Cranberry Walnut Chicken Salad Sandwich Recipe

Prepare chicken

If not already cooked, poach or roast two small boneless chicken breasts (about 12–14 oz raw) until internal temperature reaches 165°F (74°C), then cool and chop or shred into bite-size pieces to yield about 2 cups. Alternatively use leftover roasted chicken or rotisserie chicken, removing excess skin and bones.

Toast walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool, then roughly chop.

In a large bowl combine the mayonnaise (1/2 cup), Greek yogurt (2 tbsp), Dijon mustard (1 tsp), lemon juice (1 tbsp), honey (1 tsp), salt (1 tsp), and black pepper (1/2 tsp). Whisk until smooth and emulsified.

Add the shredded chicken (2 cups), chopped dried cranberries (1 cup), toasted chopped walnuts (1/2 cup), diced celery (1/2 cup), and minced red onion (2 tbsp) to the dressing. Gently fold until evenly coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Refrigerate for at least 20 minutes to let flavors meld (can refrigerate up to 2 days).

In a medium bowl whisk together Greek yogurt (2 tbsp), mayonnaise (1 tbsp), lime juice (1 tbsp), honey (1/2 tsp), salt (1/2 tsp), and black pepper (1/4 tsp) until smooth.

Add shredded cabbage (2 cups), grated carrot (1/2 cup), and chopped cilantro (1/2 cup) to the dressing. Toss until all vegetables are evenly coated. Adjust salt, pepper, or lime to taste. Chill for 10–15 minutes before assembly to blend flavors.

Optional: lightly butter or brush both sides of each bread slice with butter or olive oil and toast in a skillet or toaster until golden and slightly crisp, about 1–2 minutes per side in a skillet over medium heat.

Lay out 4 slices of seeded multigrain bread. If using, place a lettuce leaf on each bottom slice to create a moisture barrier.

Divide the cranberry walnut chicken salad evenly among the 4 sandwiches, placing about 1/2 cup of salad per sandwich (adjust to preference). Spoon the cilantro coleslaw on top of the chicken salad (about 1/4 cup per sandwich) so it sits between the chicken and the top bread slice — this adds brightness and crunch.

Top with remaining bread slices, press gently, then cut sandwiches in half on the diagonal. Serve immediately or wrap tightly and refrigerate up to 24 hours for packed lunches.