Cranberry-Almond Chicken Salad Sandwich
A refreshing and light chicken salad that includes a sweet twist of dried cranberries. Enjoy between two slices of whole wheat bread!
Servings 6
Equipment
- Medium bowl
- Small bowl
- Whisk
Ingredients
Chicken Salad:
- 2 cups shredded chicken*
- ⅓ cup sliced almonds
- ¼ cup dried cranberries
- 2 tablespoons Parmesan cheese
Dressing:
- ⅓ cup reduced fat mayo
- 3 tablespoons apple juice
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ⅛ teaspoon onion powder
- salt and pepper to taste
Instructions
For the sandwiches
- Mix chicken*, sliced almonds, dried cranberries, and Parmesan cheese in medium size bowl.
- Whisk dressing ingredients in small bowl.
- Add dressing into medium bowl with chicken salad mixture and stir until combined.
- Serve approximately 1/3 cup of salad mixture between two slices of whole wheat toast with a lettuce leaf, slice of tomato and sliced onion.
*To make shredded chicken
- *To make shredded chicken, place 2 chicken breasts in small crockpot. Add ½ cup apple juice and ½ cup water to crockpot. Cook chicken until it can be shredded with a fork (4-5 hours on low or 2-3 hours on high). When done, remove chicken to plate and shred with a fork. This can be done the night before to make for quick meal prep.
Notes
Nutrition Information Per Serving (1 sandwich):
320 calories, 97 calories from fat, 11g fat, 1.5 saturated fat, 53mg cholesterol, 426mg sodium, 53g total carbohydrates, 5g dietary fiber, 9g sugars, 28 protein.