Ingredients
4 cups cubed rotisserie chicken3/4 cup chopped celery1/2 cup chopped green onions1/2 cup reduced-fat mayonnaise or avocado oil mayonnaise2 tablespoons capers, drained and chopped2 tablespoons caper juice2 tablespoons dill pickle relish1/2 teaspoon salt1/2 teaspoon pepper20 slices French bread (1/2 inch thick)3 tablespoons butter, softened10 Bibb or Boston lettuce leaves1 cup thinly sliced radishes
Preparation
Place chicken in a food processor; pulse until finely chopped. Transfer to a large bowl; stir in celery, green onions, mayonnaise, capers and juice, relish, salt and pepper.
Brush 1 side of each bread slice with butter. In a large skillet, toast bread, buttered side down, in batches over medium heat until golden brown. To assemble sandwiches, place 10 slices bread with toasted side down. Layer with lettuce, radishes and chicken salad; top with remaining toast slices.
