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Cubed cooked chicken speeds assembly of these cute and filling chicken salad sandwiches. Dressed up with cranberries and served in dinner rolls, they’re ready in no time in Sandra Sprinkle’s Anniston, Alabama kitchen.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit, 1 fat.
Originally published as Cranberry Chicken Salad Sandwiches in Light & Tasty October/November 2006, p48
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Reviewed on May. 01, 2011 by cynthiaelliott
I made these for a special luncheon. Everyone thought they were great. I used the canned chunk chicken. It worked great. I will make these again.
Reviewed on Feb. 27, 2011 by mrsvalgal
When I made this I didn't have any cooked chicken or celery, so I used a 13 oz can of chicken (shredded) and added 1 TB of sunflower kernels, 1 TB of coconut and some chopped pecans.The onion flavor was a little strong, but everyone really liked the sandwich. It made a nice lettuce wrap sandwich also.This was quick and easy to put together for an after church lunch.
When I made this I didn't have any cooked chicken or celery, so I used a 13 oz can of chicken (shredded) and added 1 TB of sunflower kernels, 1 TB of coconut and some chopped pecans.
The onion flavor was a little strong, but everyone really liked the sandwich. It made a nice lettuce wrap sandwich also.
This was quick and easy to put together for an after church lunch.
Reviewed on Jan. 20, 2010 by HeatherHH
I love the flavor of this chicken salad, and I’m not usually a fan of cranberries. I frequently make this to use up leftover chicken. I just use whatever off-brand of light mayo I have. And, most of the time, I omit the celery and replace it with more onion.
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