Chicken Salad Sandwiches


  • 1 (9.75-ounce) can chunk breast of chicken, drained
  • 1/2 cup finely chopped celery
  • 1/4 cup shredded carrots
  • 1/4 cup dried cherries
  • 1/4 cup slivered almonds
  • 1/2 cup reduced-fat mayonnaise
  • Whole wheat bread, toasted


  1. Combine first 5 ingredients in a medium bowl. Add mayonnaise to chicken mixture, stirring gently until combined. Cover with plastic wrap, and chill chicken salad in the refrigerator at least 1 hour.
  2. Just before serving, toast the bread and make into sandwiches.


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