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Chicken Salad Panini

Chicken Salad Panini

Grilled inside, this wonderful sandwich can be enjoyed whenever of year. “The honey-mustard dressing gives the chicken plenty of style, and the apple and pecans lend a lively crunch,” keeps in mind Lisa Huff of Birmingham, Alabama.


  • 1/4 cup mayonnaise
  • 1-1/2 teaspoons honey
  • 3/4 teaspoon snipped fresh dill
  • 3/4 teaspoon Dijon mustard
  • Dash salt
  • Dash pepper
  • 1 cup cubed prepared chicken breast
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup sliced peeled apple
  • 1/4 cup chopped pecans, toasted
  • 6 pieces white bread
  • 4 teaspoons butter, softened


  • In a little bowl, integrate the first six ingredients. In another bowl, integrate the chicken, cheese, apple and pecans; add dressing and toss to coat.
  • Spread half of the chicken salad on 2 slices of bread. Leading each with another piece of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches.
  • Cook on a panini maker or indoor grill up until bread is toasted and cheese is melted.
Nutrition Realities

1 each: 730 calories, 42 g fat (14 g hydrogenated fat), 116 mg cholesterol, 1155 mg salt, 52 g carbohydrate (14 g sugars, 4g fiber), 39 g protein.

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