Cranberry Chicken Salad Sandwiches with Arugula Apple Salad

These chicken salad sandwiches are a picnic-perfect meal that brings together creamy, tangy and crunchy textures. Fully cooked chicken is diced and mixed with mayonnaise, Dijon mustard and dried cranberries for a classic yet slightly sweet filling.

To brighten things up, we’ve paired it with a crisp arugula and apple salad tossed in lemon juice and olive oil. Everything gets stuffed between toasted ciabatta rolls for a satisfying lunch or dinner that’s ready in minutes.

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Ingredients

2 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 ounce Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce Arugula LettuceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve the ciabatta rolls. Toast them in a toaster or under the broiler until golden, if desired.
2. Meanwhile, wash and dry the produce. Thinly slice the apple. Quarter the lemon.
3. Pat the chicken dry with paper towels; dice into bite-size pieces. For a different texture, use two forks to shred the chicken instead.
4. Place the chicken in a medium bowl. Stir in the mayonnaise, Dijon mustard and dried cranberries. Season with salt and pepper to taste.
5. In a second medium bowl, toss the arugula and apple slices with 1 tablespoon olive oil, a squeeze of lemon juice and a pinch of salt. Add more lemon juice if you like extra tang.
6. Fill the toasted ciabatta halves with the chicken salad and as much of the arugula-apple salad as you like.
7. Divide the sandwiches between plates. Serve any remaining arugula-apple salad on the side.

Recipe Tips

FAQ

Can I use rotisserie chicken instead of fully cooked chicken breasts?

Yes, rotisserie chicken works great. Just remove the skin and bones, then dice or shred the meat.

Can I make the chicken salad ahead of time?

Absolutely. Prepare the chicken salad up to a day in advance and store it in the refrigerator. Assemble the sandwiches just before serving.

What can I substitute for ciabatta bread?

Any crusty roll or sliced bread will work. Try sourdough, brioche buns or whole wheat bread.