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Chicken, Pecan & Cranberry Sandwiches


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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)

– 125 ml (½ cup) Patience Fruit & Co Whole & Juicy 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

Preparation time 10 min + 1 hour in refrigerator Portions 4

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)

– 125 ml (½ cup) Patience Fruit & Co Whole & Juicy 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

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Steps

  1. For the turkey salad:
    In a bowl, mix all the ingredients. Season and chill 1 hour to blend flavours.

  2. 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 turkey.

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.

Visit blog

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