Chicken Salad Sandwich with Grapes (Print View)
Tender chicken mixed with sweet grapes and crisp celery, topped with a creamy yogurt-mayonnaise dressing and served between slices of your favorite bread.
# What You Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables & Fruit
02 - 1 cup seedless red or green grapes, halved
03 - 1/2 cup celery, finely chopped
04 - 2 tablespoons green onions, thinly sliced
→ Dressing
05 - 1/3 cup mayonnaise
06 - 1/4 cup plain Greek yogurt
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon fresh lemon juice
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sandwich Assembly
11 - 8 slices sandwich bread (whole wheat, sourdough, or gluten-free)
12 - 4 leaves green leaf lettuce
# How to Make It:
01 - In a large bowl, combine the cooked chicken, grapes, celery, and green onions.
02 - In a separate small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper.
03 - Pour the dressing over the chicken mixture and gently fold until everything is well combined and evenly coated.
04 - Toast the bread slices if desired.
05 - Place a lettuce leaf on four slices of bread. Top each with a generous portion of chicken salad.
06 - Cover with the remaining bread slices. Cut in half and serve immediately.
# Expert Tips:
01 -
- The grapes burst between bites creating little pockets of sweetness that balance the creamy dressing perfectly
- It comes together in under twenty minutes using leftover chicken making it perfect for busy weeknights
02 -
- The chicken salad tastes even better after sitting for an hour in the refrigerator so the flavors really meld together
- Toasting the bread creates a crucial barrier that prevents the sandwich from becoming soggy if you need to pack it for lunch
03 -
- Use chicken thighs instead of breast for more flavor and moisture throughout the salad
- Chill your grapes and celery before mixing for a refreshing temperature contrast