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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  1. Hello Betty. I found the slivered almonds in the supermarket and I used a rotisserie chicken instead of cooking one myself. The salad tasted delicious. Thank you so much for this great recipe.

  2. Thanks. I realize it was kind of a dumb question but I’ve never seen them pre-cut that way. Sounds like a good recipe.

  3. I think they would taste better if you put them in aluminum foil and place them in a Pyrex dish or a pan in a 350 degree oven for about 45 minutes. Remove the foil to brown them off, if desired.
    –Betty 🙂

  4. Hello Betty, this looks delicious. I do have one question if I dont use a crock pot for the chicken what is your other you just boil the chicken breasts until tender then scred? thank you so much!

  5. nice. now we wont have to travel far and spend a lot to have amazing meals outside..just go to ‘betty’s kitchen’ n make some effort to try it in our own kitchen 🙂

  6. My goodness I wish I had that sandwich right now! LOL I will definitely give this one a try! Btw, you did a good job of biting into that bad boy, as I would’ve had it from ear to ear! Just call me Grace! LOL ;)~ Love ‘n Hugs, Angie

  7. Made this for last night’s supper. As I am presently dieting, instead of a sandwich I served it on a bed of lettuce with slices of cucumber and tomato. It made for a nice light meal and luckily I have plenty for tonight as well. Really look forward to the days when we all “go out to lunch with Betty & Rick” and to later have you post your version of something you enjoyed at the eating establisments you visited. Never grow tired of viewing your videos. Thanks so much, Betty.

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