Name: Chicken Salad Sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2–3 boneless, skinless chicken breasts (about 1 to 1¼ lb); ½–¾ cup mayonnaise; 1 tbsp apple cider vinegar; 1 tbsp honey; ½ tsp salt; ½ tsp lemon pepper; ¼ tsp onion powder; ¼ tsp garlic powder; ¼–½ tsp dried rosemary (crushed); ½ cup diced celery; 1 cup grapes, halved; ⅓ cup chopped almonds, lightly toasted; Bread of your choice; Tomato slices; Crisp lettuce leaves

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This chicken salad sandwich is the kind of easy, crowd-pleasing recipe that shows up at potlucks, quick lunches, and lazy weekend brunches. Tender cooked chicken gets folded into a tangy-sweet mayo dressing with crunchy celery, toasted almonds, and juicy grapes for contrast. Assemble on your favorite bread with tomato and lettuce for a refreshing, satisfying sandwich that’s ready in minutes once the chicken is cooked. If you enjoy creative chicken salads, you might also like the bright twist in this flavored dill pickle chicken salad for a zesty contrast.

Why you’ll love this dish

This chicken salad balances sweet, crunchy, and savory textures in a way that makes each bite interesting. It’s also endlessly adaptable: make it for a quick weeknight meal, pack it for work lunches, or scale it up for family gatherings. The grapes add natural sweetness, the almonds give toasted depth, and the rosemary lifts the flavor so it doesn’t taste flat.

“Perfectly creamy, with the right amount of snap from celery and almonds — this became our go-to sandwich for busy weekdays.” — home cook review

Benefits at a glance:

Quick to assemble once chicken is cooked.
Family- and kid-friendly flavors.
Budget-friendly: stretches cooked chicken into multiple sandwiches.
Make-ahead friendly for meal prep.

How this recipe comes together

Start by cooking and cooling the chicken so the dressing won’t break down. Whisk a simple mayo-based dressing with apple cider vinegar and honey, then fold in the chopped chicken, celery, halved grapes, and chopped almonds. Toasting the bread is optional but adds a pleasing texture contrast. Finish by topping with tomato slices and lettuce.

High-level steps:

Cook and cool chicken.
Mix dressing.
Combine chicken and mix-ins.
Toast bread (optional) and assemble.

What you’ll need

2–3 boneless, skinless chicken breasts (about 1 to 1¼ lb) — yields roughly 2–3 cups chopped
½–¾ cup mayonnaise (use Greek yogurt or a blend for tang/healthier swap)
1 tbsp apple cider vinegar
1 tbsp honey (adjust to taste)
½ tsp salt (adjust to preference)
½ tsp lemon pepper
¼ tsp onion powder
¼ tsp garlic powder
¼–½ tsp dried rosemary (crushed between fingers)
½ cup diced celery
1 cup grapes, halved (red or green)
⅓ cup chopped almonds, lightly toasted
Bread of your choice (sourdough, whole wheat, croissants, or wraps)
Tomato slices and crisp lettuce leaves for topping

Substitution notes:

Nut-free: replace almonds with toasted sunflower seeds or omit.
Dairy-free: use vegan mayo.
Lower-fat: use plain Greek yogurt mixed with a little mayo for creaminess.

Step-by-step instructions

Cook the chicken: Poach, bake, or grill until internal temperature reaches 165°F (74°C). Poach in simmering water for 12–15 minutes (depending on thickness). Bake at 375°F (190°C) for 20–25 minutes. Rest 5–10 minutes, then chop or shred.
Make the dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, lemon pepper, onion powder, garlic powder, and dried rosemary until smooth.
Combine ingredients: Add the chopped chicken to the dressing. Fold in diced celery, halved grapes, and chopped toasted almonds. Taste and adjust seasoning — more salt, a squeeze of lemon, or a touch more honey if you want sweeter.
Toast bread (optional): Lightly toast your bread for structure and crunch.
Assemble: Pile a generous scoop of chicken salad onto the bread. Top with tomato slices and lettuce. Close and serve immediately.

Quick timing: active assembly takes about 10 minutes; total depends on chicken-cooking method (20–30 minutes if baking, 15 if poaching).

Best ways to enjoy it

Serve these sandwiches with simple, complementary sides:

Crisp dill pickle spears and kettle chips for classic deli vibes.
A light green salad or arugula with lemon vinaigrette to cut richness.
Roasted sweet potato wedges for a heartier plate.
For a finger-food spread, scoop portions into small croissants or onto endive leaves.

If you prefer a bowl instead of bread, serve spooned over mixed greens or use as a filling for lettuce wraps. For a Southwestern twist or inspiration from other chicken-salad styles, see this zesty southwest chicken salad bowl for swapping in bold spices and toppings.

Storage and reheating tips

Refrigerate: Store chicken salad in an airtight container in the fridge within 2 hours of assembly. Consume within 3–4 days.
Freezing: Mayonnaise-based salads don’t freeze well—the texture becomes watery and separated. If you must, freeze the cooked chicken (not dressed) for up to 3 months; thaw and mix with fresh dressing.
Reheating: Best served cold or at room temperature. If you warmed the chicken before mixing, allow it to cool first to preserve the dressing texture. If you want a warm sandwich, toast the assembled sandwich briefly in a pan or sandwich press.
Safety tip: Always use a meat thermometer when cooking chicken; discard any leftovers left out longer than 2 hours (1 hour if ambient temperature >90°F/32°C).

Pro chef tips

Toast almonds: Toast chopped almonds in a dry skillet on medium until fragrant (2–3 minutes) to amplify their crunch and flavor.
Flavor layering: Crush dried rosemary between your palms before adding to release oils.
Chicken texture: For a softer, more cohesive salad, shred chicken with two forks; for chunkier mouthfeel, roughly chop.
Mayo balance: If dressing tastes heavy, stir in a tablespoon more apple cider vinegar or a squeeze of lemon to brighten.
Make ahead: Combine chicken, celery, and grapes a day ahead; keep dressing separate and mix just before serving to preserve crunch.

Creative twists

Curried chicken salad: Swap the seasonings for 1–2 tsp curry powder and add raisins and chopped pistachios.
Mediterranean: Replace grapes with chopped sun-dried tomatoes, add diced cucumber, use Greek yogurt, and fold in chopped kalamata olives.
Herb-forward: Add fresh dill, chives, and parsley instead of rosemary for a fresher profile.
Nut-free kid version: Omit almonds and add finely diced apple for crunch.
Low-carb: Serve in lettuce cups or as a topping for sliced avocado.

Common questions

Q: How long does this chicken salad keep in the fridge?
A: Stored in an airtight container and chilled within two hours, it keeps well for 3–4 days. Discard if it smells off or shows separation beyond minor watery settling.

Q: Can I replace mayonnaise with Greek yogurt?
A: Yes — plain Greek yogurt makes a tangy, lower-fat substitute. Consider mixing half mayo/half yogurt if you want extra creaminess.

Q: Is it safe to use leftover rotisserie chicken?
A: Absolutely. Rotisserie chicken is a great shortcut — just ensure it was refrigerated promptly after purchase and use within 3–4 days of cooking.

Q: Can I make this nut-free or vegan?
A: Nut-free: omit almonds or substitute seeds. Vegan: use plant-based mayo and replace chicken with chickpeas or a chickpea/cauliflower blend for a vegan “chicken” salad.

Q: What’s the best way to cook chicken for this salad?
A: Poaching yields tender, moist chicken ideal for salads. Baking and grilling also work; aim for 165°F internal temp and allow resting time before chopping.