Cherry Almond Chicken Salad
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Cherry Almond Chicken Salad
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30 Minutes
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3 servings
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30 Minutes
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3 servings
Ingredients
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6 slices of Oroweat Double Fiber bread
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2 c. shredded, cooked rotisserie chicken (white meat, no skin)
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½ c. roughly chopped, pitted fresh sweet cherries
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1 c. finely chopped kale leaves
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¼ c. thinly sliced scallions, ends trimmed, green and white parts
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¼ c. slivered almonds
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¼ tsp. sea salt
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⅛ tsp. black pepper
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1 tsp. dried rosemary, roughly chopped
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4 tbsp. fat free mayonnaise
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1 c. baby spinach leaves
Directions
- Shred enough white meat from a cooked chicken to yield 2 cups.
- Pit the cherries.
- Roughly chop the cherries to yield ½ cup. Set aside.
- Remove the kale leaves from the center stems. Discard stems. Finely chop the kale to yield one cup.
- Add to the chicken.
- Trim the ends of the scallions. Thinly slice enough of the white and green parts to yield ¼ cup. Add to the chicken.
- Mix together the chicken, kale, sea salt, black pepper, scallions, rosemary, and 3 tablespoons of mayonnaise.
- Stir until well combined.
- Fold in the chopped cherries and the slivered almonds, gently mixing together.
- Lay out the slices of Oroweat bread. Lightly spread the remaining one tablespoon of mayonnaise over the slices of bread.
- Evenly distribute the baby spinach leaves among the three sandwich bottoms.
- Evenly split up the chicken salad and gently press it down over the spinach to conform to the shape of the bread.
- Top the sandwiches with the remaining sandwiches and serve.
