Cranberry Dijon Chicken Salad Sandwich

Ingredients:

2 Boneless, Skinless Chicken Breasts

1/2 cup mayonnaise

1 heaping Tbs Dijon Mustard

1 celery stalk, finely chopped

2 green onions, thinly sliced

1/2 cup Craisins

8 leafs of lettuce

8 slices of bread

salt and pepper

Directions:

Pre-heat oven to 350 degrees. Place chicken in baking dish, season with salt and pepper and bake until it reaches and internal temperature of 160 degrees (20 - 30 minutes). Remove from oven, cool to room temperature, store in fridge.

Once chicken is cool, mix up the rest of the ingredients. Add mayonnaise and mustard to the bottom of a small mixing bowl. Season with salt and pepper to taste. Stir in chopped celery, sliced green onions and craisins. Chop the chicken into 1/4 - 1/2 inch pieces. Add to bowl and mix. Chill for 1 hour before serving.

To serve, toast bread, pile on the chicken salad and top with 2 leafs of lettuce.

Serves 4

To see what I spent on this recipe visit my other blog here.