Cranberry, Feta & Almond Chicken Salad Sandwich is a flavorful twist on a classic chicken salad sandwich recipe for a delicious lunch idea! I served this at our local photographer get-together recently along with my Creamy Green Chilie & Cheese Dip as well as this weekend for all of the movers. Both times the sandwiches went over great, and it will definitely be made again!
We spent the weekend moving my parents out of “my” house into their new house. Ok, so it is still theirs, but a few days ago we signed the papers and are the new official owners of their previous home. YAY! We are under way with the remodel and hardwoods have been installed in my studio and someone is coming Monday to start tearing out wallpaper. All…the…wallpaper! Ugh, I am currently very upset with my mother and her choice to wallpaper 80% of the upper level of the house. WHY?!
Here are some pics of the house in it’s current state from the kitchen, dining room, bathrooms, laundry room, my studio and living room. Please take special note of the harvest gold METAL kitchen cabinets. those things truly are beauties I tell you! 😉
As you can see, there is a LOT of work that needs to be done. we are hoping to complete most of it over the next few months and to be moved in by late winter/early spring. I will be sure and update you all with the beautiful after pictures as we are progressing. It is going to be a lot of hard work (and money!) but it will be worth it in the end.
Cranberry, Feta & Almond Chicken Salad Sandwich
- 1/2 c. mayonnaise
- 1/2 c. plain non-fat Greek yogurt
- 1/2 c. whipped cream cheese
- 1/4 tsp. salt
- 1/2 tsp. garlic powder
- 1 Tbsp. Champagne or Red Wine Vinegar
- 1 lb. cooked chicken cubed
- 1 c. feta crumbled
- 1/2 c. slivered almonds
- 1/2 c. dried cranberries
- 1/3 c. golden raisins
- 2/3 c. green onions chopped
- 6 croissants or buns
- In a large bowl, mix the mayonnaise, plain non-fat Greek yogurt, whipped cream cheese, salt, garlic powder and Champagne vinegar. Fold in the remaining ingredients and store refrigerated. Serve on croissants.