Chicken Salad Sandwich

Why You’ll Love This Recipe

• Simple ingredients come together in just 10 minutes.

• Versatile—serve it on bread, over greens, or in wraps.

• Perfect make-ahead option with a 3–5 day fridge life.

• Add grapes for a delightful sweet crunch and onions for bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked chicken, chopped

• 1 cup red grapes, halved

• ½ small red onion, finely diced

• 2 stalks celery, diced

• ½ cup mayonnaise (light mayonnaise works well)

• 1 tablespoon lemon juice

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

Directions

1. In a large bowl, combine the cooked chicken, halved grapes, diced red onion, and diced celery.

2. In a separate small bowl, whisk together mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and adjust seasoning as needed.

3. Pour the dressing over the chicken mixture and stir until everything is well coated.

4. Serve immediately or transfer to an airtight container.

Servings and timing

• Serves: 8

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Add fresh herbs: Stir in chopped dill, parsley, or tarragon for extra flavor.

• Crunchier texture: Mix in toasted walnuts or slivered almonds.

• Yogurt twist: Replace half the mayonnaise with Greek yogurt for tang and protein.

• Spicy kick: Add a pinch of cayenne or a few dashes of hot sauce.

• Lighten it up: Use all-light mayo or substitute some mayonnaise with mashed avocado.

Storage/Reheating

Store the chicken salad in an airtight container in the refrigerator for up to 5 days. No reheating is needed—serve chilled. If it thickens, stir in a splash of lemon juice or a teaspoon of mayonnaise to refresh the texture.

FAQs

How do I cook chicken for this recipe?

You can poach, bake, or rotisserie-cook chicken. For poaching, simmer chicken breasts in water or broth for about 15 minutes until cooked through. Let cool, then chop.

Can I use canned chicken?

Yes! Swap cooked chicken with two 12.5-ounce cans of chicken, drained, for a quick shortcut.

Can I make this dairy-free?

Absolutely—use dairy-free mayonnaise, and skip any yogurt or other dairy substitutions.

Is it freezer-safe?

It’s best kept refrigerated. Freezing may change the texture of the mayonnaise and produce watery results.

Can I adjust the mayo to make it lighter?

Yes—you can reduce the mayo and add Greek yogurt or avocado to maintain creaminess.

What else can I add for flavor?

Try diced apples, dried cranberries, bell peppers, pickles, or nuts to personalize the salad.

Can I leave out the grapes?

Yes—chopped apples or dried fruit like cranberries make great alternatives.

Can I use different herbs?

Fresh parsley, dill, tarragon, or chives work wonderfully in this salad.

How do I keep the salad from getting watery?

Drain additional juice from grapes or apples and avoid overmixing before serving.

Is this safe for meal prep?

Yes—prepare portions ahead and store in sealed containers. Keeps well for up to 5 days.

Conclusion

This chicken salad is a quick, customizable, and delicious recipe that fits seamlessly into busy schedules, from sandwiches and wraps to picnic spreads. With simple ingredients and endless variation options, it's bound to become a favorite in your kitchen. Enjoy crafting your perfect version!

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Chicken Salad Sandwich

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A fresh and flavorful chicken salad perfect for sandwiches, picnics, or quick meals. Combines tender chicken with crisp vegetables, sweet grapes, and a tangy, creamy dressing.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 8 servings
• Category: Salad
• Method: No-cook
• Cuisine: American

Ingredients

3 cups cooked chicken, chopped

1 cup red grapes, halved

½ small red onion, finely diced

2 stalks celery, diced

½ cup mayonnaise (light mayonnaise works well)

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

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Instructions

1. In a large bowl, combine the cooked chicken, halved grapes, diced red onion, and diced celery.
2. In a separate small bowl, whisk together mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper. Taste and adjust seasoning as needed.
3. Pour the dressing over the chicken mixture and stir until everything is well coated.
4. Serve immediately or transfer to an airtight container and refrigerate.

Notes

• Stir in chopped herbs like dill, parsley, or tarragon for extra flavor.
• Mix in toasted walnuts or almonds for added crunch.
• Replace some mayo with Greek yogurt or avocado for a healthier twist.
• Add cayenne or hot sauce for a spicy kick.
• Store in the fridge for up to 5 days; stir before serving.

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 220
• Sugar: 3g
• Sodium: 330mg
• Fat: 15g
• Saturated Fat: 2.5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 50mg