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Sweet and Savory Chicken Salad Sandwiches

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Make It

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  • Preheat oven to 375 degrees. Bake chicken on sheet pan for 20-25 minutes, until chicken is no longer pink in the center. When chicken is cooked, let cool at room temperature for 30 minutes, or refrigerate for 15 minutes.
  • Shred cooked and cooled chicken into a large bowl. Add Kraft Miracle Whip, cashews, raisins, cinnamon, curry powder, and salt and pepper to chicken. Stir to combine all ingredients and set bowl aside.
  • Toast each slice of cinnamon-raisin bread. Place half of the slices on a sheet pan, and set the other half aside on a plate. Top the slices on the sheet pan with a slice of Havarti. Set oven to broil and place the cheese-topped toast on the middle rack for 1 1/2-2 minutes, or just until cheese starts to melt. Remove toast from under broiler.
  • Take one cheese-topped toast slice and top with a generous spoonful of the chicken salad. Place a thin slice of apple atop the chicken salad and top that with the one of the plain slices of cinnamon-raisin toast. Enjoy with coleslaw, potato salad, or chips!


You may also want to add some chopped celery or green onion to your chicken salad for some added savory flavor. Top with sliced pears or pineapple instead of apple, or experiment with other cheeses!

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