As many household budgets have gotten a bit tight over the past few years, it’s very common and financially-savvy for people to bring lunch to work. Spending money at take-out counters and restaurants can not only hurt your wallet, but also your waistline as well. Taking your lunch to work can be simple, delicious and good for you.
Campbell’s Kitchen® has several great tips and ideas on how to make “Desktop Dining” easy and economical. I am always looking for new and delicious recipes to prepare for lunch and I recently came across this delicious Chicken Salad Sandwich with a yummy twist. The crunchy almonds, fresh jicama and tarragon all add a lovely layer of flavor to a classic chicken salad sandwich. What is your favorite twist on a traditional chicken salad?
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| Miami Chicken Salad Sandwiches |
From Campbell’s Kitchen
Prep: 15 minutes
Serves: 2
Ingredients:
2 tablespoons light mayonnaise
2 tablespoons reduced-fat sour cream
1 teaspoon dried tarragon leaves, crushed
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/4 cup slivered almonds, toasted
1/4 cup chopped jicama or celery
4 slices Pepperidge Farm® Whole Grain Soft Honey Oat Bread, toasted
1 mango, pitted, peeled and sliced
2 green leaf lettuce leaves
Directions:
1. Stir the mayonnaise, sour cream and tarragon in a medium bowl. Stir in the chicken, almonds and jicama.
2. Divide the chicken mixture evenly between 2 bread slices. Top with the mango, lettuce and remaining bread slices.
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