Chicken Salad Sandwiches
Lately, it feels like we’ve transported back to the ‘90s and I’m here for some of those vibes—especially when it comes to revisiting classic dishes from my childhood. One of the lunches I could never get enough of as a kid was a Chicken Salad Sandwich, and it’s just as satisfying now as it was then. My version is packed with all the nostalgic flavors I loved, but with a few simple twists that make it feel a little more substantial than the tea sandwiches I was sneaking from my mom’s parties. With a balance of tangy Dijon mustard, juicy sweet grapes, and crunchy texture from almonds and toasted sourdough, these sandwiches are perfect for lunch or a quick dinner. They come together in minutes and the mixture keeps for about a week so they’re great for an easy lunch prep!
What kind of chicken works best for these sandos?
When it comes to making chicken salad, pretty much whatever chicken you have on hand works great. This recipe works wonderfully with store-bought rotisserie chicken or leftover roasted chicken, but water-packed canned chicken is another great option—it’s easy to use and holds up well in the creamy salad mix. This is how I grew up eating it so it’s extra nostalgic for me. No matter which chicken you have, just add enough mayo for it to be creamy and combine with enough salt to bring out that chicken-y flavor.
Tips for the perfect Chicken Salad Sandwiches
Chicken salad is such a customizable dish—feel free to swap in other ingredients like chopped apples, raisins, or even a sprinkle of curry powder to make it your own!
I’m sure some of you are going to turn your nose up at the grapes, trust the process. They add such a juicy and delicious sweetness to balance the savoriness of the dish.
Chicken Salad Sandwiches
My go-to Chicken Salad Sandwiches are quick, flavorful, and perfect for afternoon lunches and lunch meal preps. With layered crunch, sweet grapes, and the creamy richness of mayo, this chicken salad is everything you need to keep your meals fresh and delicious.
Ingredients
- 4 cups shredded chicken breast
- ¼ cup mayonnaise (I like a tangy one here like Duke’s or Ayoh)
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- 2 teaspoons dijon mustard
- 2 celery stalks
- 3 green onions
- 3 tablespoons fresh dill
- 1 cup red grapes
- 1 tablespoon sesame seeds
- ¼ cup sliced almonds
- sliced sourdough
- red leaf lettuce
Instructions
- In a large bowl, add 4 cups shredded chicken breast, ¼ cup mayonnaise, 2 teaspoons dijon mustard, ½ teaspoon kosher salt and ½ teaspoon fresh cracked pepper and stir to evenly coat the chicken and bring it all together. If it seems a little dry, add a bit more mayo then taste for salt and pepper and add more if needed.
- Prep the produce: small dice 2 celery stalks, thinly slice 3 green onions, roughly chop about 3 tablespoons of fresh dill, and quarter up 1 cup red grapes. Add all to the bowl with the chicken, along with 1 tablespoon sesame seeds and ¼ cup sliced almonds.
- Scoop about 1 cup of the chicken mixture onto a slice of toasted sourdough, layer two red leaf lettuce pieces and top with a slice of toasted sourdough.
- Repeat step 3 to use the remaining chicken salad for more sandwiches or store in an air tight container in the fridge for up to a week for sandwiches throughout the week! You may need to add a touch more mayo the longer it sits.
