Name: Chicken Salad Melt
Ingredients: 4 English muffins, split; 2 can (4.5-ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained; 1 stalk celery, finely chopped (about 1/2 cup); 3 tablespoon reduced fat or fat free mayonnaise; 8 tomato slices; 2 ounce reduced fat shredded Cheddar cheese (about 1/2 cup)

Chicken Salad Melt

By: Campbell's Kitchen

Great for a quick lunch or satisfying snack, these sandwich melts will appear frequently on your family menu. Warm up you chicken salad recipe and bite into a cheesy sandwich.

Notes

Check out more recipes from Campbell's.

Serves4 (2 open-faced sandwiches each)

Ingredients

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
2 ounces reduced fat shredded Cheddar cheese (about 1/2 cup)

Instructions

Preheat 400 degrees 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.