Go Back
Chicken salad sandwich on a croissant with side salad and fruit

Name: Chicken Salad Sandwich with Grapes

Summary: This Chicken Salad Sandwich with Grapes is a refreshing and satisfying twist on the classic. Tender shredded chicken is mixed with creamy mayonnaise, crunchy celery, sweet grapes, and toasted nuts, served between soft slices of bread. It’s perfect for picnics, lunchboxes, or light dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups cooked chicken shredded or chopped
  • 1 cup red grapes halved
  • 1/2 cup celery finely chopped
  • 1/4 cup red onion finely chopped (optional)
  • 1/3 cup mayonnaise add more to taste
  • 1 tablespoon Dijon mustard optional
  • 1/4 cup chopped pecans or walnuts optional, toasted for extra flavor
  • Salt and black pepper to taste
  • 4 –6 slices of whole grain sourdough, or sandwich bread
  • Leafy greens like lettuce or spinach optional

Equipment

  • Equipment:
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spoon or spatula
  • Toaster (optional)
  • Serving platter or plate

Method
 

  1. Instructions:
  2. In a large bowl, combine shredded chicken, halved grapes, chopped celery, and red onion (if using).
  3. Add mayonnaise and mustard (if using). Mix until well combined.
  4. Stir in toasted nuts (if using).
  5. Season with salt and pepper to taste.
  6. Chill in the refrigerator for at least 30 minutes for flavors to meld.
  7. Toast the bread if desired.
  8. Scoop the chicken salad mixture onto one slice of bread, top with leafy greens (optional), then close with another slice.
  9. Cut in half and serve immediately.

Notes

Notes:
Rotisserie chicken works great for a quick shortcut.
Swap mayonnaise with Greek yogurt for a lighter option.
Add a touch of honey for a slightly sweet flavor.
Keep leftovers refrigerated for up to 3 days.
You can serve the mixture on croissants, in lettuce wraps, or over a bed of greens.