Ingredients
- 2 cups cooked chicken, shredded or diced
- ¼ cup mayonnaise
- 2 tablespoons Greek yogurt (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 celery stalk, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup grapes, halved (optional)
- ½ cup shredded lettuce
- Salt and pepper, to taste
- 4 slices bread (sourdough, whole wheat, or ciabatta)
- Fresh herbs (dill or parsley), for garnish
Instructions
- Shred or dice cooked chicken and prepare chopped vegetables.
- In a bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, and lemon juice.
- Fold the chicken into the dressing until well coated.
- Gently mix in celery, red onion, and grapes.
- Season with salt and pepper to taste.
- Toast bread slices until golden and crisp.
- To assemble, layer lettuce on one slice of bread, spoon chicken salad on top, then close with another slice.
- Garnish with fresh herbs and slice to serve.
Notes
- Use fresh chicken for the best texture and flavor.
- Assemble sandwiches fresh to keep bread from getting soggy.
- Try different add-ins like feta, olives, or sun-dried tomatoes for variety.
- Store leftover chicken salad in the fridge for up to 2 days.
- Can be made gluten-free with suitable bread and condiments.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: British
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
