Go Back
–+ servings
A sandwich on multigrain bread filled with chicken salad, lettuce, and cranberry sauce sits on a striped plate. In the background, a bowl of chicken salad is visible. Both are set on a light pink striped cloth.

Turkey Salad Sandwiches with Cashews and Cranberry

Print Recipe
This turkey salad sandwiches recipe is a bright and zesty way to enjoy leftover turkey. Fresh lime and coriander dressing, toasted cashews, and cranberry chutney add layers of flavor. Serve these sandwiches with crisp lettuce for easy lunches, quick hosting, or effortless weeknight meals.
Course Appetizer, Dinner, Lunch
Cuisine American
Keyword quick
Prep Time 25 minutes
Total Time 25 minutes
Servings 4
Calories 610
Author Gina Dickson

Ingredients

  • ⅓ cup raw cashews toasted and chopped
  • ¾ cup mayonnaise
  • 1½ teaspoons ground coriander
  • ½ teaspoon grated lime zest
  • 1 1/2 tablespoons lime jucie
  • ½ teaspoon pepper or to taste
  • 1/2 teaspoon salt or to taste
  • 3 cups cooked turkey chopped
  • ⅓ cup fresh cilantro chopped
  • ¼ cup cranberry chutney could also use peach jam, thick cranberry sauce, or blackberry jam
  • 6 slices bread
  • 1 romaine lettuce heart 6 ounces, sliced thin

Instructions

Toast the Cashews

  • Place the raw cashews in a dry skillet over medium heat and cook them for three to five minutes. Stir often so they toast evenly and do not burn. When they turn golden and smell warm and nutty, remove them from the pan and let them cool before rough-chopping them.
    ⅓ cup raw cashews

Make the Turkey Salad

  • In a large bowl, whisk mayonnaise, coriander, lime zest, lime juice, salt, and pepper.
    ¾ cup mayonnaise, 1½ teaspoons ground coriander, ½ teaspoon grated lime zest, ½ teaspoon pepper, 1/2 teaspoon salt, 1 1/2 tablespoons lime jucie
    A white mixing bowl with a blue-handled whisk inside, containing a light batter with visible specks, placed on a white surface.
  • Stir in turkey, cilantro, and roasted cashews.
    3 cups cooked turkey, ⅓ cup fresh cilantro, ⅓ cup raw cashews
    A white mixing bowl filled with a creamy chicken salad mixture, containing shredded chicken, herbs, possibly nuts, and a spoon resting inside the bowl.

Assemble the Wraps

  • Spread 1 tablespoon cranberry chutney on one slice of bread for each sandwich.
    ¼ cup cranberry chutney, 6 slices bread
  • Evenly layer the turkey salad, then add lettuce, and place the top slice on.
    1 romaine lettuce heart
    Two slices of bread on a striped cutting board—one topped with cranberry sauce, the other with creamy chicken salad. A piece of romaine lettuce lies in front, ready to be added.
  • Slice the sandwich in half and Serve immediately.

Notes

Room Temperature: Keep prepared sandwiches at room temperature for no longer than two hours. After that, refrigerate for food safety.
Fridge: Store the turkey salad mixture in an airtight container for up to three days. Assemble sandwiches right before serving for the best texture.
Substitutions: If you do not have cranberry chutney then my Slow Cooker Cranberry Sauce would be great or your favorite jam such as peach, strawberry or blackberry. 

Nutrition

Serving: 1g | Calories: 610kcal | Carbohydrates: 31g | Protein: 31g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 593mg | Potassium: 428mg | Fiber: 3g | Sugar: 9g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg
QR Code linking back to recipe