• Halve ciabattas. Toast until golden if desired.

• Meanwhile, wash and dry produce. Halve, core, and thinly slice apple. Quarter lemon.

• Pat chicken dry with paper towels; dice into bite-size pieces. TIP: For a different texture, use two forks to shred the chicken instead.

• Place chicken in a medium bowl. Stir in mayonnaise, mustard, and cranberries. Taste and season with salt and pepper.

• In a second medium bowl, toss arugula and apple with 1 TBSP olive oil (2 TBSP for 4 servings), a squeeze of lemon juice, and a pinch of salt. TIP: Stir in more lemon juice for extra tang.

• Fill ciabattas with chicken salad and as much arugula-apple salad as you like.

• Divide sandwiches between plates. Serve remaining arugula-apple salad on the side.