Open-Faced Chicken Salad Sandwiches

• 3 cups cubed cooked chicken breast
• 3 celery ribs, finely chopped
• 1 cup fat-free mayonnaise
• 1 small onion, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons white wine vinegar
• 2 tablespoons Creole mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper
• 6 slices sourdough bread
• Butter-flavored cooking spray
• 3/4 cup sugar-free apricot preserves
• 6 slices Brie cheese (1/2 ounce each)

1. In a large bowl, gently combine the first 10 ingredients. Place bread slices on a
2. ; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.
3. Spread preserves over untoasted sides of bread slices. Top each with 2/3 cup chicken salad and a slice of cheese. Broil 2-3 minutes longer or until cheese is melted.

chicken breast, celery, mayonnaise, onion, cranberries, pecans, white wine vinegar, creole mustard, lemon juice, pepper, bread, butter, sugar, cheese

Taken from www.tasteofhome.com/recipes/open-faced-chicken-salad-sandwiches/ (may not work)