I love recipes that can be made over from season to season. Not only does it make life a bit easier when you’re already familiar with a recipe, but it’s good to know that your family already approves of it.
Chicken salad sandwiches and/or chicken salad is one of the easiest recipes to make over each season. It’s also something that you can eat year-round too. It’s great for lunch, an easy dinner and entertaining.
Where to serve it
Often you will find chicken salad sandwiches at bridal showers or baby showers, but it’s also an easy recipe to make in bulk for parties and events like sports games, graduation parties and even Christmas and New Year’s lunches and brunches.
This Cranberry & Pecan Chicken Salad Sandwich is perfect for the fall and winter seasons. The beautiful flavor and sweetness of dried cranberries mixed with the tangy dressing for the chicken salad the crunch of the pecans makes this chicken salad sandwich a simple meal that the whole family will love.
While I always like using fresh ingredients when available, I used dried cranberries in this recipe to make it easy. They’re already to be added without any extra steps. If you want to use fresh you do have to cook them down and sweeten them AND then let them cool. I don’t have time for that when I’m making dinner on a weeknight.
Make once, eat again
The fact that you can make this recipe once and then eat it for several nights also makes it a bonus recipe. I love when I can do that and not have to worry about lunch or dinner for the following day. It will keep well in the refrigerator for a few days in an air-tight container.
I also love that you can eat this as a sandwich, as a salad or even as a snack on crackers.
Chicken Salad Sandwich Tips & Tricks
- I made my chicken in a pressure cooker because I like to use shredded chicken for this recipe, and it was done in 20 minutes. You can also use a slow cooker or just cook it up on the stovetop. I have this pressure cooker. My slow cooker is a bit older but this one is comparable and so pretty!
- You can also make this with leftover chicken or rotisserie chicken too.
- If you’re not a fan of mayo, try to use Greek yogurt as a substitute! Just make sure it’s a plain yogurt and not flavored.
Also, if you like my cutting boar/serving tray, you can find a great one right here right now and it’s ON SALE!
For more easy recipes, click here.
Cranberry & Pecan Chicken Salad Sandwich
- 2 lbs. of chicken
- 1 cup of chicken broth If you decide to grill your chicken or use rotisserie chicken then you don't need the chicken broth.
- 2.5 cups of dried cranberries
- 2 cups pecans, crushed
- 1 cup red onions, diced
- 3/4 cup of celery, diced
- 1.5 cups of mayo
- 1/2 cup of sour cream
- 1 Tbsp. + 1 tsp. lemon juice
- 2 Tbsp. dill, fresh or dried I prefer fresh but you can also use dried.
- 2 Tbsp. Dijon mustard
- 2 tsp. chives, fresh or died
- 2 tsp. garlic powder
- 1/2 tsp. of onion powder
- Rolls or croissants
- Cook your chicken in your pressure cooker with the chicken broth according to pressure cooker instructions. If you use a slow cooker, add the chicken broth to the slow cooker. Cook on low for 6-8 hours.
- Once done, shred chicken with a fork and add it to a bowl with the onions and celery. Refrigerate.
- Mix together remaining ingredients for the dressing – except the cranberries and pecans.
- Add dressing to your chicken and mix well
- Fold in cranberries and pecans.
- Chill for two hours.
- Add to your croissant and serve.