Betty's Cranberry Almond Chicken Salad Sandwich

Bettyskitchen's picture

Aug. 08, 2013

In this video, Betty demonstrates how to make a Cranberry Almond Chicken Salad Sandwich.

This recipe was inspired by the chicken salad sandwich that I ordered on our recent family lunch at Windy Corner Market. It has a great combination of flavors.


For salad
Cooked chicken breast 2 Cup (32 tbs) , chopped into large chunks
Dried cranberries 1/2 Cup (8 tbs)
Slivered almonds 1/2 Cup (8 tbs) , toasted
Celery stalk 1/2 , finely chopped
For dressing
Mayonnaise 3/4 Cup (12 tbs) (1/2
Sweet pickle juice 1 1/2 Tablespoon (1
For sandwich
Sandwich buns 4 (whole wheat)
Thin tomato slices 4 , halved (as needed)
Lettuce leaves 2 (iceberg or romaine)



For Chicken Salad:

1. In a mixing bowl, combine chopped chicken, dried cranberries, toasted slivered almonds, and chopped celery.

2. In a small bowl, prepare dressing by combining mayonnaise with sweet pickle juice.

3. Stir the dressing into the bowl with chicken mixture, reserving some of the dressing to spread on buns.

For Sandwich:

4. Spread the reserved dressing on one half of the bun. Top with sliced tomatoes.

5. Place lettuce leaves on the other half and fill it with a generous amount of chicken salad.


6. Close the two halves and serve immediately.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 691Calories from Fat 438

 % Daily Value*

Total Fat 49 g75.4%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 700 mg29.17%

Total Carbohydrates 46 g15.3%

Dietary Fiber 3 g12%

Sugars 16 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet