Name: Cranberry Pecan Chicken Salad Sandwich
Prep time: 10 min
Cook time: 30 min
Ingredients: 3/4 Lb Chicken breast boneless skinless; 2 tbsp Onion (minced); 4 tbsp Pecans; 3 tbsp Dried cranberries; 3 tbsp Mayonnaise (or more if needed); 4 Sandwich Rolls (lightly toasted, or bread of your preference); 2 cups Spring mix; 8 slices Swiss cheese; 4 Pickle spears

Cranberry Pecan Chicken Salad Sandwich

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Course: Lunch

Prep Time: 10

Cook Time: 30

Servings: Servings

Calories: 581kcal

Ingredients

3/4 Lb Chicken breast boneless skinless
2 tbsp Onion minced
4 tbsp Pecans
3 tbsp Dried cranberries
3 tbsp Mayonnaise or more if needed
4 Sandwich Rolls lightly toasted, or bread of your preference
2 cups Spring mix
8 slices Swiss cheese
4 Pickle spears

US Customary - Metric

Instructions

Simmer chicken in a pot of water over medium heat to an internal temperature of 160°F. Remove from water. Dice chicken into small bitesized pieces and refrigerate to cool fully.
Once cooled, thoroughly mix the chicken, onion, pecans, cranberries, and mayo, in a bowl. Season with salt and pepper to taste.
Lightly toast the bread.
Layer the bread with spring mix, chicken salad, and cheese. Cut in half and serve with pickles.

Notes

Pro tip: Cut the chicken breasts into similar sized chunks to cook faster. (If the chicken is diced or cut too small prior to simmering in water it has the potential to dry out or overcook).

Nutrition