Chicken/ Fruit/ Gluten Free/ Salads/ Sandwiches & Such

Cashew-Cranberry Chicken Salad Sandwiches

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My daughter is four years old today.  We had her birthday party on Saturday.  A small luncheon was provided along with the traditional cake and ice cream.  I don’t know how to have a gathering of any type without providing food, on either grand or small scale; I just can’t have a party without food.

While spring has hit the majority of the nation, it’s still deciding if it is sprung here or not.  Chicken salad was the first thing that popped into my mind when deciding what to make for lunch.  Due to the weather, I opted to make my winter chicken salad.

I really go back and forth on which chicken salad I like most, winter or summer.  I suppose it’s akin to a parent picking which child they like more.  Ok, that might a tad dramatic, but you get my silly point.  They are both so delicious.  If I were to rank all my food, all my recipes, this dish winter or summer versions, would be found in my top ten.  It is simple, relatively healthy, and quick to make.

I usually use light mayonnaise when I make this recipe (or most salad recipes.)  I do not like light mayo when I am having a deli-meat sandwich.  However, when I make this, all the ingredient-flavors mixing together, the mayonnaise is not a strong flavor, so I like to save some fat and calories.

 

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Cashew-Cranberry Chicken Salad Sandwiches

Author: Bobby Corder
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Ingredients

  • 1 large rotisserie chicken; shredded and chopped (about 2lbs cooked meat)
  • 4-6 celery stalks; finely diced
  • 2 cups cashews (halves & pieces)
  • 2 cups dried sweetened cranberries; roughly chopped
  • 1 tbsp yellow mustard
  • cups light mayonnaise +/-
  • Salt/pepper to taste

Instructions

  1. In a large bowl, add the chicken, celery, cashews, cranberries, and black pepper.
  2. Toss it all together well. 
  3. Taste a bite with all the components, check for salt. 
  4. Some brands of cashews available at the store are very salty, negating the need to add additional salt. therefore, add salt according to taste. 
  5. Add the mustard and mayonnaise.  Mix well. 
  6. Adjust the amount of mayonnaise to personal preference. 
  7. Taste again for black pepper and salt.  Add any if needed. 
  8. Chill for at least thirty minutes. 
  9. Serve on bread of choice or simply placed on lettuce leaves. Enjoy.
  10. And why is it I take the WORST pictures for my most favorite food? I took over 100 pictures and hated every single one.  I still have so much to learn about photography.

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cccs platterThis is naturally gluten-free if you skip serving on bread.

And why is it I take the WORST pictures for my most favorite food? I took over 100 pictures and hated every single one.  I still have so much to learn about photography.

Thank you for sharing!

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4 Comments

  • Reply
    Sandra - The Foodie Affair
    April 7, 2015 at 9:54 pm

    I love chicken salad sandwiches, but I’ve never made it with cranberries and cashews! What a great addition. I gotta make this soon – love that you can use a pre-cooked chicken!

    • Reply
      Michelle
      April 8, 2015 at 1:51 am

      Pre-cooked chicken saves my time in so many times. Thanks Sandra.

  • Reply
    Connie
    May 28, 2015 at 9:30 pm

    I love this, but I add a little purple onion for a sweet crunchy kick.

    • Reply
      Michelle
      May 29, 2015 at 12:51 am

      Oh that is a great idea! Thank you Connie.

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