Betty's Cranberry Almond Chicken Salad Sandwich 

Betty demonstrates how to make a Cranberry Almond Chicken Salad Sandwich.
This recipe was inspired by the chicken salad sandwich that I ordered on our recent family lunch at Windy Corner Market. It has a great combination of flavors.
Cranberry Almond Chicken Salad Sandwich
2 cups cooked chicken breast, chopped into large chunks
½ cup dried cranberries
½ cup slivered almonds, toasted
½ stalk celery, finely chopped
¾ cup mayonnaise
1 ½ tablespoons sweet pickle juice
whole-wheat sandwich buns
thin tomato slices
lettuce leaves (iceberg or romaine)
In a mixing bowl, stir together 2 cups chopped chicken, ½ cup dried cranberries, ½ cup toasted slivered almonds, and ½ stalk finely chopped celery. To make a dressing, combine ¾ cup mayonnaise and 1 ½ tablespoons sweet pickle juice. (In the video, I increased the amount of mayonnaise and sweet pickle juice to these amounts to get a creamier dressing. You may choose to use more or less.) Stir the dressing into the chicken mixture, reserving about 1 tablespoon of the dressing. Place the reserved tablespoon of dressing on one half of a whole wheat sandwich bun. Top with sliced tomatoes. Place lettuce leaves on the other half of the whole wheat sandwich bun. Top with a generous portion of Cranberry Almond Chicken Salad. Close the two halves of the sandwich bun together and serve immediately. This is a delicious chicken salad sandwich. I have made this chicken salad about five times since discovering it at Windy Corner Market, and it has become my "go-to" chicken salad! Enjoy! --Betty :)
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