I noticed this recipe on the home page of Campbell's Kitchen last week and sent it to my Mom thinking it would be something she might like. But then, the more I looked at it, the more I thought I might like it too. Well, I do like it. In fact, I've been making it almost everyday for lunch for the past week! Chicken salad is something I hardly ever make. It's just such a pain, but this calls for Swanson Chicken Breast in Water (looks just like a can of tuna...actually, it's next to the tuna on the shelf). You may be familiar with this stuff, but I sure wasn't. It is now the ONLY way I'll make chicken salad, and I'll make it MUCH more often! It's so easy! I've got about 12 cans of it in my cabinet...I love it! Anyway, I absolutely recommend this if you're looking for a light lunch. It takes no time at all to make, and it's very good. I'm not a big lunch eater, but this is definitely a new favorite of mine!
'Chicken Salad Melt'
Source: Campbell's Kitchen
4 English muffins, split
2 cans (4.5 ounces each) Swanson White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons mayonnaise
8 tomato slices
2 ounces shredded Cheddar cheese (about 1/2 cup)
Heat the oven to 400. Bake the muffin halves on a baking sheet for 7-10 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 6 minutes or until the cheese is melted.