Cheddar Chicken Salad Sandwiches
INGREDIENTS
- 2 cups shredded cooked chicken
- 1 cup (4 oz.) Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 1/4 cup plus 2 Tbsp. light or regular mayonnaise, divided
- 1/3 cup chopped drained marinated artichoke hearts
- 1/4 cup real bacon bits
- 1/4 cup chopped drained bottled roasted red bell pepper or pimientos
- 1 cup packed arugula or baby spinach leaves
- 8 large slices sourdough bread
DIRECTIONS
- 1
In a medium bowl, combine chicken, cheese, 1/3 cup mayonnaise, artichoke hearts, bacon bits and red pepper; mix well. (Mixture may be covered and chilled up to 1 day.)
- 2
Spread remaining 2 Tbsp. mayonnaise on bread. Fill sandwiches with chicken mixture and arugula and cut in half to serve.
SUMMARY
- Prep Time: 15 minutes
- Cook Time: None minutes
- Yield: Serves: 4
HELPFUL HINTS
- Use rotisserie chicken as a timesaver
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 905
Total Fat 29.6g
Saturated Fat 7.7g
Trans Fat 6.4g
Polyunsaturated Fat 3.7g
Cholesterol 85mg
Sodium 1972mg
Carbohydrates 116g
Protein 44g
Dietary Fiber 7g
Vitamin A 61%
Vitamin C 15%
Calcium 297%
Iron 8%
