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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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.
Nutrition Facts
1 each: 520 calories, 20g fat (5g saturated fat), 79mg cholesterol, 697mg sodium, 56g carbohydrate (18g sugars, 2g fiber), 29g protein.
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  • cindy_neff
    Nov 24, 2012

    Great way to use turkey leftovers! I changed it up a bit, used red onion, added chopped grapes, and use homemade cranberry sauce. Allowed to sit in the fridge for a few hours and WOW the taste is sectacular1 Served on dry toasted rye with romaine lettuce!

  • susanpamela
    Nov 24, 2012

    This is a great sandwich that could me made even better without the onions!

  • jammin gm
    Nov 24, 2012

    Great taste. I twicked it however, I added walnuts and dried cranberries and did not put the cream cheese on the bun. Saved some calories Excellent will make again.