Chicken Salad Sandwiches

Name: Chicken Salad Sandwiches with Cranberries & Tangy Arugula-Apple Salad | 2 Servings
Yield: 2 servings
Ingredients: 2 Bread; 1 unit Apple; 1 Lemon; 9 oz Chicken Breast; 4 tbsp Mayonnaise; 1 oz Dijon Mustard; 1 oz Cranberries; 2 oz Lettuce; Salt; Black Pepper; 1 tbsp Olive Oil

with Cranberries & Tangy Arugula-Apple Salad | 2 Servings

By Recipe0 System

Say hello to the most picnic-perfect sammie ya ever did see! Fully cooked chicken is diced and mixed with mayo, Dijon, and cranberries to keep things classic. But our chefs didn’t stop there! You’ll pair it with a lemony arugula salad tossed with apple slices for crisp, fruity freshness. Everything gets stuffed between toasted ciabattas for a traditional chicken salad with a tangy twist.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Bread
1 unit Apple
1 Lemon
9 oz Chicken Breast
4 tbsp Mayonnaise
1 oz Dijon Mustard
1 oz Cranberries
2 oz Lettuce
Salt
Black Pepper
1 tbsp Olive Oil

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Halve ciabattas. Toast until golden if desired.
2

Meanwhile, wash and dry produce. Thinly slice apple. Quarter lemon.
3

Pat chicken dry with paper towels; dice into bite-size pieces. TIP: For a different texture, use two forks to shred the chicken instead.
4

Place chicken in a medium bowl. Stir in mayonnaise, Dijon, and cranberries. Taste and season with salt and pepper.
5

In a second medium bowl, toss arugula and apple with 1 TBSP olive oil, a squeeze of lemon juice, and a pinch of salt. TIP: Stir in more lemon juice if you like extra tang.
6

Fill ciabattas with chicken salad and as much arugula-apple salad as you like.
7

Divide sandwiches between plates. Serve remaining arugula-apple salad on the side.

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