Ingredients (9)
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cooked, shredded chicken 2 cups
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medium carrots peeled and diced 2
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celery rib diced 1
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frozen peas thawed 1/4 cup
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whole grain sandwich rolls lightly toasted 4
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lettuce (optional)
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tomato (optional)
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garlic powder 1 teaspoon
Steps (4)
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1
In a bowl, add the chicken, carrots, celery, peas, garlic powder, and dressing and toss until well coated. Chill covered for 30 minutes.
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2Divide the chicken salad between the sandwich rolls and top with lettuce and tomatoes if desired.
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3Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour, if temperatures are above 90F).
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4*Makes 4 sandwiches.
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(2 people made this)
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