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Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.
Have some leftover turkey? Use it instead of the chicken in these tasty sandwiches.
The 2% Milk Singles in these Southwest-inspired sandwiches are a good source of calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I really enjoyed this sandwich. Something different than a regular chicken salad sandwich.
I added about 2 tsp. chili powder and substitued the ranch dressing with non-fat sour cream. Also, since other readers said it was bland, I added corn, blackbean & roasted pepper salsa and fresh spinich. It was delicious! Definately will make again!