Chicken Salad Sandwich with Grapes (Printable version)
Tender chicken combined with juicy grapes and creamy dressing on soft bread. A refreshing lunch option ready in 40 minutes.
# Ingredient list:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Fruits & Vegetables
02 - 1 cup red seedless grapes, halved
03 - 1 stalk celery, finely diced
04 - 2 tablespoons red onion, finely minced
→ Dressing
05 - 1/2 cup mayonnaise
06 - 2 tablespoons plain Greek yogurt or sour cream
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon lemon juice
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon freshly ground black pepper
→ Optional Add-Ins
11 - 1/4 cup chopped toasted pecans or walnuts
→ To Serve
12 - 4 sandwich rolls, croissants, or whole grain bread slices
13 - Lettuce leaves
# Directions:
01 - In a large mixing bowl, combine the diced chicken, halved grapes, celery, minced red onion, and chopped nuts.
02 - In a small mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and fully incorporated.
03 - Pour the prepared dressing over the chicken mixture and gently toss until all ingredients are evenly coated with dressing.
04 - Taste the chicken salad and adjust seasoning with additional salt and pepper as needed.
05 - Line each bread roll or slice with lettuce leaves, then spoon the chicken salad evenly onto the lettuce.
06 - Close the sandwiches and serve immediately, or refrigerate the chicken salad for up to two days before assembly.
# Expert Tips:
01 -
- The juicy grapes burst with sweetness that perfectly balances the savory chicken and creamy dressing without being overwhelming.
- You can make a batch on Sunday and enjoy stress free lunches straight from the fridge all week no sad desk meals here.
02 -
- Always taste your chicken salad after its been refrigerated for a bit the cold mutes flavors so you might need an extra pinch of salt or squeeze of lemon.
- Toasting the nuts before adding them amplifies their flavor tenfold I learned this after serving a batch with raw walnuts that tasted flat and waxy.
03 -
- Poach chicken breasts in broth instead of water, then use that enriched cooking liquid for soup later double duty cooking that adds flavor depth.
- Let the finished chicken salad sit at room temperature for 10 minutes before serving the flavors bloom when not ice cold, just like good cheese.