Featured Recipe

Chunky Chicken Salad with Herb Dijon Mayo
Perfect for the lunch box or looks great at any luncheon table
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Herb Dijion Mayo can be prepared the day before to save time.   


1 pkg Kinnikinnick Soft Hot Dog Buns

3 chicken breasts (flattened with mallet to ½ inch thick)

1 tsp salt +1 tsp black pepper

1 tbsp dry parsley flakes

1 tsp garlic powder

¼ cup red onion (diced)

2 sticks of celery (diced)

1/3 cup dried cranberries

1/3 cup prepared herb mayo

4 lettuce leaves 

Herb Mayo Ingredients:

7-10 basil leaves, fresh

1 ¼ cup mayonnaise

2 tsp Dijon mustard

¼ tsp pepper

1 tsp lemon juice

Directions to make Herb Dijon Mayo:

Blanche Basil – place basil in boiling water for 30 seconds. Transfer basil to ice water to cool. Pat dry and finely chop basil.

Mix mayonnaise, mustard, basil, pepper and lemon juice. Cover and refrigerate for 1 hour prior to serving.

Directions for Filling:

Season prepared chicken breast with salt, pepper, parsley and garlic. Bake at 350°F for 20 minutes. Check that chicken is cooked (165°F). Cool and cut into ¼ inch cubes. Set aside.

Combine cooked chicken, onion, celery, cranberries and herb mayo. Mix until combined.


Slice Kinnikinnick Hot Dog Buns along top lengthwise leaving a ¼ inch on each end. Line cut with a leaf of lettuce and fill with prepared filling.

Makes 4 sandwiches  

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