This creamy grilled chicken salad with crunchy celery and sweet cranberries tastes great in a sandwich or on lettuce. It's a delicious way to use leftover cooked chicken breasts from dinner the night before!
Ingredients
- 1 cup mayonnaise
- 0.13 teaspoons ground black pepper or to taste
- 0.13 teaspoons garlic powder or to taste
- 0.13 teaspoons celery salt or to taste
- 4 cups chopped leftover grilled chicken
- 2 celerys ribs , sliced
- 0.67 cups salted cashews
- 0.5 cups sweetened dried cranberries
- 4 tablespoons mayonnaise
- 8 slices bread , toasted
- 4 large red leaf lettuce leaves
- 1 ripe tomato , sliced
Instructions
-
1
Gather all ingredients.
-
2
Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
-
3
Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
-
4
Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
-
5
Enjoy!
Nutrition Facts
Per serving
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