If you’re looking to add a twist to your weekly meal prep or add a little more flavor to your summertime meals, these Raspberry Chicken Salad Sandwiches are for you! This dish brings together the tangy, fruity, buttery taste of a Raspberry Butter Braid® Pastry with a creamy chicken salad that is packed full of mouthwatering ingredients. Fresh raspberries, toasted pecans, and a hint of Chinese five-spice make this recipe stand out; layer it on top of the golden, buttery pastry turned sandwich, and you have a lunch special that can’t be beat.
Try this recipe for Raspberry Chicken Salad Sandwiches for your next summer barbeque, weekend picnic, or office potluck. The unexpected flavor combination will be a delicious way to elevate your lunch game.
Materials Needed
- Bread loaf pan
- Large mixing bowl
How to Store Raspberry Chicken Salad Sandwiches
Raspberry Chicken Salad Sandwiches should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. Chicken salad does not freeze well due to the mayonnaise and yogurt, so we do not recommend storing in the freezer.
Raspberry Chicken Salad Sandwiches
Course: LunchCuisine: AmericanDifficulty: Easy4
servings463
kcal9
Ingredients
1 Butter Braid® Raspberry Pastry
6 oz. plain yogurt
1/2 c. mayonnaise
1/2 tsp. Chinese five-spice powder
3 c. cooked chicken, cubed
2 green onions, chopped
1/4 c. sliced celery
1/4 c. toasted pecans, chopped
1 c. fresh raspberries
Directions
- Prepare the Pastry
- Remove your Raspberry Braided Pastry from its packaging and set it out to thaw for 1 hour.
- Once thawed slightly, cut the pastry in half. Place both halves in a greased bread loaf pan.
- Cover and let rise for 8-10 hours, or until it has doubled in size.
- Bake at 350°F for 20-25 minutes, or until golden brown.
- Allow to cool slightly. Then, slice the pastry into thick slices.
- Make the Raspberry Chicken Salad
- In a large bowl, whisk together the yogurt, mayonnaise, and Chinese five-spice powder until smooth.
- Add in the cooked chicken, green onions, celery, and pecans. Stir until evenly coated.
- Let the raspberry chicken salad sit in the fridge for about 2 hours.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Spoon the chicken salad onto a slice of freshly baked Raspberry pastry. Top with another slice (or serve open-faced) and enjoy!
Tips for Making Raspberry Chicken Salad Sandwiches
- For this recipe, we often use rotisserie chicken as it’s already cooked and just needs to be chopped. However, any leftover chicken can be used.
- If you want to brighten up the flavor of your raspberry chicken salad a bit more, consider adding fresh lemon juice, fresh dill, and a dash of cayenne pepper.
- Do not let your chicken salad sit out for more than 2 hours (less if it’s an extremely hot day). Raspberry Chicken Salad Sandwiches are best served nice and cold, straight from the fridge.
