Pine Nut and Cranberry Picnic Chicken Salad Recipe

Start by combining the 1/4 cup olive oil, 1/4 tsp basil, 1/4 tsp oregano, and 2 cloves crushed or minced garlic in a small bowl. Stir it together and let it sit while you prepare the salad; this gives the flavors a moment to meld.

In a separate large bowl, drain the 1 can chicken and add it along with the 1/2 cup cranberries, 1/3 cup pine nuts, 3/4 cup mayo, and 1 cup Swiss cheese. Season with salt and pepper to taste, then mix everything thoroughly. Refrigerate until you're ready to assemble the sandwiches.

Heat a large skillet or griddle to medium heat. Slice the 1 loaf ciabatta bread into approximately 1/4-inch slices. Liberally brush or spoon the prepared olive oil mixture onto one side of each slice, then place that side down on the hot griddle. Cook until the bread is light brown and slightly crispy.

If you're taking this on a picnic, let the toasted bread cool completely, then pack it in a plastic bag. Keep the chicken salad mixture in a separate, sealed container. When you're ready to eat, assemble the sandwiches on the spot, spreading the chicken salad onto the toasted side of the bread. This keeps the exterior of the sandwich soft while holding the filling securely.