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chicken sandwich stacked on each other with a side of grapes on the bottom left.
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5 from 1 vote

Chicken Salad Sandwich

This Chicken Salad Sandwich is the perfect recipe for lunch or 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.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Rena

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.
    Shredded chicken, grapes, celery, onion and parsley added to a 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.
    Mixing together ingredients for chicken salad in a large bowl.
  • 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

Serving: 1serving | Calories: 528kcal | Carbohydrates: 33g | Protein: 37g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1132mg | Potassium: 479mg | Fiber: 4g | Sugar: 10g | Vitamin A: 319IU | Vitamin C: 5mg | Calcium: 155mg | Iron: 3mg