This Chicken Salad Sandwich Recipe is my go-to for quick, healthy lunches—creamy mayo meets crunchy celery, sweet grapes, and toasted almonds for a tasty, no-fuss meal prep winner.
When the school bell rings or the workday drags on, I reach for this Chicken Salad Sandwich Recipe because it’s downright satisfying yet light enough to keep you energized. I first whipped it up one summer afternoon after my daughter begged for something “different” in her lunchbox. A mix of tender chicken, crunchy celery, juicy grapes, and slivered almonds folded into a dollop of mayo (and a touch of Greek yogurt) gave us exactly that. It’s a healthy twist on classic chicken salad, perfect for busy weekdays, weekend picnics, or whenever you need a protein-packed pick-me-up. You know what? The balance of flavors reminds me of a warm breezy afternoon—simple but memorable.
Why You’ll Love This Recipe
- No oven needed—just a knife and bowl
- Ready in 20 minutes (plus a quick chill)
- Perfect for lunch, meal prep, or picnic baskets
- High in protein (about 25 g per sandwich) and fiber (around 6 g)
- Creamy mayo–yogurt blend keeps it light and tangy
- Crunchy celery and almonds add texture every bite
- Sweet grapes bring a burst of freshness
- Totally customizable—swap ingredients to suit your taste
Ingredients
• 2 cups cooked chicken, diced (rotisserie chicken works wonders)
• ¾ cup mayonnaise (I love Hellmann’s or Best Foods)
• ¼ cup plain whole-milk Greek yogurt (for extra creaminess)
• 1 tsp Dijon mustard (adds a gentle zip)
• ½ cup celery, finely chopped (choose crisp, pale-green stalks)
• ½ cup red seedless grapes, halved (for natural sweetness)
• ¼ cup sliced almonds, toasted (or substitute pecans/walnuts)
• 2 tbsp chopped fresh parsley or chives (optional herb boost)
• Salt and freshly ground black pepper, to taste
• 8 slices whole-grain or sourdough bread (toasted if you like)
• 4 large lettuce leaves (Romaine or butter lettuce hold up well)
Directions
- Prep the chicken
Chop or shred your chicken into bite-size pieces. Tip: Warm from the fridge? Let it sit 5 minutes so you don’t overmix later. - Whisk the dressing
In a medium bowl, stir together mayo, Greek yogurt, Dijon mustard, a pinch of salt, and a few grinds of pepper until smooth. - Fold in mix-ins
Add chicken, celery, grapes, and almonds to the dressing. Gently toss—don’t mash those grapes, or you’ll lose their juice pockets. - Chill briefly
Cover and refrigerate for 10–15 minutes. Chilling helps flavors meld, plus the almonds stay crunchier. - Toast the bread
Lightly toast if you prefer a sturdy base; untoasted bread works, too, for a softer bite. - Assemble sandwiches
Lay lettuce leaves on four bread slices, spoon on chicken salad evenly, then top with remaining bread. Press gently so nothing spills.
Servings & Timing
Makes 4 sandwiches
Prep Time: 15 minutes
Chill Time: 10–15 minutes
Total Time: 25–30 minutes
Variations
• Avocado twist: Stir in ½ mashed avocado for creaminess and healthy fats.
• Curry flair: Swap Dijon for 1 tsp curry powder and add golden raisins.
• Gluten-free: Use your favorite gluten-free bread or wrap in large lettuce leaves.
• Vegan swap: Replace chicken with chickpeas and use vegan mayo.
• Spicy edge: Drizzle in Sriracha or diced jalapeño.
Storage & Reheating
Store chicken salad in an airtight container in the fridge for up to 3 days. Bread and lettuce are best kept separate—assemble just before serving to avoid sogginess. Freezing isn’t recommended (the grapes get watery). For make-ahead lunches, pack salad and bread in divided containers, then pop together come lunchtime.
Notes
• I learned that chopping celery extra-fine lets kids enjoy the crunch without big stalks.
• If it tastes too thick, add a teaspoon of olive oil or a splash of chicken broth.
• For color pop, swap green grapes for a mix of red and black varieties.
• Toast nuts lightly in a dry skillet for 2–3 minutes until fragrant—your kitchen will smell divine!
• Adjust salt after chilling; flavors settle and mellow as it rests.
FAQs
Q: Can I use leftover chicken?
A: Absolutely—leftover roast or poached chicken is perfect and cuts prep time in half.
Q: How can I make it lower-fat?
A: Swap half the mayo for extra Greek yogurt or use a light mayo.
Q: Will it freeze well?
A: Freezing changes the grape texture; it’s best enjoyed fresh or refrigerated only.
Q: What bread pairs best?
A: Whole-grain, sourdough, or a crusty baguette create great texture contrasts.
Q: Can I add fruits besides grapes?
A: Yes—diced apples or dried cranberries work nicely, just mind the extra sweetness.
Q: Is it meal-prep friendly?
A: Definitely—divide into portions and store salad separate from bread until you eat.
Q: How to keep it crunchy?
A: Hold off on mixing in almonds until serving time, or toast them extra well.
Q: Any nut-free option?
A: Pumpkin seeds or sunflower seeds make a great substitute for almonds.
Conclusion
This Chicken Salad Sandwich Recipe delivers creamy, crunchy, and fresh flavors in every bite—an easy, healthy lunch or meal prep superstar. Give it a whirl, then let me know how you jazzed it up! Drop a comment below or tag your photo on Instagram—I can’t wait to see your tasty creations. For more quick lunch ideas, check out my Tuna Salad Wrap or Mediterranean Veggie Sandwich next.
Chicken Salad Sandwich Recipe
Ingredients
- 2 cups cooked chicken, diced rotisserie chicken works wonders
- 3/4 cup mayonnaise I love Hellmann’s or Best Foods
- 1/4 cup plain whole-milk Greek yogurt for extra creaminess
- 1 tsp Dijon mustard adds a gentle zip
- 1/2 cup celery, finely chopped choose crisp, pale-green stalks
- 1/2 cup red seedless grapes, halved for natural sweetness
- 1/4 cup sliced almonds, toasted or substitute pecans/walnuts
- 2 tbsp chopped fresh parsley or chives optional herb boost
- Salt and freshly ground black pepper to taste
- 8 slices whole-grain or sourdough bread toasted if you like
- 4 large lettuce leaves Romaine or butter lettuce hold up well
Instructions
- Chop or shred your chicken into bite-size pieces. Warm from the fridge? Let it sit 5 minutes so you don’t overmix later.
- In a medium bowl, stir together mayo, Greek yogurt, Dijon mustard, a pinch of salt, and a few grinds of pepper until smooth.
- Add chicken, celery, grapes, and almonds to the dressing. Gently toss—don’t mash those grapes, or you’ll lose their juice pockets.
- Cover and refrigerate for 10–15 minutes. Chilling helps flavors meld, plus the almonds stay crunchier.
- Lightly toast if you prefer a sturdy base; untoasted bread works, too, for a softer bite.
- Lay lettuce leaves on four bread slices, spoon on chicken salad evenly, then top with remaining bread. Press gently so nothing spills.
