Open-Faced Chicken, Arugula and Walnut Sandwiches

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Walnuts and apple give this open-faced chicken sandwich a bit of a Waldorf salad feel. This recipe doubles easily if you’re cooking for a larger group.

Tags: Intermediate, 20 Mins, Entrées, President's Choice Blue Menu
Serves: 3
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 5  minutes
Total: 25  minutes

Additional Information

Ingredients

3 PC Blue Menu Whole Grain Multi-Grain English Muffins
2 cans PC Blue Menu Seasoned Chunk Chicken Breast
1/4 cup (50 mL) walnut pieces
1 cup (250 mL) loosely packed baby arugula, roughly chopped
1/2 cup (125 mL) diced peeled apple
2 tbsp (25 mL) low fat mayonnaise
1 tbsp (15 mL) chopped fresh dill
1-1/2 tsp (7 ml) Dijon mustard
1-1/2 tsp (7 ml) fresh lemon juice
1/8 tsp (0.5 mL) freshly ground black pepper
Pinch salt

Instructions

  1. Preheat oven to 450?F (230?C). Arrange English muffins on rimmed baking sheet; set aside.
  2. In large bowl, gently fold together chicken, walnuts, arugula, apple, mayonnaise, dill, mustard, lemon juice, pepper and salt until well combined.
  3. Toast English muffin halves in centre of oven for 5 minutes or until golden brown; let stand 2 minutes to cool. Divide chicken salad among muffin halves.

Nutritional Information

Per 2 piece serving:
320 calories
fat 15 g
omega-3 polyunsaturates 1.1 g
sodium 510 mg
carbohydrate 28 g
fibre 4 g
protein 19 g
OMEGA PILLAR
Good Source of Iron
Source of Fibre
Source of Calcium