What do you get when you cross a dinner timesaver with all the fall flavors? Answer: crispy chicken sandwiches with gouda, apple, mustard, and arugula. These were so quick for dinner one night – then again for lunch another day annnnd they use some of the bajillion apples we have.

Crispy Chicken Sandwiches with Gouda & Apples

Ingredients: (for 4, serves 2-3 people)

4 pieces of breaded chicken (I used frozen chicken tenders, or make your own)
3 tablespoons dijon mustard or honey mustard
1 large apple
4 rolls (I used finger rolls, shoot for the same size as your chicken)
1-2 cups arugula
4 slices of smoked gouda

Directions:

Bake the chicken (until cooked through, or as the package instructs).
Slice the apple into thin slices.
Spread the mustard onto the rolls then add arugula, and apple slices.
Lay the gouda onto the chicken to melt the last minute of cooking.
Add the chicken onto the sandwiches.
Enjoy!

I also like reminding the little ones that foods can be different all the time. We don’t just eat the apples off the core, here they are with other food!

Winner winner, chicken dinner lunch! This was SO good and perfect if you’re packing lunches! Our pre-schooler loves honey mustard so he was my inspiration! I made a batch for a few servings – one decadently in a croissant, and some another time as a lettuce wrap.

If you’re thinking you don’t do chicken salad, I urge you to try this one. The honey mustard and lettuce make it seem like a salad and it is such a great use of leftover chicken or to liven up lunch! It is a great use for dark meat if that’s not your fav- at our house, we seek leftover options for white meat since that’s often dried out & has less flavor.

Honey Mustard Chicken Salad

Ingredients: (for 3-4 servings)

1/4 cup honey
1/4 cup yellow mustard
3 tablespoons mayo
1/2 teaspoon garlic, minced
salt & pepper
1/2 roasted chicken, torn or forked apart (~2 cups of chicken)

Directions:

Whisk together the honey, mustard, mayo, and garlic- or shake together in a jar.

(If using as a salad dressing – add a splash of olive oil whisked in. It’ll be too thick otherwise!)

Add the chicken into the bowl and gently mix.

Sprinkle in salt & pepper and mix.
Refrigerate until serving, or enjoy immediately on a sandwich, salad, open-faced on toast, or in a lettuce wrap!

This is so easy, can be made in advance, and eat it all different ways. I packed some separately and spooned it onto romaine lettuce as a lettuce wrap at work. That worked out really well.

Happy new year! I’m the only chicken salad eater at home but it is so great to make for 1 or 2! Make as little or as much as you like! I made this for a weekend lunch but I’ll definitely repeat this one for packing my lunch too. I poached chicken which is the trick for chicken salad and added in dried cranberries and toasted walnuts. It has good mix of crunch- without celery, which is my nemesis.

Cranberry Walnut Chicken Salad (for 2)

Ingredients:

3 chicken tenders
2 sprigs of fresh thyme (optional)
2 tablespoons mayo
1 tablespoon Italian dressing
2 tablespoons walnuts
1 tablespoon dried cranberries
salt & pepper

Directions:

Poach the chicken in a medium pot, just with the chicken covered with water and a sprinkle of salt, pepper, and 2 sprigs of fresh thyme. Bring to a simmer and cook for about 8 minutes. Let cool completely before chopping/shredding.

Mix together the chicken, mayo, dressing, walnuts and cranberries.
Refrigerate until serving, or serve immediately.

Assemble sandwiches and enjoy!

I loved this! I made a sandwich with arugula on wheat toast or it would be good on salad too. The add-ins are great to bulk it up with less chicken. I was wishing I had pecans around…that would have been a fun twist from the walnuts!