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Quick Cranberry Chicken Salad Sandwiches

 Quick Cranberry Chicken Salad Sandwiches
This tasty, filling chicken sandwich is a great way to use up leftover cranberry sauce. It will brighten your day. —Michaela Rosenthal, Woodland Hills, California
2 ServingsPrep/Total Time: 20 min.


  • 2 sandwich buns, split
  • 2 teaspoons butter, softened
  • 2 teaspoons cream cheese, softened
  • 1 cup shredded cooked chicken
  • 1/3 cup whole-berry cranberry sauce
  • 3 tablespoons mayonnaise
  • 2 green onions, chopped
  • 1 teaspoon lemon juice
  • 2 lettuce leaves


  • Place buns cut side up on an ungreased baking sheet. Spread butter
  • over bun bottoms. Broil 3-4 in. from the heat for 1-2 minutes or
  • until golden brown. Spread cream cheese on bun tops.
  • In a small bowl, combine the chicken, cranberry sauce, mayonnaise,
  • onions and lemon juice. Spread over bun bottoms. Top each with a
  • lettuce leaf; replace tops. Yield: 2 servings.
Nutritional Facts: 1 sandwich (prepared with reduced-fat butter, reduced-fat cream cheese and reduced-fat mayonnaise) equals 520 calories, 20 g fat (5 g saturated fat), 79 mg cholesterol, 697 mg sodium, 56 g carbohydrate, 2 g fiber, 29 g protein.

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Quick Cranberry Chicken Salad Sandwiches (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.