2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
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Let's Make It
Remove leaves from celery stalks, reserve leaves for later use. Chop celery stalks; place in medium bowl.
Cut 20 (6-inch) lengths from chives; reserve for later use. Chop remaining chives. Add to chopped celery along with the chicken and mayo; mix lightly. Spoon half the chicken mixture into separate bowl.
Chop 1/2 cup grapes, then cut remaining grapes lengthwise in half. Reserve grape halves for later use. Add chopped grapes to chicken mixture in 1 bowl along with curry powder; mix lightly.
Stir cheddar and bacon into remaining chicken mixture.
Cut bread loaf horizontally into 3 layers. Stack layers on plate, filling each layer with different chicken salad.
Mix cream cheese and milk until blended; spread onto outside of sandwich.
Refrigerate 6 hours. Decorate with reserved celery leaves, chives and grape halves as shown in photo before serving.
The chicken salads can be refrigerated up to 2 days before using to assemble the sandwich. Also for added convenience, the prepared sandwich can be refrigerated up to 12 hours before serving.
Refrigerating the sandwich before serving makes it easier to slice the sandwich. For best results, use a long serrated knife to slice the sandwich.
Serve with a colorful fruit salad or a vegetable platter.
How to Trim the Sandwich
Use kitchen shears to trim any uneven edges off sandwich before frosting with the cream cheese mixture.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 19g
Dietary Fibers 0.5333g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.