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Chicken Fruit and Nut Salad Sandwiches

Chicken, Fruit & Nut Salad Sandwiches

Recipe & photo courtesy of Cole for the Young Chefs Recipe Challenge
Course entree


  • 1/3 cup refrigerated grilled chicken breast strips
  • 3 tbsp diced apple with skin on
  • 6 medium seedless red grapes
  • 2 tbsp dried cranberries (50% less sugar)
  • 2 tbsp toasted almonds
  • ½ tsp apple cider vinegar
  • 3 tbsp light salad dressing (mayo-type)
  • 2 multigrain pre-sliced sandwich thins
  • 2 tbsp chive and onion cream cheese spread
  • cup chopped romaine lettuce
  • pinch of salt


  • Wash hands with soap and water.
  • Cut the chicken strips into ½-inch pieces and add them to a medium bowl. Wash cutting board and knife. Wash hands with soap and water.
  • Scrub the apple using a clean vegetable brush under running water. Gently rub grapes under cold running water. Dry the apple and grapes with a clean towel.
  • Cut the apple and grapes into small pieces and add to the bowl with the chicken. Chop the cranberries and almonds, and add them to the bowl.
  • Season with a pinch of salt. Add the dressing and vinegar, and stir to combine.
  • Separate sandwich thins and lightly toast to firm; cool for about two minutes.
  • While the sandwich thins are toasting, gently rub romaine lettuce under cold running water, then pat dry with clean towels.
  • Place sandwich thin bottoms on a clean work surface and spread each with 1 Tablespoon of cream cheese.
  • Top sandwich thin bottoms with romaine leaves and then chicken salad in equal portions. Cover with sandwich thin tops.
  • NOTES: Packages of fully-cooked grilled chicken strips can be found refrigerated in the meat department of supermarkets. The chicken salad can be made ahead and chilled in the fridge at 40 °F or below for an hour before making the sandwiches.