Southwestern Chicken Salad Sandwiches
Add a Southwestern spin to the everyday chicken salad sandwich in just 45 minutes. Mix small pieces of cooked chicken with cream cheese, sour cream, salsa and various seasonings. Chill mixture or serve at room temperature over sliced bread.
Appetizers, Main Course, Salad, Sandwiches & Wraps, American, Latin & Caribbean, Tex-Mex, Stovetop, Boneless Skinless Thigh Fillet, Family Friendly, Recipe Rivalry, Tailgate
VOICEIngredients
6 Sanderson Farms® Boneless, Skinless Chicken Thigh Fillets, cooked and diced into ½-inch pieces
4 ounces cream cheese, softened
2/3 cup sour cream
4 Tablespoons salsa
1 teaspoon ground cumin
1½ teaspoons salt
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/3 cup finely chopped red bell pepper
1/4 cup sliced green onions
16 slices white or wheat bread, toasted
Directions
1. Combine cream cheese and sour cream until smooth.
2. Add salsa, cumin, salt, red pepper, black pepper, red bell pepper, green onions and cooked chicken. Mix well.
3. Spread mixture evenly over 8 slices of bread and top with remaining bread.
NUTRITION FACTS
Calories
370
Fat
15g
Saturated Fat
6g
Sodium
940mg
Carbohydrate
29g
Sugars
5g
Protein
29g
