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This Chicken Salad Sandwich is perfect for lunch or as a light dinner! Loaded with texture and delicious flavor, it’s quick & easy to make with shredded chicken, grapes, and fresh veggies, all tossed together in a creamy dressing.
Another sandwich I enjoy and make my kids all the time is this cucumber sandwich.
Looking for a fast and simple way to get lunch on the table? Some of my favorite options include our healthy egg salad sandwich recipe, chickpea avocado sandwich, and this creamy and flavorful chicken salad sandwich.
You can’t go wrong with a classic chicken salad sandwich – it’s a crowd-pleaser, takes minutes to put together, and is a great way to use up leftovers. You can certainly buy chicken breast to make this salad, but using any leftover chicken you have on hand is also a great way to make this simple salad recipe.
This recipe has the perfect blend of sweet and savory, and is always a big hit!
Recipe Highlight
- So quick & easy: This sandwich comes together in minutes. It’s just a matter of shredding your chicken, chopping the veggies, and mixing everything.
- Made lighter: Adding Greek yogurt into the dressing decreases the fat and calories and adds protein while keeping the salad nice and creamy.
- Great for meal prep: It keeps well and is great for meal prep! I like to make it at the beginning of the week and use it for sandwiches over the next several days, or snack on it just as is!
- Kid-friendly: It’s creamy, tangy, and SO tasty! Even picky kids love it, whether it’s in a sandwich or on its own!
Ingredients needed
Below is a list of ingredients you will need to make this sandwich. Full measurements are listed further down below in the recipe card.
- Chicken: Rotisserie chicken is a great choice for this sandwich. Try air fryer chicken breasts, poached chicken, or grilled chicken breasts. Make sure the chicken is cold before adding it to the salad.
- Grapes: For ease, use seedless grapes, in any color (green and/or purple). They are best for this recipe when they are still cold, straight from the fridge. If you use grapes with seeds, just remove the seeds as you slice them.
- Celery: For crunch and added texture.
- Green onions: For a pop of color and fresh flavor.
- Fresh parsley: Just a sprinkle of chopped parsley is colorful and adds a nice herby flavor.
- Greek yogurt: Along with the mayonnaise, plain greek yogurt acts as the base in this recipe. And adds delicious tanginess and some extra protein!
- Mayonnaise: I m adding mayo along with Greek yogurt to give the chicken salad that classic creaminess.
- Dijon mustard: A touch of mustard pairs perfectly with eggs! Feel free to use another mustard you have on hand if needed.
- Garlic: One minced garlic clove will add a balance of savory flavor.
- Kosher salt & pepper: Season your salad to taste.
- Bread: Ideally, pick a whole-wheat or whole-grain bread or seeded bread that has plenty of fiber. I love my Homemade Chia Seed Whole Wheat Bread.
How to make chicken salad sandwich
- Add prepared ingredients to a bowl: Place the shredded chicken, grapes, celery, onions, and parsley into a medium-sized bowl.
- Add wet ingredients and seasoning and mix well: Add yogurt, mayonnaise, mustard, garlic, salt, and pepper and stir to combine.
- Assemble a sandwich! Serve with your choice of bread and enjoy!
Tips from my kitchen
- What chicken to use? You can use freshly cooked chicken, leftover chicken, or rotisserie chicken for this salad. It’s fine to dice or shred the meat, although I prefer the texture of shredded chicken.
- Low-carb option: Instead of serving it on bread, try a low-carb wrap or add the chicken salad to a lettuce cup. You can even just eat the salad as it is. It’s so fresh and crisp!
- Store any leftover chicken salad in an airtight container for 3-5 days in the fridge.
- I don’t recommend freezing chicken salad. It can separate when it thaws and becomes watery, losing its creamy texture and taste. However, you can freeze the cooked chicken, then just defrost it in the refrigerator the day before you want to make the salad and add the other fresh ingredients just before serving.
Frequently asked questions
Chicken salad is traditionally served on sandwich bread and even though it’s super simple, it’s incredibly delicious. You can even jazz it up by serving it on croissants or a toasted bagel. If you’re looking to keep things really light and low-carb serving it in romaine lettuce cups, inside celery (celery logs), and stuffed into half an avocado, bell pepper, or large tomato are great choices. You can also spoon a serving of chicken salad in a wrap or tortilla for a chicken salad wrap.
A classic chicken salad sandwich tends to be loaded with mayonnaise which isn’t great for cholesterol and is very high in calories and sodium. I made this sandwich recipe lighter by swapping some of the mayonnaise for Greek yogurt. I also like to serve the salad on whole wheat bread.
If you’re looking to decrease the fat and calories, it’s fine to use light mayonnaise. You can even substitute Greek yogurt for more or all of the mayo.
Flavor variations
This salad is so good as-is, but you can easily swap out the ingredients to customize the flavors to your tastes.
- Fruit: Instead of, or in addition to grapes, try pineapple, diced apples, dried cranberries, or dried cherries. You can also omit the grapes if you’d like.
- Nuts: For added nutty crunch, try adding 1/2 to 3/4 cup toasted chopped pecans, walnuts, or sliced almonds.
- Spices: Kick up the flavor with extra seasonings, such as curry powder, smoked paprika, or Italian seasoning.
- Protein: Have leftover turkey? Swap the chicken with diced turkey for a different take on this salad.
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Chicken Salad Sandwich
Ingredients
- 2 cooked chicken breasts, shredded
- 1 cup seedless grapes, quartered
- 2 celery stalks, chopped
- 2 green onions, sliced
- 2 tablespoons chopped parsley
- 1/2 cup Greek yogurt
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
- 8 slices of whole wheat bread
- Lettuce leaves
Instructions
- Add the shredded 2 cooked chicken breasts, 1 cup seedless grapes, 2 celery stalks (chopped), 2 green onions (chopped), and 2 tablespoons chopped parsley in a medium mixing bowl.
- Stir in the 1/2 cup Greek yogurt, 1/2 cup mayonnaise, 1 tablespoon dijon mustard, and 1 garlic clove (minced). Season with Kosher salt and pepper to your taste.
- Spread this filling over 4 of the 8 slices of whole wheat bread. Top each with Lettuce leaves. Close the sandwiches with the remaining four slices of bread.
Video
Notes
- What chicken to use? You can use freshly cooked chicken, leftover chicken, or rotisserie chicken for this salad. It’s fine to dice or shred the meat, although I prefer the texture of shredded chicken.
- Low carb option: Instead of serving it on bread, try a keto-friendly wrap or add the chicken salad to a lettuce cup. You can even just eat the salad as it is. It’s so fresh and crisp!
- Store any leftover chicken salad in an airtight container for 3-5 days in the fridge.
- I don’t recommend freezing chicken salad. It can separate when it thaws and becomes watery, losing its creamy texture and taste. However, you can freeze the cooked chicken, then just defrost it in the refrigerator the day before you want to make the salad and add the other fresh ingredients just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was amazing. Thanks for the recipe.