This chicken salad sandwich is creamy, delicious, and packed with flavor. In this recipe, cooked chicken breast is combined with red grapes, celery, and toasted almonds, then tossed in a creamy dressing. The grapes add a little sweetness, while the celery and toasted almonds add plenty of crunch.
What's great about this recipe
- Easy to make - This chicken salad comes together quickly using cooked chicken and other simple ingredients.
- Great for leftovers - It's a delicious way to use leftover chicken, which helps stretch your grocery budget and reduces food waste.
- Perfect for meal prep - Make the chicken salad ahead of time for easy lunches or a light dinner for the week ahead.
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Budget Check
- The full recipe is about $8.50-$10.50
- Per serving (4 servings): about $2.13-$2.63
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region. Optional toppings are not included in the cost estimate.
Inspired by a Favorite
I've always liked the combination of chicken, grapes, and almonds in Panera's chicken salad sandwich. It was the inspiration for this version. It's creamy, a little crunchy, with a touch of sweetness.
Ingredients you'll need
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Cooked chicken - Use cooked boneless, skinless chicken breast for this recipe. I used leftover grilled chicken breast, but rotisserie chicken works well too. If you don't have cooked chicken, use my poached chicken recipe. It's quick and easy. Make sure the chicken is cold or cooled before making the salad.
Produce - Celery adds crunch, while red seedless grapes add a little sweetness.
Sliced almonds - Toasting the almonds brings out their flavor and adds extra crunch.
Condiments - Mayonnaise makes up the creamy base, while Dijon mustard, apple cider vinegar, and honey add tang and a touch of sweetness.
Seasoning - Salt and black pepper keep the seasoning simple.
Bread - I used white bread for the sandwiches, but you can use your favorite bread, rolls, or a wrap.
Optional toppings - Lettuce and sliced tomatoes.
📖 See the recipe card for quantities and preparation.
How to make a chicken salad sandwich
- Add the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to a small jar or bowl.
- Stir until smooth and well combined. Cover and refrigerate until ready to use.
- Toast the almonds in a dry skillet over medium-low heat for a few minutes until lightly golden and fragrant. Stir frequently and watch them closely so they don't burn. Remove from the skillet and let them cool.
- Add the cold or cooled cooked chicken, celery, grapes, and toasted almonds to a large bowl.
- Add the dressing and gently toss with a rubber spatula until the chicken and other ingredients are evenly coated.
- Taste and add more salt and pepper, if needed. Cover and refrigerate until cold, about 30 minutes.
- To make the sandwiches, add a generous amount of chicken salad to a slice of bread. Add your favorite toppings, cover with another slice of bread, and serve.
Recipe tips and notes
- Don't skip toasting the almonds. It only takes a few minutes and gives them more flavor and crunch. Let the almonds cool before adding them in.
- Taste the chicken salad after mixing and add more salt and black pepper if needed. We go light on both to start, which is especially helpful when using leftover or rotisserie chicken since the seasoning can vary.
- For meal prep, make it ahead of time and keep it refrigerated. Assemble the sandwiches when you're ready to eat so the bread doesn't get soggy.
Storing instructions
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing is not recommended. Mayonnaise can separate after freezing and thawing, and the celery and grapes can lose their texture and become watery.
For food safety, refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F. For more information on food storage and safety guidelines, visit U.S. Department of Agriculture and FoodSafety.gov.
If you enjoy this chicken salad sandwich, be sure to try one of our other easy sandwiches for lunch or dinner. Our creamy tuna salad sandwich is a lunch classic. Have leftover meatloaf? This meatloaf sandwich will bring new life to a comfort food favorite. And if you're in the mood for a restaurant-style soup and sandwich combo, pair your favorite sandwich with a bowl of tomato soup or a light cream of celery soup.
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📖 Recipe
Chicken Salad Sandwich
Ingredients
- 3 cups Cooked Boneless, Skinless Chicken Breast cold or cooled, chopped or thinly sliced
- ¼ cup Celery finely sliced or diced (about 1 small rib)
- ¼ cup Sliced Almonds toasted
- ½ cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Honey
- ½ cup Red Seedless Grapes sliced into rounds
- ¼ teaspoon Salt plus more if needed at the end
- ¼ teaspoon Black Pepper
- 8 slices White Bread or use your favorite bread or rolls, if desired
- Lettuce and Tomatoes for topping, optional
Instructions
- Add the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to a small jar or bowl.
- Stir until smooth and well combined. Cover and refrigerate until ready to use.
- Toast the almonds in a dry skillet over medium-low heat for a few minutes until lightly golden and fragrant. Stir frequently and watch them closely so they don't burn. Remove from the skillet and let them cool.
- Add the cold or cooled cooked chicken, celery, grapes, and toasted almonds to a large bowl.
- Add the dressing and gently toss with a rubber spatula until the chicken and other ingredients are evenly coated.
- Taste and add more salt and pepper, if needed. Cover and refrigerate until cold, about 30 minutes.
- To make the sandwiches, add a generous amount of chicken salad to a slice of bread. Top with lettuce and tomatoes, or your favorite toppings, if desired. Cover with another slice of bread and serve.
Notes
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Nutrition
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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