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Cranberry Chicken Sandwich

  • Total Time15 minutes
  • Yield6 sandwiches 1x

This cranberry chicken salad recipe is the perfect solution for using up leftover chicken and cranberries. With its delicious blend of flavors, you’ll be able to confidently whip up a quick and easy meal that everyone will love. You can even use your leftover turkey to change it up and use some of your Thanksgiving leftovers! Give it a try!

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Close up of the Chicken Salad Sandwich cut in half so you can see the salad and lettuce.

Ingredients

Units Scale
  • 3 boneless shredded cooked chicken (you could also use turkey or 2 [12.5 oz] cans of drained canned chicken)
  • 1/4 teaspoon dried thyme
  • 1/2 cup American Mayonnaise
  • 2 oz Dried Cranberries (or more )
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon celery seed
  • 1 Container/bag spring mix salad
  • 6 slices bread of your choice (or use a wrap)

Instructions

  1. In a bowl, mix together mayonnaise, dijon mustard, dried thyme, onion powder, garlic powder, paprika, sea salt, and celery seed.
  2. Add dried cranberries and chicken to the dressing and fold until everything is incorporated.
  3. Speed on to the bread and a good amount of the chicken salad mixture (I try to make it about ½ inch in thickness, but it’s totally up to you) add a layer of spring mix salad, and enjoy!

Equipment

Notes

This chicken salad is a great make-ahead so you have it ready for lunch or dinner.

Storage Details

  • Chicken salad should be stored in an airtight container in the refrigerator and will keep up to 3 days. Give it a gentle stir to reincorporate the dressing and ingredients.
  • Chicken salad does not freeze well because of the mayonnaise For meal prep, just make the chicken ahead of time, and then you’ve got lunch/dinner in minutes.

Find it online: https://www.jenn-smith.com/cranberry-chicken-sandwich/