Chicken Salad Melt
Ingredients:
4 English muffins, split
2 cans (4.5 ounces each) white chunk,
chicken breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons reduced fat or fat free mayonnaise
8 tomato slices
1/2 cup reduced fat shredded cheddar cheese
Directions:
Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.
Stir the chicken, celery and mayonnaise in a small bowl.
Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
Bake for 10 minutes or until the cheese is melted.
Makes 4 Servings
4 English muffins, split
2 cans (4.5 ounces each) white chunk,
chicken breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons reduced fat or fat free mayonnaise
8 tomato slices
1/2 cup reduced fat shredded cheddar cheese
Directions:
Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.
Stir the chicken, celery and mayonnaise in a small bowl.
Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.
Bake for 10 minutes or until the cheese is melted.
Makes 4 Servings