Chicken Salad
Easy and delicious, this classic chicken salad sandwich recipe is a yummy creamy and crunchy lunch favorite
Servings: 4 servings
Calories: 373kcal
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.
Notes
Storage:
- 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.
Nutrition
Serving: 2g | Calories: 373kcal | Carbohydrates: 6g | Protein: 20g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 527mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg