Save This satisfying sandwich combines tender chunks of cooked chicken with halved grapes for natural sweetness, crisp celery for crunch, and green onions for subtle bite. The creamy dressing blends mayonnaise with Greek yogurt and Dijon mustard, creating a rich yet light texture that perfectly coats every ingredient. Serve between toasted bread slices with fresh lettuce for added crispness.
The first time I added fruit to a savory salad I was honestly skeptical but that burst of sweetness from the grapes next to the creamy dressing completely won me over. It is now my go to for a lunch that feels fancy without any actual effort. The crunch of celery and the bite of green onion turn simple leftovers into something special.
I remember taking a batch of this to a park picnic last spring and watching my friends eyes light up at the first bite. We sat on a blanket watching the clouds go by enjoying how the crisp celery cut through the rich mayonnaise. It turned a simple Tuesday into something that felt like a mini vacation right there on the grass.
Ingredients
- Cooked chicken breast: Using a store bought rotisserie chicken saves so much time and adds a deep roasted flavor.
- Seedless grapes: Red grapes offer a beautiful color contrast and a slightly sweeter taste than green ones.
- Celery: Chopping this finely ensures you get crunch without huge strings getting stuck in your teeth.
- Green onions: These add a mild bite that pairs perfectly with the creamy yogurt base.
- Mayonnaise: This provides the rich and classic texture we all expect in a chicken salad.
- Plain Greek yogurt: It lightens up the dressing while adding a nice tangy protein boost.
- Dijon mustard: A little bit of this sharpness elevates the flavor profile beyond just plain creamy.
- Fresh lemon juice: Acid is crucial to brighten up the heavy ingredients and tie everything together.
- Salt and black pepper: Do not skimp on seasoning the salad before you assemble the sandwiches.
- Sandwich bread: Sourdough holds up really well against the moisture of the filling.
- Green leaf lettuce: This creates a barrier so your bread does not get soggy too quickly.
Instructions
- Combine chicken and vegetables:
- Toss the chicken halved grapes celery and green onions in a large bowl until they are evenly distributed.
- Whisk the dressing:
- Mix the mayonnaise yogurt mustard lemon juice salt and pepper in a small bowl until smooth.
- Fold it together:
- Pour the dressing over the chicken mixture and gently fold until everything is coated.
- Prep your bread:
- Pop your bread slices in the toaster if you prefer a little crunch and warmth.
- Assemble the sandwiches:
- Lay down lettuce on four slices and heap the chicken salad on top.
- Finish and serve:
- Top with the remaining bread slice the sandwiches in half and enjoy them right away.
Save There is something so grounding about chopping vegetables on a wooden board while the afternoon sun streams through the kitchen window. This recipe became a staple during a busy month when I needed comfort food that did not weigh me down. It reminds me that good food does not have to be complicated to be soul satisfying.
Making It Your Own
Do not be afraid to swap the fruits based on what you have in the fridge. Chopped apples work wonders in the fall when grapes are not quite as sweet or plump.
Texture Is Everything
I learned the hard way that large chunks of celery can overpower the delicate chicken. Taking the time to dice everything uniformly makes the eating experience so much more pleasant.
Serving Suggestions
While it is perfect between two slices of bread this salad is versatile enough to serve open faced or even inside a croissant.
- Serve it on a bed of mixed greens for a low carb option.
- Use a croissant for a buttery and flaky variation on the classic sandwich.
- Pack it in a wrap for an easy lunch that travels well.
Save I hope this sandwich brings a little brightness to your lunch table just as it has to mine. Happy cooking.
Recipe FAQs
- → Can I make this ahead of time?
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Yes, prepare the chicken salad mixture up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors actually meld together better after chilling. Assemble the sandwiches just before serving to prevent the bread from becoming soggy.
- → What type of chicken works best?
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Cooked chicken breast works perfectly, whether you poach, bake, or grill it yourself. For convenience, rotisserie chicken from the store is an excellent option that's already seasoned and tender. You'll need about 2 cups of diced or shredded meat.
- → Can I substitute the mayonnaise?
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Yes, you can replace mayonnaise entirely with Greek yogurt for a lighter version, or use a combination of both as specified in the dressing. Avocado can also work as a creamy alternative for those avoiding mayonnaise, though it will slightly change the flavor profile.
- → What bread options work well?
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Whole wheat, sourdough, multigrain, or white sandwich bread all work beautifully. For a gluten-free version, use your favorite gluten-free bread. Toasting the bread beforehand adds extra texture and helps prevent sogginess from the creamy filling.
- → How can I add more variety?
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Add chopped toasted walnuts or pecans for extra crunch, or mix in dried cranberries for additional sweetness. Fresh herbs like dill, parsley, or tarragon can brighten the flavor. Some sliced almonds or a dash of curry powder can also create interesting variations.
