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Today is October 24, 2021

Chicken Salad Sandwiches With Pecans and Dried Cranberries



1/2 cup pecans
2 chicken breasts, cooked and finely chopped
1/2 cup sweetened dried cranberries
1 tsp. lemon juice
1 tsp. finely grated orange peel
Black pepper and white pepper to taste
1/2 cup mayonnaise
1 loaf wheat bread, thinly sliced


Toast pecans in a 350-degree oven for 8-10 minutes and chop. Combine chicken, pecans, cranberries, lemon juice, orange peel, peppers and mayonnaise. Spread between 2 slices of bread, remove crust and cut into triangles. Yield: 20 sandwiches


Freshness tips: To keep prepared sandwiches fresh, store them in layers between damp paper towels in airtight containers in the refrigerator.

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