A classic Chicken Salad Sandwich is a creamy, crunchy lunchtime staple. But adding some sliced almonds and grapes to the mix can turn a time-honored favorite into the best Chicken Salad Sandwich recipe with fancy flavor and flair.
Best Chicken Salad Recipe
Our simple Chicken Salad Sandwich recipe makes a satisfying, protein-packed meal. It features sweet and savory flavors with a delicious complementary crunch.
No need to limit yourself to my ingredient list because an easy chicken salad recipe like this can be revised to include your favorite additions, crunchy contents, and dressing of choice.
Ingredients Notes
- Shredded chicken: I love using previously cooked chicken breast to save myself time. Any kind of baked chicken breast, rotisserie chicken, air fryer chicken, slow cooker chicken, instant pot chicken, or leftover chicken from last night’s dinner can be used to make chicken salad sandwiches. Even canned chicken will work!
- Grapes: You can also add some diced apples, dried cranberries, raisins, or dried cherries for extra sweetness.
- Celery: If you don’t care for celery, you can omit it or substitute it with diced bell pepper, red onion, or even cucumber for crunch.
- Almonds: You can substitute the almonds with pecans, walnuts, or cashews, or leave the nuts out altogether.
- Mayonnaise: My dressing is made with a mayo and seasoning mixture to keep things simple. If you want more flavor, feel free to add a splash of lemon juice, a squirt of Dijon mustard, or some chopped fresh herbs. You can also use light mayo, low-fat plain Greek yogurt, light sour cream, or any combination to cut some of the calories.
- Fresh cracked black pepper
- Celery salt: You can use garlic powder or onion powder if you prefer.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Salad Sandwiches
- Combine: Mix together the chicken, grapes, celery, and almonds.
- Coat: Stir in the mayonnaise, pepper, and celery salt to coat.
- Chill: Chill in the fridge for 30 minutes before serving.
- Serve: Serve your salad between slices of bread. Enjoy!
Serving Suggestions
Chicken salad recipes are great for make-ahead meals. You can serve it as a sandwich by piling it into pita, rolling it into a wrap, or enjoying it between sliced bagels and bread.
For a low carb, gluten free, protein-packed lunch or snack, you can scoop it over a salad or simply enjoy it straight from the spoon!
Tips & Variations
- This recipe will make two large chicken salad sandwiches. You can definitely double or triple the batch if needed.
- For an extra tasty option, toast your bread before adding the chicken salad.
Proper Storage
- To Store: Store the leftover chicken salad in an airtight container in the refrigerator for 3-4 days.
Other Easy Salad Recipes
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Chicken Salad
Ingredients
- 2 cups shredded chicken
- ½ cup grapes quartered
- ¼ cup celery sliced
- ¼ cup almonds sliced
- ½ cup mayonnaise
- ¼ teaspoon fresh cracked black pepper
- ½ teaspoon celery salt
Instructions
- In a medium bowl, mix together the chicken, grapes, celery, and almonds.2 cups shredded chicken, ½ cup grapes, ¼ cup celery, ¼ cup almonds
- Stir in the mayonnaise, pepper, and celery salt until everything is evenly coated.½ cup mayonnaise, ¼ teaspoon fresh cracked black pepper, ½ teaspoon celery salt
- Pop the bowl in the fridge for 30 minutes before serving.
- Divide the chicken salad in half and add it to a croissant or slices of bread.
Jenn’s Notes
- To Store: Store the leftover chicken salad in an airtight container in the refrigerator for 3-4 days.
- This recipe will make two large chicken salad sandwiches. You can definitely double or triple the batch if needed.
- For an extra tasty option, toast your bread before adding the chicken salad.
