Chicken Salad Sandwich

Toasted Pecans

Preheat the oven to 350 degrees F. Lightly spritz a baking sheet with cooking spray. Chop enough pecans to make 1 cup. Now spread them on a baking sheet and toast them just until they become aromatic, about 5 minutes. Watch them carefully, as they are easily scorched. Remove from the oven and set aside.

Chicken Salad Sandwich

1 can (13 ounces) chicken breast, drained and chopped

1/2 cup finely chopped celery

1/2 cup finely chopped green onions

1/2 teaspoon kosher salt

4 ounces cream cheese, softened

1/2 cup mayonnaise

2 tablespoons freshly squeezed lemon juice

1/2 cup chopped pecans, toasted

In a medium bowl, combine chicken, celery, onions, and salt. In a separate bowl, combine cream cheese, mayonnaise, and lemon juice; mix well. Add mayonnaise mixture to chicken, stir until well combined. Add pecans, stir until blended.