Chicken Salad Sandwich with Grapes (Print Version)
A creamy and crunchy sandwich with tender chicken, sweet grapes, toasted walnuts, and zesty dressing on your favorite bread.
# What You'll Need:
→ Chicken
01 - 2 cups cooked chicken breast, diced or shredded
→ Salad Mix
02 - 1 cup red seedless grapes, halved
03 - 1/2 cup celery, diced
04 - 1/2 cup walnuts, toasted and roughly chopped
05 - 1/4 cup red onion, finely diced
06 - 2 tablespoons fresh parsley, chopped
→ Dressing
07 - 1/2 cup mayonnaise
08 - 2 tablespoons plain Greek yogurt
09 - 2 teaspoons Dijon mustard
10 - 1 tablespoon lemon juice
11 - Salt and freshly ground black pepper to taste
→ Sandwich Assembly
12 - 8 slices multigrain or sourdough bread
13 - 2 cups mixed salad greens or lettuce leaves
# How to Cook:
01 - If using raw chicken, place breasts in a saucepan and cover with water. Add a pinch of salt and simmer gently until cooked through, approximately 15-20 minutes. Allow to cool completely, then dice or shred into bite-sized pieces.
02 - In a large mixing bowl, combine diced chicken, halved grapes, diced celery, toasted walnuts, red onion, and fresh parsley. Mix gently to distribute ingredients evenly.
03 - In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Season with salt and freshly ground black pepper to taste.
04 - Pour prepared dressing over the chicken mixture and toss gently until all components are evenly coated. Taste and adjust seasoning as needed.
05 - Toast bread slices lightly if desired to add texture and prevent sogginess.
06 - Lay out 4 bread slices. Top each with a layer of mixed salad greens, then spoon generous portions of chicken salad over the greens. Cover with remaining bread slices.
07 - Cut assembled sandwiches in half diagonally and serve immediately while bread is still warm and fresh.
# Expert Advice:
01 -
- The contrast between juicy grapes and crunchy walnuts creates texture magic that store-bought versions never quite capture.
- You can prep everything ahead on Sunday and enjoy satisfying sandwiches all week without the bread getting soggy.
02 -
- After making this countless times, I discovered that letting the chicken salad rest in the fridge for at least 30 minutes allows the flavors to meld together beautifully.
- Toasting the bread on just one side gives you the perfect combination of crunch and softness, preventing the dreaded roof-of-mouth scrape.
03 -
- Pat your chicken dry with paper towels before mixing to prevent excess moisture from making your salad watery.
- Add the walnuts just before serving if preparing in advance, preserving their delightful crunch that makes this sandwich so special.