Chicken, Pecan & Cranberry Sandwiches

Ingrédients

450 g (1 lb) chicken, cooked and coarsely chopped

60 ml (¼ cup) pecans, toasted and coarsely chopped

75 ml (⅓ cup) Granny Smith apple, very small diced (around ½ apple)

½ cup Patience Fruit & Co Whole & Soft Dried Cranberries

1 green onion, minced

75 ml (⅓ cup) plain Greek yoghurt

30 ml (2 tbsp) light mayonnaise

– 15 ml (1 tbsp) apple cider vinegar

– 15 ml (1 tbsp) fresh rosemary, chopped

– Your choice of whole wheat bread loaf, sliced

– Your choice of greens: arugula, microgreens, watercress, etc.

– Salt and pepper

Your refrigerator is crammed full of chicken leftovers? Here’s a quick and delicious way to use leftovers without sacrificing taste.

Les étapes

1. For the chicken salad:
   In a bowl, mix all the ingredients. Season and chill 1 hour to blend flavours.

2. For the chicken salad:
   In a bowl, mix all the ingredients. Season and chill 1 hour to blend flavours.

3. For sandwiches
   Spread chicken salad over the bottom slice of your choice of bread. Top with greens. Close with other bread slice.

4. For sandwiches
   Spread chicken salad over the bottom slice of your choice of bread. Top with greens. Close with other bread slice.

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