Ingredients
- 6 slices of oroweat Double Fiber bread
- 2 c. shredded, cooked rotisserie chicken (white meat, no skin)
- ½ c. roughly chopped, pitted fresh sweet cherries
- 1 c. finely chopped kale leaves
- ¼ c. thinly sliced scallions, ends trimmed, green and white parts
- ¼ c. slivered almonds
- ¼ tsp. sea salt
- ⅛ tsp. black pepper
- 1 tsp. dried rosemary, roughly chopped
- 4 tbsp. fat free mayonnaise
- 1 c. baby spinach leaves
Instructions
- 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 {brand_name} 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.
- 6 slices of oroweat Double Fiber bread Double Fiber
- 2 c. shredded, cooked rotisserie chicken (white meat, no skin)
- ½ c. roughly chopped, pitted fresh sweet cherries
- 1 c. finely chopped kale leaves
- ¼ c. thinly sliced scallions, ends trimmed, green and white parts
- ¼ c. slivered almonds
- ¼ tsp. sea salt
- ⅛ tsp. black pepper
- 1 tsp. dried rosemary, roughly chopped
- 4 tbsp. fat free mayonnaise
- 1 c. baby spinach leaves
- 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 {brand_name} 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.
