Cranberry & Pecan Chicken Salad Sandwich



  • 2 lbs. of chicken
  • 1 cup of chicken broth If you decide to grill your chicken or use rotisserie chicken then you don’t need the chicken broth.
  • 2.5 cups of dried cranberries
  • 2 cups pecans, crushed
  • 1 cup red onions, diced
  • 3/4 cup of celery, diced
  • 1.5 cups of mayo
  • 1/2 cup of sour cream
  • 1 Tbsp. + 1 tsp. lemon juice
  • 2 Tbsp. dill, fresh or dried I prefer fresh but you can also use dried.
  • 2 Tbsp. Dijon mustard
  • 2 tsp. chives, fresh or died
  • 2 tsp. garlic powder
  • 1/2 tsp. of onion powder
  • Rolls or croissants


  • Cook your chicken in your pressure cooker with the chicken broth according to pressure cooker instructions. If you use a slow cooker, add the chicken broth to the slow cooker. Cook on low for 6-8 hours.
  • Once done, shred chicken with a fork and add it to a bowl with the onions and celery. Refrigerate.
  • Mix together remaining ingredients for the dressing – except the cranberries and pecans.
  • Add dressing to your chicken and mix well
  • Fold in cranberries and pecans.
  • Chill for two hours.
  • Add to your croissant and serve.

Last step: Don’t forget to share!

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