Chicken Salad Sandwiches
with Cranberries & Tangy Arugula-Apple Salad | 2 Servings
- Soy
- Wheat
- Eggs
Say hello to the most picnic-perfect sammie ya ever did see! Fully cooked chicken is diced and mixed with mayo, Dijon, and cranberries to keep things classic. But our chefs didn’t stop there! You’ll pair it with a lemony arugula salad tossed with apple slices for crisp, fruity freshness. Everything gets stuffed between toasted ciabattas for a traditional chicken salad with a tangy twist.
Ingredients
2 unit
Ciabatta Bread
(Contains: Soy, Wheat)
1 unit
Apple
1 unit
Lemon
9 ounce
Fully Cooked Chicken Breasts
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Dijon Mustard
1 ounce
Dried Cranberries
2 ounce
Arugula Lettuce
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
Nutrition Values
Cooking Steps
Halve ciabattas. Toast until golden if desired.
Meanwhile, wash and dry produce. Thinly slice apple. Quarter lemon.
Pat chicken dry with paper towels; dice into bite-size pieces. TIP: For a different texture, use two forks to shred the chicken instead.
Place chicken in a medium bowl. Stir in mayonnaise, Dijon, and cranberries. Taste and season with salt and pepper.
In a second medium bowl, toss arugula and apple with 1 TBSP olive oil, a squeeze of lemon juice, and a pinch of salt. TIP: Stir in more lemon juice if you like extra tang.
Fill ciabattas with chicken salad and as much arugula-apple salad as you like.
Divide sandwiches between plates. Serve remaining arugula-apple salad on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the chicken salad's taste, especially with cranberries; some found it bland and suggested adding curry powder or herbs.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, perfect for busy nights or lunches.
- Suggestions: Consider adding celery, pecans, or walnuts for crunch; some preferred shredding the chicken instead of dicing.
- Portions: Several mentioned it made more than two servings, great for leftovers or feeding extra people.
- Bread: Some found the ciabatta too thick or hard; a softer roll or thinner bread might work better.
Reviews from our home cooks
Please keep offering this recipe. My husband really liked it. We added a stalk of celery and 1/4 tsp curry powder to the chicken salad. Swapped out the lemon and olive oil for 2 Tbsp balsamic vinaigrette on the mixed greens and apple salad. These changes elevated the meal from 3 to 4 stars for us. Next time we would add walnuts to the salad, too. Appreciate how easy the recipe is, and yes, please keep offering it.
I was actually surprised by this recipe. I'm used to grapes and celery being in chicken salads but the cranberries and apples worked great. The apples are a winner for it, love this combination. I had leftover greens and chicken so I just combined them both to make a big salad. Delicous!
This was an amazing tasting chicken salad sandwich. The addition of apple and the tangy zesty arugula was spot on! I will order every time I see it on the menu!!
Fantastic chicken salad. I felt like it needed something additional, so I chopped up some Walnuts to add. Really loved that crunch! The salad was so light and tasty. Simple meal but so healthy and tasty.
I totally spaced putting the Apple Arugula salad on this sandwich (as you can see from the photo), but it was still Delicious! My son, who's not a big fan of Chicken, tried my sandwich and ended up eating all of it. It appears I'm gonna have to order this one again.
I added fresh dill to the chicken salad mix and thinly sliced red onion to the arugula salad. 10/10 would make it again.
Chicken salad was delicious. Liked the dried cranberries in it. I also like some shivered almonds thrown in for the crunch. We also thought the rolls were delicious.
Best chicken salad sandwich ever, we loved it and the apple salad was a nice complement to the sandwich.
I dismantled this recipe into an actual salad. Shredded the chicken. Added some shredded lettuce, Swiss cheese, strawberries, and granola ..topped with a citrus vinaigrette dressing. Sliced the bread into small slices and served toasted with butter. Chicken portions were enough for several salads.
I made a slight alteration to the recipe. I toasted some sliced almonds and added them to the chicken salad, and the depth of flavor that it added was amazing.
