chicken salad melts
(3 RATINGS)
this came from cookin light magazine september issue sounded so good i shared
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prep time
cook time
method
Griddle
yield
6 serving(s)
Ingredients
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 1/4 cup plain fat-free greek yogurt
- 1/4 cup hellmans mayonaisse
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 - green onions, thinly sliced
- 6 - whole wheat english muffins, split toasted
- 3 ounces sharp chedder cheese shreaded
- 3/4 cup thinly sliced apple
- 6 - bibb lettuce leaves
How To Make chicken salad melts
-
Step 1Preheat broiler to high. combine first 7 ingrediances in a med bowl; stir well. place 1/3 cup chicken mixture on bottom half of each muffin. top evenly with cheese an broil until cheese melts. top sandwiches evenly with apple, letttuce and top halve muffins. serve
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