Ingredients
3 cups cubed cooked chicken breast3 celery ribs, finely chopped1 cup fat-free mayonnaise1 small onion, finely chopped1/2 cup dried cranberries1/4 cup chopped pecans2 tablespoons white wine vinegar2 tablespoons Creole mustard1 tablespoon lemon juice1/4 teaspoon pepper6 slices sourdough breadButter-flavored cooking spray3/4 cup sugar-free apricot preserves6 slices Brie cheese (1/2 ounce each)
Preparation
In a large bowl, gently combine the first 10 ingredients. Place bread slices on a baking sheet; spritz with butter-flavored cooking spray. Broil 4 in. from the heat for 2-3 minutes or until golden brown.
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.
