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Cranberry Chicken Salad Sandwiches Recipe

Cranberry Chicken Salad Sandwiches Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 2 cups cubed cooked chicken breast
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons Miracle Whip Light
  • 8 dinner rolls
  • 8 lettuce leaves


  • 1. In a small bowl, combine the chicken, cranberries, onion, celery, salt and pepper. Stir in Miracle Whip.
  • 2. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.

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.

Reviews for Cranberry Chicken Salad Sandwiches

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Reviewed Jan. 3, 2015

"This is a quick, easy lunch recipe to make with leftover chicken (breast and legs). I skipped the onions and added some crunchiness with about 1/2 cup of chopped walnuts. I prefer to add a little bit of "acidity", using some chopped tomatoes. This made a good combination. I will pack lunches with this recipe."

Reviewed May. 1, 2011

"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 Feb. 27, 2011

"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 Jan. 20, 2010

"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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