Cranberry Walnut Chicken Salad Sandwiches Recipes
CRANBERRY-WALNUT CHICKEN SALAD SANDWICHES
I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up the chicken. Leftover turkey works well, too. -Shannon Tucker, Land O' Lakes, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the mayonnaise, mustard and pepper. Stir in the chicken, cheese, celery, cranberries, walnuts and parsley., Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.
Nutrition Facts : Calories 411 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 469mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.
RACHEL'S CRANBERRY CHICKEN SALAD
This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!
Provided by Rachel Mehl
Categories Salad
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).
Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g
CRANBERRY CHICKEN SALAD SANDWICHES
Cubed cooked chicken speeds assembly of these cute and filling chicken salad sandwiches. Dressed up with cranberries and served in dinner rolls, they're ready in no time in Sandra Sprinkle's Anniston, Alabama kitchen.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the chicken, cranberries, onion, celery, salt and pepper. Stir in Miracle Whip. , Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 796mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CRANBERRY WALNUT CHICKEN SALAD
Make and share this Cranberry Walnut Chicken Salad recipe from Food.com.
Provided by john_audreyhorton1
Categories Fruit
Time 40m
Yield 7-8 serving(s)
Number Of Ingredients 10
Steps:
- Stir together all ingredients.
- Serve over bed of spinach or with whole grain bread for sandwiches.
Nutrition Facts : Calories 164.7, Fat 11, SaturatedFat 1.8, Cholesterol 34.4, Sodium 177.6, Carbohydrate 5.9, Fiber 0.8, Sugar 1.6, Protein 10.9
CRANBERRY WALNUT CHICKPEA SALAD SANDWICH
Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 3-4
Number Of Ingredients 13
Steps:
- Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if your a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
- In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
- Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
- Notes:.
- Add extra of anything you like, and vice versa if your not keen on an ingredient use less or omit!
- Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
- For the dressing, if using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this reicpe with tahini -- it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
- Enjoy!
Nutrition Facts : Calories 618.2, Fat 30, SaturatedFat 3.5, Sodium 771.9, Carbohydrate 72.2, Fiber 16.4, Sugar 5, Protein 20.8
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