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Chicken Salad Sandwich recipe

12 servings

Ingredients:

4 skinless, boneless chicken breast halves

3 eggs

1 red apple, diced

3 green onions, chopped

1/2 cup sweet pickle relish

1/2 cup low-fat mayonnaise

3 stalks celery, thinly sliced

1 (8 ounce) can pineapple chunks, juice reserved

1/4 cup chopped fresh cilantro

1/2 cup chopped pecans

1/2 teaspoon dry fajita seasoning

1 medium cucumber, thinly sliced

1 head green leaf lettuce, rinsed

24 slices SARA LEE® Delightful Wheat Bread

Instructions:

Place eggs in a saucepan and cover with cold water.

Bring water to a boil and immediately remove from heat.

Cover and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and slice.

Meanwhile, bring a pot of water to a boil.

Add chicken and cook until no longer pink inside, approximately 20 minutes.

Drain, cool and chop.

In a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning.

Divide chicken salad equally onto 12 slices of bread.

Top with sliced cucumber, and remaining bread slices.