Wednesday, December 2, 2009

Southwest Chicken Salad Panini

Pic courtesy of Kraft Kitchens

Every once in a while I like to throw my family for a loop and make a sandwich for dinner. I found this recipe on the regular emails I get from Kraft Kitchens and knew that I just had to try it. It's ooey, gooey, somewhat healthy, and very unique. I made a few simple changes from the original recipe to make this a sure keeper!

Southwest Chicken Salad Panini
adapted from Kraft Foods

2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. mayonnaise or MIRACLE WHIP Light Dressing
2 Tbsp. Light Ranch Dressing
1 Roma tomato, diced
8 slices Italian bread (I used whole wheat sandwich slices)
1 avocado, sliced
4 slices of Monterey or cheddar cheese

Heat panini grill (I just use my George Foreman grill). Mix chopped chicken breasts, chili powder, mayo or miracle whip, ranch dressing, and diced tomatoes in small bowl. Lightly butter outside of both pieces of bread. Place one piece of bread on grill and add chicken mixture to cover bread. Add avocado slices and cheese slice to liking. Top with second piece of bread and grill.

1 comments: said...

A lady in the ward just gave Reba a major compliment about how scrumtroulescent all the Peachtree recipes are. Good work, ladies.

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