Roast Chicken and Cranberry Sandwiches

Roast Chicken and Cranberry Sandwiches
Photo by Randy Mayor


  • ½ cup trimmed arugula or spinach
  • 8 (1-ounce) slices multigrain bread
  • ¼ cup bottled cranberry chutney (such as Crosse & Blackwell)
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)
  • ½ cup thinly sliced radishes
  • ¼ cup (2 ounces) 1/3-less-fat cream cheese

Combine the cream cheese and cranberry chutney in a small bowl. Spread 1 tablespoon cream cheese mixture over each bread slice. Arrange one-fourth of radishes, arugula, and chicken on each of 4 bread slices. Top with remaining bread slices.

View full recipe at My Recipes


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