I love salad sandwiches of all kinds and was in the mood for some chicken so made these Cranberry Chicken Salad Sandwiches.
I rarely use canned chicken as I prefer to cook my own chicken or get a rotisserie chicken depending on what I am making but this time I decided to try chicken out of a can.
I was surprised that once combined with all the other yummy ingredients I could not tell the chicken was from a can! This means I might start using more canned meat going forward. In moderation of course.
As with any recipe like this, the quantities of certain ingredients, like the mayonnaise, are based on my tastes. Some people like theirs to be drier and others "wetter".
I found that ¾ of a cup is a happy medium and you can easily add more mayo if that's how you like your chicken salad. Conversely, you can add more chicken and/or more veggies if you find ¾ cup is too much for your taste.
As far as what kind of buns to use, I suggest you use whatever you prefer. A nice pretzel bun or Ciabatta bun works well. If you don't care for buns you can always use a couple of slices of bread. For an even healthier option, wrap the chicken salad in some lettuce to make a lettuce wrap.
🥜 Nut Allergy Warning
📋 Gather your Ingredients
You will need the following ingredients to make this Cranberry Chicken Salad Sandwiches recipe (see recipe card for quantities): Mayonnaise, Paprika, Dried Cranberries, Celery, Green Onions, Green Bell Pepper, Pecans, Canned Chicken Breast, Salt & pepper and Buns or Bread.
🥣 How to make Cranberry Chicken Salad Sandwiches
In a medium bowl, combine the mayonnaise and paprika. Add the dried cranberries, diced celery, green onion, bell pepper and pecans.
Fold in the drained chicken. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before assembling the sandwiches.
Cranberry Chicken Salad Sandwiches
- Bowl for Mixing
- ¾ cup Mayonnaise, or to taste
- ½ teaspoon Paprika
- ¾ cup Dried Cranberries
- ½ cup Celery, chopped
- 2 Green Onions, chopped
- ½ cup Green Bell Pepper, diced
- ¼ cup Pecans, chopped
- 25 oz Canned Chicken Breast, drained
- Salt and pepper, to taste
- 4 Buns
- In a medium bowl, combine the mayonnaise and paprika. Add the dried cranberries, diced celery, green onion, bell pepper and pecans.
- Fold in the drained chicken. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour before assembling the sandwiches.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.