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It doesn’t take much to make a sandwich. But, what makes a sandwich great is what you put between the bread slices. I like chicken salad spreads as my filler. But, to bump the recipe up a notch, I make this delicious chicken salad with chicken breast, dried apricots, celery, scallions, rosemary and sliced almonds. In addition, I add the extras: lettuce, tomatoes and cheese. Then, grill it on a panini press!

Salad Ingredients

  • 5 cups cubed cooked chicken
  • 1/2 cup diced dried apricots
  • 1/4 cup slivered almonds
  • 2 celery stalks, diced
  • 2 medium scallions, trimmed and thinly sliced
  • 2 tbsp. finely chopped fresh rosemary
  • 1/2 cup light mayonnaise
  • 2 tbsp. Dijon mustard
  • 2 tbsp. honey
  • salt and freshly ground pepper to taste

Directions
Combine all ingredients in a bowl and mix well. Let chill for at least two hours before serving so flavors can meld.

Sandwich Ingredients

  • fresh artian or panini bread slices
  • Rosemary and Apricot Chicken Salad
  • mayonnaise
  • tomato slices (optional)
  • lettuce (optional)
  • cheese slices (optional)

Directions
Heat panini grill. Spread outside slices of bread with mayo. Fill bread slices with chicken salad, lettuce, tomatoes and cheese. Grill for 3 minutes or until golden brown.

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