Chicken Salad Melt
Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.
Ingredients
4 English muffin, split
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons fat free or light mayonnaise
8 tomato slice
0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons fat free or light mayonnaise
8 tomato slice
0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)
Instructions
Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.
Stir the chicken, celery and mayonnaise in a small bowl.
Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
Bake for 10 minutes or until the cheese is melted.
Stir the chicken, celery and mayonnaise in a small bowl.
Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
Bake for 10 minutes or until the cheese is melted.
Chicken Salad Melt
Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.
Directions
Print
Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.
Stir the chicken, celery and mayonnaise in a small bowl.
Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
Bake for 10 minutes or until the cheese is melted.
Ingredients
4 English muffin, split
2 cans (4.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons fat free or light mayonnaise
8 tomato slice
0.5 cup shredded reduced fat Cheddar cheese(about 2 ounces)
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