Cranberry, Apple and Pecan Chicken Salad Sandwiches

My blogging buddy, the talented and prolific author Blonde duck, is having a birthday this month. Although I'm many miles away and we've never actually met in person, I'm sending her lots of Pennywise birthday greetings and good wishes for many happy returns. And also, a recipe. The little blonde duckie is having a princess style birthday bash with guests bringing various decadent pies and sandwiches. For her party, I've created a pretty little September chicken sandwich, full of the season's best flavors, like apples, cranberries, and pecans, which are also sprinkled on top for a confetti-birthday effect. Canned chicken-yes canned chicken for speed, makes the base, but any fully cooked chicken will work well. I've made this sandwich very light to provide a healthful base for all the sugar laden pies that will come for dessert. Instead of the usual binding of mayonnaise and sour cream, I've used plain whole milk yogurt, made extra tangy by the addition of fresh lemon juice. Pop on by and wish the little duckie a happy birthday, and then make one of these scrumptious and healthy sandwiches for yourself. I'm sure your birthday is coming soon, too.Money Saving Tips: Keep a couple of cans of chicken in your pantry for super fast sandwiches. Stock up when it goes on sale. Leftover chicken of any kind will work well here, though. Use whatever variety of apple, or even dried apples for this salad. Cranberries can be swapped out for other dried fruits also.
Cranberry, Apple and Pecan Chicken Salad Sandwiches
Estimated Cost: $4.50
1 (10 ounce) can chicken chunks, drained
1/2 golden delicious apple, diced-plus matchstick slices for top
juice of 1/2 lemon
1/3 cup sweetened dried cranberries, plus more for top
1/3 cup chopped pecans or walnuts, plus more for top
1/2 cup plain whole milk yogurt
1/3 cup minced celery
1/4 cup chopped scallions
pinch of dried thyme or 1/2 teaspoon minced fresh
4 large slices whole grain bread, crusts trimmed, cut into 4 squares each and toasted

In a medium bowl, combine chicken, apples, and lemon juice; mix well to coat. Stir in cranberries, walnuts, yogurt, celery, scallions, and thyme. Add 1/4 teaspoon each salt and pepper. Taste salad and adjust salt and pepper if needed. Mound chicken salad on toast pieces. Top with matchstick apples, cranberries, and walnuts and serve.
Coming Tomorrow:
Weekend Lunch
Turkey, Cheddar, and Bacon Sandwiches with Chipotle Mayo