Rotisserie Chicken Salad Sandwich

Tender rotisserie chicken diced and tossed in a tangy dressing with crisp veggies, served open-faced on toasted Mountain White Bread.


  • ½ Rotisserie Chicken, diced
  • 2 Strips Thick-cut Bacon, diced
  • 1 Celery Rib, diced
  • ¼ Red Onion, diced
  • ¼ C. Peas
  • ½ C. Mayo
  • 2 tsp. Dijon Mustard
  • 1 Tbsp. White Vinegar
  • ¼ tsp. Onion Powder
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Celery Salt
  • Salt and Pepper, to taste
  • Mixed Greens
  • 4 Slices Canyon Bakehouse Mountain White Bread, toasted


  1. In a mixing bowl, combine the diced chicken, bacon, celery, onion and peas. Set aside.
  2. Separately, whisk together the mayo, mustard, vinegar, and seasonings.
  3. Toss the diced chicken and veggies with the dressing to coat.
  4. To serve, place mixed greens on each slice of toast and top with a scoop of chicken salad.