Chicken Salad with Toasted Almonds Sandwich recipe

8 servings

4 cups cubed, cooked chicken

2 tablespoons fresh lemon juice

1 cup low-fat creamy salad dressing (e.g. Miracle Whip™)

1/2 teaspoon salt

1 cup pineapple tidbits in juice, drained

1 cup halved green grapes

1/2 cup blanched slivered almonds, toasted

1/2 cup chopped canned water chestnuts

1 head green leaf lettuce, rinsed

16 slices SARA LEE® Heart Healthy Multigrain Bread

In a large bowl, toss the chicken with the lemon juice.

Cover and chill for 2 hours.

Mix the salad dressing, salt, pineapple, grapes, almonds, and water chestnuts into the chicken until well blended.

Chill until serving.

Serve on toasted bread with lettuce leaves.