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Roast Chicken and Cranberry Sandwiches

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 sandwich)
Chutney adds a pleasing sweetness to this new twist on the chicken sandwich. We prefer cranberry chutney, but any variety will do.


  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 1/4 cup bottled cranberry chutney (such as Crosse & Blackwell)
  • 8 (1-ounce) slices multigrain bread
  • 1/2 cup thinly sliced radishes
  • 1/2 cup trimmed arugula or spinach
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breast halves)

Nutrition Information

  • calories 361
  • caloriesfromfat 23 %
  • fat 9.1 g
  • satfat 3.6 g
  • monofat 3.2 g
  • polyfat 1.2 g
  • protein 30.3 g
  • carbohydrate 39.7 g
  • fiber 3.2 g
  • cholesterol 76 mg
  • iron 2.7 mg
  • sodium 459 mg
  • calcium 63 mg

How to Make It

  1. 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.

Cook's Notes

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