Chicken Salad Sandwich

Chicken Salad Sandwich

This easy and light chicken salad sandwich is the perfect lunch or light dinner. In this recipe, poached chicken breast, toasted almonds and sliced grapes are combined with a slightly sweet dressing to create a delicious and refreshing chicken salad.

Chicken salad on sliced white bread topped with lettuce and tomato slice with pickle spears and chips on the side.

 

Serve the chicken on your favorite bread. Want to make it even better? Serve the sandwich with a cup of your favorite soup. If you need a little inspiration try this chicken egg noodle soup, this easy and creamy butternut squash soup or a light carrot ginger soup.

 

You can also eliminate the bread altogether and add a heaping scoop on a bed of lettuce, either way it’s delicious!

 

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Ingredients

  • 1 pound Chicken Breasts, skinless, boneless, trimmed of any fat (about 2 medium pieces)
  • 2 cups Chicken Broth (or enough to cover the chicken)
  • 2-3 Thyme Sprigs (or use dried thyme if fresh is not available)
  • ½ teaspoon Salt, plus extra if needed at the end – we used kosher salt
  • ¼ cup Sliced Almonds, toasted
  • ¼ cup Mayonnaise
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Honey
  • ½ cup Red Seedless Grapes, sliced into rounds
  • Black Pepper, to taste
  • 8 Slices White Bread, or use your favorite bread, rolls, etc. 

 

We’ll start this recipe by poaching the chicken breast. It will take the longest, plus the chicken needs to cool before assembling the salad. Prepare the almonds, make the dressing and slice the grapes while the chicken poaches and cools.

 

Poach the chicken breast

Place the chicken in a medium saucepan that’s large enough so that the chicken breast pieces fit side by side without overlapping. Cover the chicken with chicken broth; add the salt and thyme.

Two raw chicken breasts in a saucepan covered with chicken broth and thyme sprigs.

 

Start the chicken on medium-high heat and bring the broth to a simmer. This will take approximately 4-5 minutes. As soon as the liquid starts to simmer, lower heat to medium-low and cover.

 

Simmer the chicken gently for 15-20 minutes or until the internal temperature on the thickest part, of the largest piece is at least 165°F. Use an instant read thermometer to make sure. The cooking time will depend on the thickness of the chicken, but 15-20 minutes is a good guide.

 

Remove the chicken breast from the poaching liquid and set on a cutting board to cool. When the chicken has cooled, cut it into thin slices.

Two poached chicken breasts on a wood cutting board.

 

Check out this post on how to poach chicken breasts for step by step instructions and more recipe ideas.

 

Toast the sliced almonds

Place the almonds in a skillet over medium heat; cook them for 4-6 minutes until they turn a nice golden color. Shake the skillet often and keep an eye on the almonds they will go from a beautiful golden color to burnt in no time. As soon as they’re done, remove the skillet from the heat or they’ll keep toasting. Let them cool.

Toasted sliced almonds in a small white skillet.

 

Make the dressing and finish the salad

Add the mayonnaise, apple cider vinegar, honey and black pepper to a large bowl, stir to mix well.

 

Add the chicken, grapes, and toasted almonds to the mayonnaise dressing. Stir gently to combine and coat all of the ingredients with the dressing. Taste the chicken salad; add salt to taste, if needed.

 

Cover the bowl and let it chill in the refrigerator before serving. Serve on a roll, sandwich bread, on a bed of lettuce with crackers or however you like. Enjoy!

A close up image of the chicken salad on white bread, lettuce and tomato with pickle spears and potato chips on the side.

 

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Chicken salad on sliced white bread topped with lettuce and tomato slice with pickle spears and chips on the side.
Print Recipe
5 from 1 vote

Chicken Salad Sandwich

This easy and light chicken salad sandwich is the perfect lunch or light dinner.
Prep Time5 mins
Cook Time30 mins
Chill the salad30 mins
Total Time1 hr 5 mins
Course: Lunch
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 421kcal
Author: Elizabeth

Ingredients

  • 1 pound Chicken Breasts skinless, boneless, trimmed of any fat (about 2 medium pieces)
  • 2 cups Chicken Broth or enough to cover the chicken
  • 2-3 Thyme Sprigs or use dried thyme if fresh is not available
  • ½ teaspoon Salt plus extra if needed at the end - we used kosher salt
  • ¼ cup Sliced Almonds toasted
  • ¼ cup Mayonnaise
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Honey
  • ½ cup Red Seedless Grapes sliced into rounds
  • Pinch Black Pepper
  • 8 Slices White Bread or use your favorite, bread, rolls, etc., if desired

Instructions

Poach the chicken breast

  • Place the chicken in a medium saucepan side by side without overlapping. Cover the chicken with chicken broth; add ½ teaspoon salt and thyme.
  • Start the chicken on medium-high heat and bring the broth to a simmer. Lower heat to medium-low and cover.
  • Simmer the chicken gently for 15-20 minutes or until the internal temperature on the thickest part, of the largest piece is at least 165°F.
  • Remove the chicken breast from the poaching liquid and allow it to cool. When it’s cool enough to handle cut it into thin slices.

Toast the sliced almonds

  • Place the almonds in a skillet over medium heat; cook them for 4-6 minutes until they turn a nice golden color. Shake the skillet and check them often. As soon as they’re done, remove the skillet from the heat.

Make the dressing and finish the salad

  • Add the mayonnaise, apple cider vinegar, honey and black pepper to a large bowl, stir to mix well.
  • Add the chicken, grapes, and toasted almonds to the mayonnaise dressing. Stir gently to combine and coat all of the ingredients with the dressing. Taste the chicken salad; add salt to taste, if needed.
  • Cover the bowl and let it chill in the refrigerator before serving. Serve on a roll, sandwich bread, lettuce, crackers, etc.

Notes

  • Start this recipe by poaching the chicken breast. It will take the longest, plus the chicken needs to cool before assembling the salad. Prepare the almonds, make the dressing and slice the grapes while the chicken poaches and cools.
  • The cooking time will depend on the thickness of the chicken. Use the time as a guide but check with instant read thermometer to make sure it’s fully cooked.

Nutrition

Calories: 421kcal | Carbohydrates: 32g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 1187mg | Potassium: 655mg | Fiber: 2g | Sugar: 7g | Vitamin A: 58IU | Vitamin C: 11mg | Calcium: 161mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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