Miami Chicken Salad Sandwiches

We know sandwiches make a great warm-weather dinner, but we want them to
be a step up from the ordinary lunch fare. So try these these
mouthwatering, tropical chicken salad sandwiches...they're just that good!

Miami Chicken Salad Sandwiches
from Campbell's Kitchen

Prep Time: 15 min.

2 tbsp. light mayonnaise
2 tbsp. reduced-fat sour cream
1 tsp. dried tarragon leaves, crushed
1 can (4.5 ounces) Swanson(R) Premium White Chunk Chicken Breast in
Water, drained
1/4 cup slivered almond, toasted
1/4 cup chopped jicama or celery
4 slices Pepperidge Farm(R) Whole Grain Soft Honey Oat Bread, toasted*
1 mango, pitted, peeled and sliced
Green leaf lettuce leaves

Directions:
Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in
the chicken, almonds and jicama.
Divide the chicken mixture between 2 bread slices. Top with the mango,
lettuce and remaining bread slices.
 * Also delicious with Pepperidge Farm(R) 100% Natural Honey Flax Bread.
 Serving Suggestion: Serve with a chilled salad of cooked white rice
with black beans, cilantro and chopped red onion in a light vinaigrette.
For dessert serve coconut all-fruit popcicles. Serves 2.

Kitchen Clip:
If you don't have fresh mango on hand, fresh sliced papaya would work
nicely too.
Received on Thu Aug 20 16:48:59 2009