I love chicken salad sandwiches. For this recipe, I use a rotisserie chicken from the supermarket and toss it with avocado oil mayonnaise, capers and dill relish, then layer it on crusty bread with sliced radishes and butter lettuce. You can vary the flavor by adding herbs or some finely diced roasted red peppers. —David Ross, Spokane Valley, Washington,
Ingredients
- 4 cups cubed rotisserie chicken
- 3/4 cup chopped celery
- 1/2 cup chopped green onions
- 1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise
- 2 tablespoons capers, drained and chopped
- 2 tablespoons caper juice
- 2 tablespoons dill pickle relish
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 20 slices French bread (1/2 inch thick)
- 3 tablespoons butter, softened
- 10 Bibb or Boston lettuce leaves
- 1 cup thinly sliced radishes
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Directions
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Nutrition Facts
1 sandwich: 249 calories, 12g fat (4g saturated fat), 63mg cholesterol, 507mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 19g protein.
