Rating: 3.5 stars
29 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 0
  • 29 Ratings

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Credit: Annie Schlecter

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the chicken, mayonnaise, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 2 days.

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  • Place 6 of the bread slices on a work surface.

  • Divide the chicken salad evenly among the slices and top with the remaining bread.

  • Trim the crusts and cut into quarters.

Nutrition Facts

378 calories; fat 15g; saturated fat 4g; cholesterol 146mg; sodium 1085mg; protein 39g; carbohydrates 23g; sugars 4g; fiber 1g; iron 2mg; calcium 102mg.
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