Southwest Chicken Salad Panini
2 cups finely chopped cooked chicken breasts
1-1/2 tsp. chili powder
2 Tbsp. MIRACLE WHIP Light Dressing (I prefer mayo)
2 Tbsp. KRAFT Light Ranch Dressing
8 slices Italian bread
1 large tomato, cut into 8 thin slices
4 KRAFT 2% Milk Singles
HEAT panini grill to medium-high heat. Mix chicken, chili powder and dressings.
FILL bread slices with chicken mixture, tomatoes and 2% Milk Singles.
GRILL 3 to 5 min. or until Singles are melted and sandwiches are golden brown on both sides.
Kraft Kitchens Tips
If You Don’t Have a Panini Grill
Heat grill pan or large skillet on medium heat. Cook sandwiches 3 to 5 min. on each side or until 2% Milk Singles are melted and sandwiches are golden brown on both sides, gently pressing down tops of sandwiches with spatula to flatten slightly as they cook.
Top sandwich filling with thin peeled avocado slices before covering with remaining bread slices.
Chicken salad can be prepared in advance. Store in airtight container in refrigerator up to 2 days. Use to assemble sandwiches just before cooking as directed.
This recipe found here: Southwest Chicken Salad Panini