Chicken Salad Melt

By mjohnmeyer

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Ingredients

4 English muffins, split
2 cans (4.5 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons reduced fat or fat free mayonnaise
8 tomato slices
2 ounces reduced fat shredded Cheddar cheese (about 1/2 cup)

Details

Adapted from campbellskitchen.com

Preparation

Step 1

Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.

Stir the chicken, celery and mayonnaise in a small bowl. Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese. Bake for 10 minutes or until the cheese is melted.