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.
In a medium mixing bowl add the shredded chicken, grapes, celery, onions and parsley. Stir in the greek yogurt, mayonnaise, mustard and garlic. Season to your taste.
Spread this filling over 4 of your bread slices. Top each with lettuce leaves. Close the sandwiches with the remaining 4 slices of bread.
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 we 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.
We 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.