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Chicken Salad Melt

By: Campbell's Kitchen

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Chicken Salad Melt
This image courtesy of www.campbellskitchen.com

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu. Warm up you chicken salad recipe and bite into a cheesy sandwich.

Serves: 4 (2 open-faced sandwiches each)

Ingredients
  • 4 English muffins, 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 reduced fat or fat free mayonnaise
  • 8 tomato slices
  • 2 ounces reduced fat shredded Cheddar cheese (about 1/2 cup)
Instructions
  1. Preheat 400 degrees F.
  2. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.
  3. Stir the chicken, celery and mayonnaise in a small bowl.
  4. Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
  5. Bake for 10 minutes or until the cheese is melted.
Nutritional Information

Nutrition per Serving

Calories: 279

Fat: 9g

Fiber: 2g

Protein: 22g

Sodium: 695mg

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