Cranberry Walnut Chicken Salad Sandwiches

So I could wax poetic about this cranberry walnut chicken salad sandwiches recipe…

Or I could just say what I’m really thinking right now, which is- omg I’ve eaten way too much food over the course of the last 3 days, rendering me entirely unable to generate any food related adjectives and superlatives that might describe this recipe.To clarify why a recipe is even being posted in this timeframe: I made this recipe before the holidays, anticipating that this recipe might be something one might want to make after the holidays- say, with leftover roasted chicken or turkey if one has those ingredients on hand- and it was tested and enjoyed with relish when the bellies of Sarah and Dave were decidedly less engorged.If you are a person who is currently hungry, you should definitely make this.

This recipe is, indeed, excellent. (Seriously… that melty cheese though… )If you are similarly stuffed, let’s commiserate together about how this January will be a month dedicated to the consumption of only broth and Soylent.

Maybe let’s just pin this one for later…

Cranberry Walnut Chicken Salad Sandwiches

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 15 minutes mins

Ingredients

  

• 1.5 lbs chicken breast or about 2 cups, cubed, cooked, leftover chicken or turkey
• 1/3 cup minced chives
• ½ cup toasted walnuts roughly chopped (toast in 350 degree oven for about 10 minutes)
• 2/3 cup dried cranberries
• 1/3 cup mayonnaise
• Salt and Pepper to taste
• 8 slices of bread I used whole wheat sourdough from Trader Joes
• 8 Havarti cheese slices
• Red Leaf Lettuce optional
• Olive Oil

Instructions

 

• If starting with raw chicken, bake in preheated 350 degree oven for about 20-30 minutes or until chicken is cooked through.
• Once cooked, cut chicken into cubes and refrigerate for about 2 hours, or until chilled.
• In a medium mixing bowl combine chicken, chives, walnuts, cranberries, and mayonnaise. Stir until thoroughly combined.
• Season with salt and pepper, to taste.

To assemble:

• Drizzle bread lightly with olive oil. Assemble sandwich by placing 2 slices of cheese on bottom piece of bread and then mound with chicken salad. Place second slice of bread on top.
• Heat cast iron skillet on medium-high heat. (Alternatively, may use pannini press on high heat).
• Cook sandwich about 2-3 minutes/side or until bread is toasty and crisp and cheese is melted.
• Remove from heat. Add lettuce, if desired.
• Serve immediately.