Pineapple-Chicken Sandwich

1 can sliced whole pineapple rings
4 English muffins, split, toasted
1/2 cup thinly sliced celery
1/2 cup chopped onion
2 T margarine
2 cups diced cooked chicken
1/2 cup toasted slivered almonds
1/2 cup Cains® Light Mayonnaise
1/2 cup sour cream
1/2 tsp. salt
Place pineapple rings on toasted muffin halves. Keep warm.  In large skillet, saute celery and onion in margarine. Stir in remaining ingredients. Stir over medium heat just until hot (do not boil).  Spoon over 4 muffin halves. 

Substitute sliced jellied cranberry sauce instead of pineapple rings. 
Servings: 4

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