Chicken Salad Melt

(3)

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

prep time 5 minutes

total time 25 minutes

serves 4 (2 open-faced sandwiches each)

Ingredients

cost per recipe: $7.20

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

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Ratings & Reviews

(3)

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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(0) (0)
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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