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I’m no CHICKEN when it comes to cooking it! 😉😜 🐓

Updated: Feb 19

Open Faced Chunky Chicken Salad Sandwich!

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Ingredients

5-6 pieces chicken tenderloins strips

Olive oil (I used Bertolli extra virgin)

1 tsp. Lemon juice

2/3 cup mayonnaise

1/4 cup Dijon mustard

Kosher Salt

Freshly ground pepper

1 celery stalk, chopped

1/2 cup chopped walnuts

1/2 cup almond slivers

5-6 sweet baby pickles, chopped

1/8 tsp. Smoked paprika

1/2 tsp. Garlic powder

1/4 tsp. Onion powder

Lettuce for garnish

Hawaiian sweet Rolls


Instructions

Preheat oven to 350 degrees F.

Place chicken tenderloin strips on a baking pan and rub them with olive oil. Sprinkle with salt and pepper. Roast in oven for 40 -50 minutes or until chicken is cooked through.

When chicken cooled cut into dices and place in small bowl. Add the mayonnaise, lemon juice, Dijon mustard, salt, pepper, smoked paprika, garlic powder, onion powder, pickles, walnuts, almond slivers, and celery and toss well.

Cut Hawaiian sweet rolls in half using sharp knife and place on baking sheet. Place in oven on high broil for just a min or less until toasted on top and remove.

Layer chicken salad on toasted Hawaiian rolls and garnish with lettuce!


Enjoy! 😉

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