10m$6.87Chicken Cranberry and Apple Sandwich
A quick whole wheat sandwich filled with creamy chicken salad, sweet dried cranberries, and crisp, tart Granny Smith apple.
- Cuisine
- American
Shopping options
Mayonnaise
3 Tablespoon
Duke's® Real Mayonnaise, 18 oz Squeeze Bottle, Smooth & Creamy Mayo
8%
Fully cooked ready-to-eat chicken breast strips
6 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips
75%
Dijon mustard
1 Teaspoon
Grey Poupon Dijon Mustard
2%
Dried cranberries
3 Tablespoon
Ocean Spray® Craisins® Original Dried Cranberries - Dried Fruit
18%
Whole wheat sandwich bread
4 Count
Nature's Own 100% Whole Wheat, Non-GMO Small Loaf Bread, Sandwich Bread, 12 oz Loaf
33%
Ground black pepper
0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Fine salt
0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Granny Smith apple
1 Each
Small Granny Smith Apple - Each
100%
Lemon juice
1 Teaspoon
Italia™ Garden Lemon Juice
4%
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- Fully cooked ready-to-eat chicken breast strips-6 ounces
- Granny Smith apple-1 each
- Dried cranberries-3 tablespoons
- Mayonnaise-3 tablespoons
- Dijon mustard-1 teaspoon
- Lemon juice-1 teaspoon
- Fine salt-0.13 teaspoons
- Ground black pepper-0.13 teaspoons
- Whole wheat sandwich bread-4 slices
Chop the cooked chicken into 1/4-inch pieces. Core the apple and cut it into 1/4-inch dice, leaving the peel on for color and crunch.
Use a clean cutting board and knife, and wash the apple before cutting.
Use only fully cooked, ready-to-eat chicken; do not use raw chicken.
Stir the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper together in the mixing bowl.
Add the chicken, apple, and dried cranberries. Fold until everything is evenly coated.
Keep the prepared filling refrigerated at 40°F or below; discard it after more than 2 hours at room temperature, or 1 hour above 90°F.
Divide the chicken salad evenly between 2 slices of bread. Top with the remaining bread slices, press gently, and cut each sandwich in half. Serve immediately.
Serve immediately, or refrigerate the filling promptly if it will not be served right away.
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