Chicken, apple, pecan, cranberry salad sandwich

A chicken salad thats both a spinach and artichoke dip and an autumnal apple pecan salad. It’s both and it works!

A fresh grating of parmesan or pecorino before closing the baguette is essential — plus the sliced apples in the sandwich make everything pop and adds crunch.

Serves 4.

Ingredients:

1/3 of a baguette, per person

Parmesan, grated - to garnish

Chicken Salad:

2 roasted chicken breasts, shredded

1 cup cranberries

1/2 cup pecans, toasted

1 cup artichoke hearts, chopped

250g spinach, fresh or frozen

1 pink apple, sliced

2 celery stalks, sliced thin

Greek yogurt dressing:

4 tbsp greek yogurt

1 tbsp sour cream

1 tsp onion powder

salt and pepper

squeeze of lemon juice

2 tbsp olive oil

1 tsp Worcesertshire sauce

Method:

Combine all ingredients for the dressing in a mixing bowl.

Shred the chicken breasts into small pieces.

If using fresh spinach, blanch in hot water by dropping into boiling water for 1 minute, then draining and squeezing out the extra liquid. If using frozen spinach, thaw completely and squeeze out extra liquid.

Chop artichoke hearts and spinach. Add to the mixing bowl and mix through.

Toast pecans in a small fry pan with a drizzle of olive oil until golden on both sides. Chop roughly and add to the bowl.

Slice celery and apple into thin slices. Add celery to the bowl and keep the apple off the side.

Add chicken and cranberries to the bowl and mix through. Taste and adjust for salt and seasonings.

To make the sandwich, open a baguette in half and add mayo to one side and chicken salad to the other. Add sliced apple to the mayo side and grated parmesan over the chicken salad. Season with salt and pepper and enjoy.