This quick and easy chicken salad sandwich recipe combines home canned chicken, oranges, and cream cheese. Create an unusual, quick, easy and healthy lunch.
6 ounces cream cheese -warm
1/2 cup chopped pecans (toasted almonds would be good too)
4 T Miracle Whip or Mayonnaise
2 cups cooked chicken or 1 pint home canned chicken breast with no bone. (works with turkey too)
2 oranges peeled, cut into bite size pieces and drained. (mandarin oranges would be wonderful too)
Bread, chips or crackers if you want.
If you plan on using home canned chicken remember the USDA recommends that you boil your low acid foods for 10 minutes. Read more about this recommendation here....
I do boil my low acid foods. (though I have been known to skip it on occasion)
Since you don't want to make this with hot chicken, what's a mom to do? Easy! boil the chicken the day before you will be making your sandwiches.
Boil the chicken for 10 minutes, plus one minute for each thousand feet above sea level. (ie 15 minutes at 5,000 feet.)
Then drain well and store in the fridge overnight or until cool. Then pull together your chicken salad.
The pictures I took here are not with home canned chicken. I used a piece of turkey breast that I chopped into bite size pieces.
Either works. The canned chicken will have a more shredded texture. The cooked chicken will be more chunky. Both are good!
Prepare chicken by draining, and shredding with a fork. Remember if you want to boil first do this prior and then refrigerate the meat. You don't want to mix this with hot chicken.
Peel oranges and cut into bite size pieces. I find it easiest to do this with a shears and I like to get as much of the pith (white stuff) off as possible.
Combine cream cheese nuts and miracle whip in a medium size bowl. The cream cheese needs to be warm enough to mix, but not hot. Stir in chicken and oranges.
How easy is that?
This recipe is pretty versatile. Here are some optional things to add.