Description
Crunchy pecans and tangy-sweet chicken salad layered in warm bread, perfect for quick, elegant teas. No heat or wine required, ready in 15 minutes with bold cranberry-peach flavor.
Ingredients
2 cups cooked chicken, diced
1 cup cranberries (Ocean Spray Craisins recommended)
1/2 cup pecans, skillet-toasted
4 scallions (white parts chopped, green parts for garnish)
1/2 cup peach jam
2 tbsp lemon juice (freshly squeezed only)
1/2 cup mayonnaise (Hellmann’s preferred)
1/4 tsp celery salt
1/4 cup parsley, flat-leaf chopped
16 slices bread (Pepperidge Farm Farmhouse)
Instructions
Dice chicken into 1/4-in cubes. Toast pecans in skillet 3-4 minutes
Add chicken, cranberries, pecans, scallion whites, peach jam, and lemon juice to a bowl
Mix in mayonnaise, celery salt, and parsley with green scallion garnish until combined
Spread 2 tbsp chicken salad onto 8 bread slices, top with remaining slices
Trim crusts and cut diagonally into 4 pieces per sandwich; serve triangle-up on platter
Notes
Toast pecans until golden aromatic
Use leftover chicken at room temperature
Balance sweetness with up to 1 additional tbsp lemon juice
Add crumbled pepper jack cheese for extra tang
Avoid overtossing mixture to prevent sogginess
Use seeded sandwich loaf instead of thick-cut bread
- Prep Time: 15
- Category: Lunch
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 205
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg