Blueberry Pecan Chicken Salad Sandwich

A beautiful food photo caught my eye the other day. It was a bright and colorful pictorial on the making of the classic chicken salad sandwich. It got the wheels of my foodie brain churning. What other variations of this beloved staple could I create. After a period of trial and error, along with the approval of many taste testers (my family and friends), I believe that I’ve found a sweet and delicious version my grandma would be proud of.

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Blueberry Pecan Chicken Salad Sandwich

 

1/8 cup dried blueberries

1/4 cup dried cranberries

1 lb. skinless boneless chicken breast, cooked or grilled

1/3 cup of red seedless grapes sliced

1/3 cup of green grapes sliced

1/2 cup of granny smith apples diced

1/4 tsp. garlic salt or to taste

1/2 cup red onion diced

1 tbsp. freshly squeezed lemon juice

1/4 cup pecans roughly chopped

1/2 cup light mayo

4 rolls or deli buns

(Makes 4 servings)

In a large bowl, combine the chicken, red onion, grapes, apple, blueberries, cranberries, pecans, mayo, lemon juice, garlic salt, salt and pepper, to taste. Chill if desired.

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Serve on buttered and toasted rolls or deli buns.

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Eat and Enjoy!

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2 Comments Add yours

  1. dfpotten says:

    All the ingredients I love. How ’bout making it for a luncheon sometime next week? Let us know when you guys are available. Love you… Dad

  2. beth mason says:

    Looks good! ย I’ve tried with dried cranberries, apples, walnuts, but not blueberries! ย Will have to try!

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