These sandwiches are so fun and refreshing… you’d never guess it was food storage! Even better is how versatile they are. They can be dressed up and served at a fancy affair, or dressed down and served at the kiddie table. Either way, they are a crowd pleaser.

Chicken Salad Sandwiches

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Ingredients:

• 1 quart canned chicken, drained and rinsed
• 1-2 Tbsp olive oil
• 1-2 Tbsp McCormick’s Grilled Chicken seasoning (I like the Montreal style)
• 1 cup mayonnaise or salad dressing (Miracle Whip)
• 1/8 tsp freshly ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp celery salt
• 2/3 cup dried cranberries (Craisins)
• 2/3 cup sliced almonds, toasted (or salted cashews, roughly chopped)
• bread of your choosing (croissants, rolls, sliced bread, pita, etc.)

Optional ingredients for dressing it up:

• 2 celery stalks, sliced
• 1/2 cup grapes, sliced
• 1/2 cup apples, diced

Directions:

1. In a large saucepan, heat up the oil. Add the chicken and seasoning and lightly saute for about 2 minutes. Remove pan from heat.
2. In a large mixing bowl, combine the mayo (or salad dressing), pepper, garlic powder, and celery salt. Mix until well combined.
3. Then toss in the chicken, dried cranberries, nuts, and any of the other ingredients you are using. (Note, if you are going to be using a lot of extras, you may want to boost the amount of mayo to help keep everything moist and together.)
4. Chill for one hour (or more) prior to serving. You could even make it a day in advance and just keep it chilled until ready to serve.
5. To serve, simply slice your bread of choice and put on a thick layer of the chicken salad. Close up your sandwich and enjoy!
6. Yields approximately  8 sandwiches.

Adapted from Grilled Chicken Salad Sandwich