Chicken Salad Sandwiches

The secret ingredients are pimiento-stuffed olives and toasted almonds. Judy Kisch-Keuten entered this recipe in a contest and won first place in Beatrice, Nebraska. If you've ever made chicken and got tired of eating it, this is a great way to use your leftovers. It's so tasty you won't notice you're eating chicken again. Recipe from Taste of Home America's Best Church Supper Recipes. Thank you Judy for your award winning recipe!

• Ready In: 25 mins
• Serves: 12
• Yields: 12 sandwiches

Ingredients

• 2  cups chicken, cooked and cubed
• 2  celery ribs, chopped
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup mayonnaise
• 1⁄3 cup  almonds, slivered and toasted
• 1⁄4 cup  sweet pickle relish
• 1⁄4 cup  pimento stuffed olive, sliced
• 2  tablespoons onions, chopped
• 2  teaspoons prepared mustard
• 3⁄4-1 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 12  English muffins, split and toasted
• 12  lettuce leaves
• 12  tomatoes, slices (thinly sliced)

Directions

1. In a bowl, combine the first 11 ingredients and mix well.
2. Top 12 muffin halves with lettuce leaves and spread with chicken salad.
3. Top with tomato slices and remaining muffin halves.