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Main Dish

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)

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

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)

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

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Steps

  1. For the chicken 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.

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