Roast Chicken and Cranberry Sandwiches

Roast Chicken and Cranberry SandwichesRecipe
Randy Mayor; Lydia DeGaris-Pursell
Chutney adds a pleasing sweetness to this new twist on the chicken sandwich. We prefer cranberry chutney, but any variety will do.


4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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)


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.


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