Chicken Salad Sandwich Recipe
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.
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.
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.
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