Description
This Cranberry Pecan Chicken Salad Sandwich is a sophisticated and refreshing lunch that perfectly balances creamy, crunchy, and tart flavors. Featuring tender shredded chicken, sweet dried cranberries, and toasted pecans, this gourmet-style sandwich is elevated with a hint of fresh lemon and garlic. It is the ultimate high-protein meal, ideal for busy professionals or a weekend brunch. Simple to assemble and incredibly satisfying, this crowd-pleasing recipe is sure to become a staple in your meal prep rotation.
Ingredients
3 cups cooked chicken breast, shredded or cubed
1/2 cup mayonnaise (or Greek yogurt)
1/2 cup dried cranberries
1/2 cup pecans, toasted and chopped
1/4 cup celery, finely diced
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
Salt and black pepper to taste
8 slices artisan bread or croissants
Fresh lettuce or arugula for serving
Instructions
Dice the celery into small, even pieces.
In a large mixing bowl, combine the mayonnaise, lemon juice, garlic powder, salt, and pepper until smooth.
Add the shredded chicken, dried cranberries, toasted pecans, and diced celery to the bowl.
Fold the ingredients gently until the chicken is evenly coated with the dressing.
Lightly toast the bread or croissants for added texture.
Scoop a generous portion of the chicken salad onto each slice of bread.
Top with fresh greens, close the sandwiches, and serve immediately.
Notes
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. Always keep the bread and chicken salad separate until serving to prevent the bread from getting soggy. To toast the pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Prep Time: 10
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg