| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chicken Salad Panini

2 1/2 cups chopped cooked chicken breast
1/4 cup light mayonnaise
2 tablespoons bacon bits
2 tablespoons thin green onion slices
2 tablespoons light ranch salad dressing
8 slices multigrain bread
1 tomato, cut into 8 thin slices
4 slices reduced fat sharp cheddar cheese slices

1. Mix chicken, mayonnaise, bacon, onion and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.
2. Cook in preheated grill pan or skillet sprayed with cooking spray on medium heat until golden brown.

Makes 4 servings.

Recipe and photograph provided courtesy of Kraft Foods, Inc., member of The Association For Dressings and Sauces.