I have never baked GF bread better than this.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- ½ cup light mayonnaise
- ½ cup low-fat plain yogurt
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- 1 ½ cups dried cranberries
- 1 cup chopped celery
- 1 cup cubed green apple
- 1 cup sliced red grapes
- 1 cup chopped pecans
- 4 cups drained canned chicken or cooked shredded chicken
- ground black pepper to taste
- 16 slices whole wheat bread, or 8 bread rolls
Instructions
- Mix mayonnaise, yogurt, paprika, and seasoned salt together in a bowl; fold in cranberries, celery, apple, grapes, and pecans. Stir in chicken and season with black pepper.
- Spoon the chicken salad onto 8 slices of bread and top with remaining slices, or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 2 g |
| Sodium | 411 mg |
| Sugars | 11 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
The chicken salad is quite filling. The chicken salad is definitely better the next day. I would cut back on the cranberries, perhaps a 1/2 cup would be more than enough. I loved the crunchiness of this salad and the ingredients worked well together! Don’t forget the pecans, they really add to the chicken salad.
This colorful chicken salad sandwich would make a lovely addition to a tea party, but I made this in a big batch for nutritious lunches all week. Between the chicken, pecans, fruits and celery it provides: lean protein, natural vitamins, fiber, healthy fats, and some energy-boosting carbs. (To make this even healthier, I looked for dried cranberries that had 50% less added sugar than the usual ones, and I opted for mayo made with olive oil. I also made my own seasoned salt from a recipe found here on AR but decreased the salt a bit.) The little bits of pecans, fruits and celery create a bright medley: pops of color, a satisfying crunch that nicely contrasts the tender chicken, and a burst of flavor to a dish that can be otherwise bland. This can be served in a variety of ways. My husband ate it on the suggested sandwich bread. Next time I may even toast the bread on the stove with a drizzle of olive oil and layer the chicken salad on a bed of arugula. My kids ate it in whole grain pita pockets, and I opted to put a big dollop on an arugula salad. All were delicious!
A delicious chicken salad that lives up to its name!
Awesome
I’ve tried it and it is delish
Delicious chicken salad! I followed the recipe exactly, plus added a splash of white wine vinegar for a bit of ‘zing.’ I love how quick and easy this is–and it makes for a tasty, well-balanced, and filling dinner on a super hot day! While I really enjoyed this chicken salad when freshly made; the other reviewers are correct–it gets even better the next day! Thanks so much for sharing your recipe! This is one I will make again!
I left out the apple and grapes – used the dried cranberries. Made sandwiches using small croissant rolls. It received rave reviews at our ladies Christmas party.
Very tasty. I added some cayenne cause i like the heat.
Made exactly per recipe, and is truly my favorite chicken salad recipe now.
Love the apples, grapes and pecans! I made no changes. Sitting overnight in the fridge melds all the flavors. This is a keeper!
This is so good and light. Awesome for my diet. I didn’t have plain yogurt and used strawberry. Also didn’t have pecans and used walnuts. It still came out delicious. 2 thumbs up on this one.
Made exactly as stated except the cranberries. Forgot them and was not going back to the store for them. But, it is delicious without them. Super easy and a nice cool option for a meal on a sweltering summer day. Definitely added to my favorites.
Love this every time but have never reviewed before. Let sit in fridge a few hours to let flavors mingle. I stuck to the recipe until the chicken. I only had 1 can 12.5 oz premium chunk chicken but it still had enough for me. I think it would be very dry with 4 cups of chicken. I also added 1/2 Cup unsweetened coconut – toasted.
I like the creaminess but it has a lot of ingredients I’m not used to in a chicken salad. But I wanted to try something new. It’s not bad. It’s missing something. I’m going to add boiled eggs an see… Thanks for the recipe.
But there is noooooooo way I would ever use canned chicken. Go to the grocery store and get a rotisserie chicken. Great recipe!!
Good combination of goodies. Great to get ride of left over chicken. I never measure. I substituted sour cream because I did not have plain yogurt in the fridge. No grapes either but they would be good. A little lemon juice adds a citrus overtone. And I may try a small amount of red onion when I make it next time….which will be soon!
I’ve made delicious versions of Sonoma chicken and Waldorf salads and this just didn’t cut it. Way too sweet and mushy with the canned chicken.
I added a little Splenda …. so tasty.
I love this recipe! My family loves it too. I usually make it in the summer, for picnics, vacation, or just a cool, bright meal. I usually use grilled chicken, never canned. I’ve tried different grapes and apples, all have been great.
My kids aren’t fans of grapes and cranberries, but even omitting them, this is a delicious recipe!
Except for subbing walnuts for pecans and using cold rotisserie chicken, I followed the recipe to a tee. Started chopping at 10:30, stuck it in the fridge at 11, served it to the church ladies at noon. It was widely agreed among the group that this is, in fact, the best chicken salad sandwich ever. I wouldn’t add a thing, except plenty of pita pockets. Can’t wait for leftovers tomorrow!