In a large mixing bowl, whisk together the mayonnaise, vinegar, lemon juice, poppy seeds, honey, salt, and pepper.
½ cup mayonnaise, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon poppy seeds, honey, salt, black pepper
Add the chicken, celery, cranberries and pecans. Fold gently to combine. Adjust the seasonings. Chill for several hours for best flavor.
2 cup chicken (cooked and cubed), 2 ribs celery, ½ cup dried cranberries, 2 tablespoon pecans (chopped)
Lay out four slices of bread on a work surface. Spoon about ½ cup salad mixture over each slice, spreading gently to cover. Add top slices to sandwiches and cut in half. Serve immediately.
sliced bread or croissant for serving
Notes
Nutritional values are approximate and account for ⅛ the recipe on sandwich bread.Promptly store leftovers in the fridge and consume within 4 days.For a boxed lunch, I usually pack the salad in a plastic container with the bread packaged separately. Diners can assemble their sandwiches on site. This keeps the sandwich from getting soggy as it sits.Variations: feel free to add any of the following to your chicken salad - chopped green or red onions, Dijon mustard or cayenne pepper, diced dried apricots or raisins.