Chicken Salad Melt

Campbell's Chicken Salad Melt Recipe

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu.

At a glance


5 min.


25 min.



Servings: open-faced sandwiches each

Bake: 20 min.

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

4 English muffins, split
2 cans (4.5 ounces each ) Swanson® Premium 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 shredded reduced fat Cheddar cheese (about 2 ounces)

How to Make It

  • 1

    Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.

  • 2

    Stir the chicken, celery and mayonnaise in a small bowl.

  • 3

    Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.

  • 4

    Bake for 10 minutes or until the cheese is melted.

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