Wednesday, June 3, 2009

Strawberry Pecan Chicken Salad Sandwich


8 thick slices of sourdough bread
2 boneless, skinless chicken breasts - cooked and shredded
1/4 cup mayonnaise
2 Tbs Balsamic Vinaigrette Salad Dressing
4 green oinions, thinly sliced
3/4 lb strawberries, chopped
8 leafs of lettuce
salt & pepper


Cook, cool and shred chicken the night or morning before making the sandwiches.

Slice green onions. Combine them with the mayonnaise and salad dressing. Salt and pepper to taste. Stir in chicken and strawberries. Cover and chill for 1 hour.

Spoon onto sliced sourdough bread and top with lettuce.

Serves 4

To see how I made this recipe frugally, see the post on my other blog here.

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