Miami Chicken Salad Sandwich

Miami Chicken Salad Sandwich

Here’s a chicken salad that doesn’t play by the rules. And with its crunchy almonds, jicama, earthy tarragon and sliced mango, you’ll be glad it doesn’t!
Prep Time 15 minutes
Total Time 15 minutes
Course Entree
Cuisine Sandwich
Servings 2 sandwiches


  • 2 tbsp. light mayonnaise
  • 2 tbsp. reduced-fat sour cream
  • 1 tsp. dried tarragon leaves crushed
  • 1 in can Swanson® Premium White Chunk Chicken BreastWater drained, 4.5 ounces
  • 1/4 cup slivered almond toasted
  • 1/4 cup chopped jicama or celery
  • 4 slices Pepperidge Farm® Whole Grain Honey Oat Bread toasted
  • 1 mango pitted, peeled and sliced
  • 2 green leaf lettuce leaves


  • Stir the mayonnaise, sour cream and tarragon in a medium bowl.
  • Stir in the chicken, almonds and jicama.
  • Divide the chicken mixture evenly between 2 bread slices.
  • Top with the mango, lettuce and remaining bread slices.
  • Serving Suggestion: Serve with a chilled salad of cooked white rice with black beans, cilantro and chopped red onion in a light vinaigrette.


Send your little ones to school with this nutritious and easy lunch box meal - a Miami Chicken Salad Sandwich.
Tried this recipe?Let us know how it was!