Chicken Salad Sandwich
A quick and satisfying chicken salad sandwich perfect for potlucks and lunches, featuring tender chicken, a tangy mayo dressing, crunchy celery, and sweet grapes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Poaching/Baking
- Cuisine: American
- Diet: None specified
Ingredients
Scale
- 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
Instructions
- Cook the chicken until the internal temperature reaches 165°F (74°C), for about 12–15 minutes if poaching or 20–25 minutes if baking.
- In a bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, lemon pepper, onion powder, garlic powder, and dried rosemary until smooth.
- Add the chopped chicken to the dressing, then fold in diced celery, halved grapes, and chopped toasted almonds. Adjust seasoning as desired.
- Toast the bread if desired for added texture.
- Assemble the sandwich with a generous scoop of chicken salad, topping with tomato slices and lettuce. Serve immediately.
Notes
Can be made ahead of time, mixing chicken, celery, and grapes separately from dressing to preserve crunch.
Find it online: https://www.recipeflo.com/chicken-salad-sandwiches/