Chicken Salad Sandwich
A creamy, crunchy chicken salad made with tender chicken, celery, grapes, and toasted almonds tossed in a light Greek yogurt and mayo dressing. Served between slices of whole-grain bread with crisp lettuce.
Ingredients
- 3 cups cooked chicken shredded or diced
- 1/3 cup plain whole-milk Greek yogurt
- 2 tablespoons light mayonnaise
- 1 celery stalk finely chopped
- 1/2 cup red grapes halved
- 1/4 cup toasted sliced almonds
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt adjust to taste
- 1/4 teaspoon black pepper freshly cracked
- 4–6 slices whole-grain bread
- Lettuce leaves butter lettuce or romaine, optional
Instructions
- If using rotisserie, remove skin and shred meat with two forks; if poaching, simmer chicken breasts in lightly salted water for 12–15 minutes, then cool and chop.
- In a medium bowl, stir Greek yogurt, mayo, lemon juice, and Dijon mustard until smooth.
- Add chopped celery, halved grapes, and almonds to the bowl. Toss gently so grapes stay intact and nuts stay crunchy.
- Fold shredded chicken into the bowl, ensuring every piece gets coated. Taste and season with salt and pepper.
- Cover and pop in the fridge for 10–15 minutes to let flavors mingle and the salad firm up slightly.
- Lay lettuce leaves on bread slices, pile on a generous scoop of chicken salad, and top with remaining bread slice.
- Cut each sandwich diagonally; serve immediately or wrap in parchment for later.
Notes
Store chicken salad in an airtight container in the fridge for up to 3 days. Assemble sandwiches just before serving to keep bread from getting soggy.
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