Tangy Chicken Salad Sandwiches with Cranberries and Arugula-Apple Salad

These chicken salad sandwiches are the perfect balance of creamy, tangy and fresh. Tender cooked chicken is mixed with mayonnaise, Dijon mustard and sweet dried cranberries for a classic filling with a twist. Paired with a crisp arugula and apple salad tossed in a lemony dressing, every bite is bursting with flavor.

Stacked between toasted ciabatta rolls, this sandwich is ideal for a quick lunch or a picnic. The combination of textures-from the crunchy apple to the soft bread-makes it a satisfying meal that comes together in just 10 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 unit Grey Poupon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve the ciabatta rolls and toast them until golden if desired.
2. Wash and dry the produce. Core and thinly slice the apple. Quarter the lemon.
3. Pat the chicken dry with paper towels and dice into bite-size pieces. For a different texture, use two forks to shred the chicken instead.
4. In a medium bowl, combine the diced chicken, mayonnaise, Dijon mustard and dried cranberries. Season with salt and pepper to taste.
5. In another medium bowl, toss the arugula and apple slices with olive oil, a squeeze of lemon juice and a pinch of salt. Add more lemon juice for extra tang if desired.
6. Fill the toasted ciabatta rolls with the chicken salad and as much of the arugula-apple salad as you like.
7. Divide the sandwiches between plates and 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.

What can I substitute for ciabatta bread?

Any crusty roll or bread, such as sourdough or brioche, will work well.

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.