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Chicken Salad Melt

Chicken Salad Melt

4 3

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.

serves 4 (2 open-faced sandwiches each)


cost per recipe: $7.20

The price is determined by the national average.

  • 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

  • 1/2

    cup shredded reduced fat Cheddar cheese(about 2 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.

Step 2

Stir the chicken, celery and mayonnaise in a small bowl.

Step 3

Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.

Step 4

Bake for 10 minutes or until the cheese is melted.

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Made With
Swanson® Premium White Chunk Chicken Breast in Water

Swanson® Premium White Chunk Chicken Breast in Water


Ratings & Reviews

  • mboergerhoff

    September 4, 2012

    Chicken Salad Melt

    Vey good but I didn't have English muffins. So used whole wheat bread Great for lunch at work something different

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  • kwcr8mem

    March 30, 2009

    Chicken Salad Melt

    This recipe was a snap to make. I used tunafish in place of the chicken and my family loved it. We'll definitely have it again.

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  • Claudia H.

    November 16, 2006

    Chicken Salad Melt

    This was very delicious, but I used tuna fish instead of chicken. It was good and I suggest everyone tries this yummy treat!

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