I have a recipe for chicken salad sandwiches that you will love! I make these for lunch, for parties, and I even sell them as part of my catering menu. The apples, cranberries, and pecans really set this recipe apart, giving it a fun and delicious texture.
How to Make Chicken Salad Mixture
This chicken salad sandwich mixture is a cinch to make. You'll need to put the following ingredients into a medium sized bowl:
3 (12.5 oz) cans white chicken breast, drained
6 Tbsp light mayo
6 Tbsp nonfat plain Greek yogurt (or sour cream)
1 Tbsp Dijon mustard
1 tsp each: Kosher salt, black pepper, and onion powder
Once in the bowl, use the back of a fork to break up the chicken and mix everything together. It should be thick and creamy.
Now add in the following:
1 large chopped Granny Smith apple
1/2 cup dried cranberries
1 cup chopped pecans
I like to use the Granny Smith apple because it is tart. The tartness of the apple and cranberry really balance the creaminess in the chicken. The pecans add a nice crunch.
Fold everything together using a large spatula, making sure all the pieces are coated in creaminess!
This chicken salad sandwich mixture will stay good in the refrigerator in an airtight container for up to 3 days. But it probably won't last that long, because once you taste it, you won't be able to stop!
Assembling Chicken Salad Sandwiches
Assembling chicken salad sandwiches is a breeze!
Classically, chicken salad sandwiches are served on a croissant with either spinach, spring mix, or lettuce. Simply cut a croissant in half horizontally, place your greens on the bottom (I like fresh spinach best!), and then scoop about 1/2 cup of the chicken salad mixture on top. Replace the top of the croissant and cut in half.
If you plan on serving these chicken salad sandwiches for a party, I find it helpful to hold the halves together with a toothpick.
The chicken salad mixture can be made a day or two in advance, but it is important not to assemble the sandwiches until the day of because they can go soggy and the greens will wilt.
I have served these chicken salad sandwiches countless times for brunches, bridal showers, baby showers, and even game-day parties. I haven't met someone who doesn't LOVE them!
If you have a party, baby shower, or potluck coming up, I encourage you to save or pin this recipe for later so you can try it. You won't regret it! Happy cooking y'all!
Chicken Salad Sandwiches
- 3 12.5 oz cans of chunk chicken, drained
- 6 Tbsp light mayo
- 6 Tbsp nonfat plain Greek yogurt or light sour cream
- 1 Tbsp Dijon mustard
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup dried cranberries
- 1 Granny Smith apple, chopped
- 1 cup chopped pecans
- spinach or lettuce
- 8 croissants
- Add the first eight ingredients to a medium mixing bowl and mix until all the chicken is broken into pieces and coated.
- Add the apples, cranberries, and pecans and combine together.
- Cut each croissant in half width-wise, layer on spinach or lettuce leaves, and scoop a 1/4-1/2 cup of the chicken salad mixture onto each.
- Put the top on each sandwich, pin down with toothpicks on either side, and cut in half.
- Chicken salad is good in the refrigerator inside an airtight container for 3 days.