toast slices should be used to finish each sandwich.  

Nutrition Facts

Protein: 46.9g94 %Carbohydrates: 50g16 %Dietary Fiber: 3.7g15 %Fat: 77.4g119 %Saturated Fat: 13.6g68 %Cholesterol: 131.1mg44 %Vitamin A Iu: 1426.2IU29 %Niacin Equivalents: 22.9mg176 %Vitamin B6: 1mg60 %Vitamin C: 6mg10 %Folate: 101.2mcg25 %Calcium: 132.2mg13 %Iron: 5mg28 %Magnesium: 112.3mg40 %Potassium: 627.1mg18 %Sodium: 1048.2mg42 %Thiamin: 0.3mg