Even though this chicken salad has been floating around for ages, I was only introduced to it a few years ago by my friend, Kary.
We were hanging out at her house and she made it for lunch one day. I was practically mesmerized by all the ingredients she was mixing together. It all seemed so odd…and yet wonderful. I knew immediately how much I would love it. I’ve been enjoying it regularly ever since.
She just served it on its own, but I really love it as a sandwich.
Either way, absolutely delicious.
There are a ton of variations on it. This one is mine. (No big surprise that celery isn’t anywhere to be found!)
Chicken Salad Sandwich with Cranberries, Apples, and Pecans
Prep time: 15 minutes
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon dijon mustard
• 2 tablespoons dried cranberries
• 3 tablespoons chopped pecans
• 1/4 cup diced Granny Smith apple
• 1 can (10 ounce) white chunk chicken breast, broken up into pieces
• salt and pepper
• baby spinach leaves
• 4 croissants or soft dinner rolls
In a medium bowl, mix together the mayo, yogurt, mustard. Gently fold in the cranberries, pecans, apple, and chicken. Season with salt and pepper.
Cut croissants in half. Place spinach on bottom half, followed by the chicken mixture. Top with other croissant half and enjoy!