Miami Chicken Salad Sandwiches
Prep: 15 minutes
You'll never find a chicken salad sandwich this good in a deli...the chicken is flavored with crunchy almonds, jicama, and tarragon, and served on whole grain bread with sliced mango. Now that's a sandwich!
2 tablespoons light mayonnaise
2 tablespoons reduced fat sour cream
1 tsp. dried tarragon leaves, crushed
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/4 cup slivered almonds, toasted
1/4 cup chopped jicama or celery
4 slices Pepperidge Farm® Whole Grain Honey Oat Bread, toasted
1 mango, pitted, peeled and sliced
2 green leaf lettuce leaves
Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in the chicken, almonds and jicama.
Serving Suggestion: Serve with a chilled salad of cooked white rice with black beans, cilantro and chopped red onion in a light vinaigrette. For dessert serve coconut all-fruit popsicles.
Divide the chicken mixture evenly between 2 bread slices. Top with the mango, lettuce and remaining bread slices.