Cape Cod chicken salad sandwich [Recipe]


Cape Cod chicken salad sandwich [Recipe]

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You'll want to take this tasty chicken salad sandwich to your next picnic! For more yum, giveaways and food philosophy, check out MealsOnHeelsByMindy.com and Don't Worry Eat Happy!

Prep time: 7 minutes, cook time: 18 minutes



  • 2 pre-cooked roaster chicken breasts, skin removed
  • 8 ounces thick-cut bacon
  • 8 ounces Bibb (Butter) lettuce, rinsed and patted dry
  • 1 Granny Smith apple, peeled and finely chopped
  • ½ cup organic walnuts, toasted and chopped
  • ½ cup dried organic cranberries
  • 6 ounces blue cheese sliced into thin strips
  • 3 tablespoons apple cider vinegar
  • 1 orange, zested
  • ½ lemon, zested
  • 2 tablespoons fresh orange juice, no pulp
  • 2 tablespoons Dijon mustard
  • 1 tablespoon agave honey
  • Salt and fresh ground pepper to taste
  • 2/3 cup Extra Virgin olive oil
  • 7-grain bread, cut into 8 slices
  • Chopped fresh chives for garnish



  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Place bacon slices on baking rack atop a sheet pan. Roast the bacon for 18 to 20 minutes or until nicely browned. Remove from oven. Allow to cool.
  3. In a large bowl combine chopped apple, chopped toasted walnuts and dried cranberries.
  4. Whisk together in a small bowl vinegar, orange and lemon zest, juice, Dijon mustard and agave honey. Season with salt and ground pepper. Gently whisk in olive oil.
  5. Chop the cooled bacon into medium pieces. Add to large salad bowl. Gently toss to incorporate ingredients.
  6. Using your hands, shred the cooked skinless breast meat. Add to salad bowl. Add chopped chives. Toss gently with other ingredients.
  7. Place lettuce onto half of the bread slices. Add blue cheese on top of lettuce.
  8. Spoon roasted chicken salad on top of each lettuce and blue cheese lined sandwich half. Cover each sandwich half with each remaining slice of bread. Serve immediately. 


Serves 4