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Whip up this irresistible chicken salad sandwich when you want something deliciously different and truly satisfying.
2 cups diced cooked chicken
1/4 cup diced celery
1/4 cup fresh blueberries
3 tablespoons reduced-fat red raspberry vinaigrette
1 tablespoon sliced almonds, toasted
10 slices Pepperidge Farm® Apple Pomegranate Fruit & Grain Bread
Fresh baby spinach or arugula leaves
Submitted by: RachelleMarie W.
Date: 07/29/2010
I just made this dish tonight for my husband and I. It was delicious!!! I made the chicken first and seasoned it with salt, pepper, onion powder, garlic powder and parsley for flavor. After it cooked, I let it rest while I chopped a half cup of celery and measured out a half cup of blueberries, as I was making it as a salad and not a sandwich. After washing the baby spinach, I diced the chicken (came to about 3 cups to just a little more instead of 2 cups) and put it, the celery and blueberries into a bowl and tossed it with 3 tbsp. of the vinaigrette. I added the spinach and then tossed all of it with another tbsp. of the dressing. I didn't use any almonds because I didn't have any but, WOW was it good anyway and I think if I did have them they would have been great just the same. I couldn't help but have two serving and my husband ate the rest! TRY THIS!! We loved it!! Thanks Campbells :o)
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Source: Campbell's Kitchen
Prep: 10 minutes
Makes: 5 servings
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