Chicken Salad with Cranberries and Pecans

By Our Recipe Contributor, Rebecca Spoolstra

These sandwiches are the perfect thing to make with any extra chicken you have on hand and would be great for lunch with your lady friends! The cranberries add some nice tartness and the celery and pecans give it a bit of extra crunch and texture.


2 cups chopped chicken

1/3 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1/3 cup dried cranberries

1/4 cup chopped pecans

1/4 cup chopped celery

Salt and pepper (to taste)

8 slices of bread

Additional optional toppings like lettuce


1. Mix the mayo and mustard in a mixing bowl. Add the chicken, cranberries, pecans, and celery – stir until the dressing is fully incorporated. Add salt and pepper as needed.

2. Use 1/2 cup of chicken salad and two slices of your favorite bread for each sandwich. Add lettuce and any other toppings you want. Cut the sandwich in half and serve. Refrigerate any leftovers.


This recipe makes 4 sandwiches.

If possible, make this the day before because as the salad sits, the cranberries get extra juicy and the flavors mingle together so nicely!

This recipe is originally posted here.