Sonoma Chicken Salad Sandwich

By á-1088

As far as chicken salads go, this recipe leans toward the sweeter side of savory with the addition of cranberries, apple juice, and honey. A nutritious, well-balanced sandwich.

Ingredients

• DRESSING:
• 3 1/2 cups cooked shredded chicken, about 2 pounds
• 1 cup celery, diced, about 3 stalks
• 2/3 cup pecans, chopped
• 1/2 cup dried cranberries, such as Craisins, roughly chopped
• 2 tablespoons Parmesan cheese, finely grated
• Sliced bread, for serving
• 2/3 cup mayonnaise
• 1/4 cup apple juice
• 3 tablespoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon prepared yellow mustard (optional)
• 1 tablespoon poppy seeds
• 1/2 teaspoon onion powder
• Salt, to taste
• Freshly ground black pepper, to taste

Preparation

Step 1

In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside.

DRESSING:
In a separate mixing bowl whisk together all ingredients until well blended.

Pour dressing over chicken mixture and toss to evenly coat.

Serve over sliced bread, croissants or rolls. Store in refrigerator.