Best Chicken Salad Sandwich

Best Chicken Salad Sandwich

4 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
peloquinswife
Recipe by  peloquinswife

“Dried cranberries add a sweet tartness to chicken and vegetable salad. Makes a delightful sandwich filling too. Serve on whole wheat bread with turkey bacon.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.

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Reviews (4)

Rate This Recipe
Thirsty Finch
9

Thirsty Finch

I omitted the seasoned salt, because I thought it would make it too salty. Right after I made it I tasted it, but it was bland. BUT WAIT THERE'S MORE, the trick is it needs to sit overnight. The next day it was delicious! We are at the river or lake often & you can only have cold cuts for so many days in a row. We ate this for two days on the trip and we were sad when it was gone. I made it into sandwiches and served it on raisin bread, and we enjoyed it as a dip too. This is a keeper for sure!

Choosymomof2
6

Choosymomof2

I normally don't like chicken salad and I really think we might make this again :-) Even my husband liked it - even without the pepper. We used light Miracle Whip and fat free plain yogurt, two cubed chicken breasts from a left over rotisserie chicken and ripe red pear (since we did not have any grapes) and we did not have any nuts so we left them out. I can see this being very good in a whole wheat pita instead of regular sandwich bread like we did tonight. Will be using this one again.

Arizona Desert Flower
4

Arizona Desert Flower

Enjoyed the cranberries and the nuts. The tang of the yogurt can be overwhelming for someone who isn't used to subbing yogurt for mayo. Lucky for us, we enjoyed it very much. Great recipe!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 216 cal
  • 11%
  • Fat
  • 12 g
  • 19%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 13.5 g
  • 27%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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