Miami Chicken Salad Sandwich

Miami Chicken Salad Sandwich

Course: Entree
Cuisine: Sandwich
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 sandwiches
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!
Print Recipe


  • 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.