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Chicken Salad Sandwiches

Your basic chicken salad sandwiched between layers of toast, then spread with a mayonnaise and Dijon mustard.


3/4 boneless, skinless chicken breast, cooked and chopped
1 large rib celery, sliced
1 small onion, finely chopped
1/3 cup reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground white pepper
8 slices whole-wheat bread, toasted
4 large leaves lettuce
Pickle slices ( optional)


1. In a medim bowl, combine the chicken, celery, onion,
mayonnaise, mustard, salt and pepper. Refrigerate,
tightly covered, for at least 1 hour.

2. Divide the chicken mixture evenly among 4 of the bread slices. Top with a lettuce leaf and then the remaining bread slices.

3. Cut each sandwich in half diagonally. Garnish with pickle,
if using.


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