Tuesday, January 15, 2013

cashew cranberry chicken sandwich

Here's another post for the leftover rotisserie chicken. Cashew nuts give a nice crunch to the sandwich. It can be served as a salad or as sandwich. All the main ingredients start from "C" so it's easy to remember. :)


(makes 3 big sandwich or 4 smaller ones)

Rotisserie or grilled chicken - 3 cups 
Celery - 1 stalk (chopped)
Cashew - 1/2 cup (chopped or halved)
Cranberries - 1/2 cup

Mayonnaise - 3/4 cup (or more, depending on how much you love mayo)
Lemon juice - 1 tsp (or more, depending on how you like it)
Salt & Pepper - to taste
Garlic powder - 1/4 tsp

Bread or croissant - enough for 3-4 sandwich
Lettuce leaves and tomato slices - optional 


  1. Chop cashew nuts in half or smaller, depending on your size preference. 
  2. If you are like me and don't like the stringy thing that celery comes with, then peel the outer layer of celery off. Chop and set it aside. 
  3. Shred the meat into bite size pieces. Heat up in the microwave for 1-2 minute. Set it aside to cool down a bit.
  4. Wash lettuce leaves and slice tomatoes if you are adding them.


  1. In a large bowl, combine all ingredients. Use a spoon and mix well. 
  2. Toast the bread if you like it warm and toasted. 


  1. Spread some mayo on each slice of bread (or inside of croissant). Add in lettuce and tomatoes. Scoop about 2 big spoonful of chicken salad in the sandwich. 
  2. Serve with nice cup of hot soup. 

1 comment:

  1. This looks so good!!! I am stalking your blog right now, and my mouth is watering!!