Miami Chicken Salad Sandwiches
  • Print

Miami Chicken Salad Sandwiches

  • Prep: 15 minutes
  • Serves: 2

Ingredients & Directions

  • 2 tablespoons light mayonnaise
  • 2 tablespoons reduced fat sour cream
  • 1 teaspoon 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 jicamaor celery
  • 4 slices Pepperidge Farm® Whole Grain Honey Oat Bread, toasted
  • 1 mango, pitted, peeled and sliced
  • 2 green leaf lettuceleaves

Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in the chicken, almonds and jicama.

Divide the chicken mixture evenly between 2 bread slices. Top with the mango, lettuce and remaining bread slices.


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.