I love chicken salad sandwiches but honestly never remember to make them myself – until now! I recently had some extra chicken breasts and I’m so thankful that the craving hit because these are delish. The dried cranberries add some nice tartness to the mixture and the chopped pecans and celery give it a bit of extra texture and crunch.
I used multigrain bread and added some lettuce, but feel free to customize the sandwiches to your liking. Also one little tip…I’ve found that if possible, it’s great to make this the day before because as the salad sits, the cranberries get extra juicy and the flavors mingle together so nicely!
Chicken Salad with Cranberries and Pecans
2 cups chopped chicken
1/3 cup mayonnaise
1 1/2 tsp Dijon mustard
1/3 cup dried cranberries
1/4 cup chopped pecans
1/4 cup chopped celery
Salt and pepper (to taste)
8 slices of bread
+Additional optional toppings like lettuce
Yield: 4 sandwiches
Mix the mayo and mustard in a mixing bowl. Add the chicken, cranberries, pecans, and celery – stir until the dressing is fully incorporated. Add salt and pepper as needed.
Use 1/2 cup of chicken salad and two slices of your favorite bread for each sandwich. Add lettuce and any other toppings you want. Cut the sandwich in half and serve.
Source: Slightly adapted from Culicurious