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Chicken Salad Panini

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Chicken Salad Panini

5 from 1 vote
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Course: Lunch
Cuisine: American
Keyword: Chicken Salad Panini
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 652kcal


  • 1/4 cup mayonnaise, light
  • 1 tablespoon honey
  • 1 1/2 teaspoon dill weed, dried
  • 1 1/2 teaspoon mustard, dijon
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 pound chicken breast
  • 1 cup cheddar cheese, shredded
  • 1 medium apple
  • 1/2 cup pecans, chopped
  • 1 stalk celery
  • 8 slice bread, whole wheat
  • 1 cup spinach
  • 1 none cooking spray

Serve With

  • 4 medium carrot
  • 4 medium apple


  • In a small bowl, combine the first six ingredients (mayonnaise through ground pepper).
  • Cook chicken and chop into smaller pieces; shred cheese (if needed) and chop one apple. Add these ingredients to a bowl, along with chopped pecans and diced celery.
  • Add the mayo mixture to the chicken mixture, and mix well to coat.
  • Portion the chicken salad evenly among bread slices and add spinach, making 4 sandwiches.
  • Spray both sides of each sandwich with cooking spray, and cook on a panini maker or indoor grill (or just use a sauté pan if you don’t have either) until bread is toasted and cheese is melted.
  • Peel carrots and cut into sticks.
  • Serve sandwiches with carrots and remaining apples on the side.
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Calories: 652kcal | Carbohydrates: 74g | Protein: 30g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 729mg | Fiber: 13g | Sugar: 36g

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