Description

Chicken salad with crumbled blue cheese and crispy bacon is a delicious twist on a classic sandwich.

Ingredients

Scale

For the Sandwiches

4 slices thick-cut bacon
1 (10-oz) boneless, skinless chicken breast, cooked (see note)
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
4 ounces blue cheese, crumbled
Juice of 1/2 a lemon
8 slices whole grain bread, toasted

Optional Toppings

Tomato slices
Romain lettuce
Alfalfa sprouts

Instructions

In a non-stick skillet, cook the bacon until crispy. Transfer to a plate lined with a paper towel.
Cut the chicken into small pieces. In a large bowl, combine the chicken, mayonnaise, parsley, blue cheese, and lemon juice. Give it a taste and season with additional salt, if needed.
Divide the chicken salad between four bread slices, top with the bacon and other toppings if using.

Notes

When I grill chicken, I like to cook extra for sandwiches like this one. I just season the chicken with salt and pepper, cook it, and keep it in the refrigerator until I’m ready to make sandwiches.

I used Pepperidge Farm Whole Grain Bread. Depending on the brand you use the nutrition estimate may vary.

Category: Lunch
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 749
Sugar: 6.4g
Sodium: 954.4mg
Fat: 46.4g
Saturated Fat: 13.7g
Trans Fat: 0.1g
Carbohydrates: 41.7g
Fiber: 9.6g
Protein: 31.9g
Cholesterol: 125mg

Keywords: chicken salad, chicken salad sandwiches