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.

PREP
15
Minutes
COOKING
30
Minutes
SERVES
8
People
CALORIES
370
Per Serving
PROTEIN
29
Grams

Ingredients

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

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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