Ingredients
450 g (1 lb) chicken, cooked and coarsely chopped
60 ml (¼ cup) pecans, toasted and coarsely chopped
75 ml (⅓ cup) Granny Smith apple, very small diced (around ½ apple)
½ cup Patience Fruit & Co Whole & Soft Dried Cranberries
1 green onion, minced
75 ml (⅓ cup) plain Greek yoghurt
30 ml (2 tbsp) light mayonnaise
– 15 ml (1 tbsp) apple cider vinegar
– 15 ml (1 tbsp) fresh rosemary, chopped
– Your choice of whole wheat bread loaf, sliced
– Your choice of greens: arugula, microgreens, watercress, etc.
– Salt and pepper
Your refrigerator is crammed full of chicken leftovers? Here’s a quick and delicious way to use leftovers without sacrificing taste.
Ingredients
450 g (1 lb) chicken, cooked and coarsely chopped
60 ml (¼ cup) pecans, toasted and coarsely chopped
75 ml (⅓ cup) Granny Smith apple, very small diced (around ½ apple)
½ cup Patience Fruit & Co Whole & Soft Dried Cranberries
1 green onion, minced
75 ml (⅓ cup) plain Greek yoghurt
30 ml (2 tbsp) light mayonnaise
– 15 ml (1 tbsp) apple cider vinegar
– 15 ml (1 tbsp) fresh rosemary, chopped
– Your choice of whole wheat bread loaf, sliced
– Your choice of greens: arugula, microgreens, watercress, etc.
– Salt and pepper
Print ShareSteps
For the chicken salad:
In a bowl, mix all the ingredients. Season and chill 1 hour to blend flavours.For sandwiches
Spread chicken salad over the bottom slice of your choice of bread. Top with greens. Close with other bread slice.
Recommendations
You can also make these sandwiches using leftover cooked chicken.
Thanks to our collaborator
Science & Fourchette
Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.
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In this recipe
Organic Whole Dried Cranberries, sweetened with cane sugar
These delicious, exquisitely tender organic dried cranberries will delight all berry enthusiasts. Delicately infused with sugar, they retain just enough of the cranberry’s unique tartness.
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