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Toasted Almond Chicken Salad Sandwiches

"I entered this recipe in a contest that our local newspaper holds each year, and it won first place in the salad division," reports Judy Kisch-Keuten of Beatrice, Nebraska. Toasted almonds and a celery add crunch to the flavorful sandwich filling that's tasty served on English muffins.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings

Ingredients

  • 2 cups cubed cooked chicken
  • 2 celery ribs, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup mayonnaise
  • 1/3 cup slivered almonds, toasted
  • 1/4 cup sweet pickle relish
  • 1/4 cup sliced pimiento-stuffed olives
  • 2 tablespoons chopped onion
  • 2 teaspoons prepared mustard
  • 3/4 to 1-1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 12 English muffins, split and toasted
  • 12 lettuce leaves
  • 12 thin tomato slices

Directions

  • In a bowl, combine the first 11 ingredients. Top 12 muffin halves with lettuce leaves; spread with chicken salad. Top with tomato slices and remaining muffin halves.
Nutrition Facts
1 each: 213 calories, 4g fat (1g saturated fat), 21mg cholesterol, 635mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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