Cranberry Glazed Chicken Sandwiches
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Cranberry Glazed Chicken Sandwiches

Cranberry Glazed Chicken Sandwiches

with Cheddar Cheese and Fresh Salad

Giving you that holiday cranberry -turkey vibe all year round! Chicken breast tenders are seared and glazed in a sweet and sticky cranberry glaze. Stacked with punchy pickled shallots and sharp melty cheese, you won't need to wait for that once a year opportunity to have this classic flavor combo!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time5 minutes


serving amount

310 g

Chicken Breast Tenders

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

113 g

Spring Mix

56 g

Carrot, julienned

1 unit(s)


½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

Cranberry Spread

(May contain Soy, Sulphites, Wheat, Crustaceans, Mustard, Milk, Egg, Fish, Sesame)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

28 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

2 tbsp



Nutrition Values

Calories940 kcal
Fat51 g
Saturated Fat12 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber5 g
Protein57 g
Cholesterol165 mg
Sodium1600 mg
Trans Fat0.4 g
Potassium1000 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Large Bowl
Small Bowl
Large Non-Stick Pan
Baking Sheet


  • Peel, then cut shallot into 1/8-inch slices.
  • Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar [or salt if you used honey/maple in place of sugar] dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
  • Add remaining vinegar, Dijon mustard, 1/4 tsp sugar and 1 tbsp oil to a large bowl. Season with salt and pepper, then stir to combine.
  • Add mayo and half the cranberry to a small bowl. Season with salt and pepper, then stir to combine.
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat turkey dry with paper towels. Season with half the garlic salt and pepper.
  • When hot, add 1 tbsp oil to the pan, then turkey. Cook until golden-brown, 2-3 min.
  • Flip turkey, then spoon over remaining cranberry spread. Cover with a lid, then continue to cook until turkey is cooked through, 2-3 min**.
  • Halve ciabatta.
  • Arrange on an unlined baking sheet, cut-side up. Sprinkle cheese over bottom buns.
  • Toast bread in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
  • Add walnuts and spinach to bowl with dressing. Toss to coat.
  • Spread cranberry mayo over top buns. Stack turkey and pickled shallots on bottom buns. Close with top buns.
  • Divide sandwiches and salads between plates.
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