Sonoma Chicken Salad Sandwich

As far as chicken salads go, this recipe leans toward the sweeter side of savory with the addition of cranberries, apple juice, and honey. A nutritious, well-balanced sandwich.

Photo by stacy s.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    cups cooked shredded chicken, about 2 pounds

  • 1

    cup celery, diced, about 3 stalks

  • 2/3

    cup pecans, chopped

  • 1/2

    cup dried cranberries, such as Craisins, roughly chopped

  • 2

    tablespoons Parmesan cheese, finely grated

  • Sliced bread, for serving

  • DRESSING:

  • 2/3

    cup mayonnaise

  • 1/4

    cup apple juice

  • 3

    tablespoons honey

  • 2

    teaspoons apple cider vinegar

  • 1

    teaspoon prepared yellow mustard (optional)

  • 1

    tablespoon poppy seeds

  • 1/2

    teaspoon onion powder

  • Salt, to taste

  • Freshly ground black pepper, to taste

Directions

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. DRESSING: In a separate mixing bowl whisk together all ingredients until well blended. Pour dressing over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

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