Print

Chicken Salad Sandwich

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic chicken salad blends shredded chicken with mayo, Greek yogurt, grapes, celery, red onion, and dill for a light, creamy, and slightly tangy dish that’s perfect for sandwiches or salads.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 1/2 cups
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

1 large stalk celery, diced (about 1/2 cup)

1/2 medium red onion or 3 medium scallions, finely chopped (about 1/2 cup)

1/2 cup seedless red grapes, quartered (optional)

1/2 medium lemon, juiced (1 tablespoon)

4 sprigs fresh dill, fronds picked and coarsely chopped (about 1/4 cup)

1 pound shredded, cooked chicken (about 3 cups)

3/4 cup mayonnaise, or 1/2 cup plain Greek yogurt plus 1/4 cup mayonnaise

1 1/2 teaspoons Dijon mustard

1/2 teaspoon celery seeds (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

Instructions

  1. Dice the celery, red onion or scallions, and quarter the grapes if using. Juice the lemon and chop the dill.
  2. In a medium bowl, combine the shredded chicken, prepared vegetables, grapes, lemon juice, dill, mayonnaise (or yogurt/mayo mix), Dijon mustard, and celery seeds if using.
  3. Stir until all ingredients are evenly combined.
  4. Season with kosher salt and freshly ground black pepper to taste.
  5. Serve immediately, or refrigerate until ready to eat.

Notes

  • The chicken salad can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
  • Grapes can be swapped with diced apple or chopped dried apricots for variation.
  • Add nuts like slivered almonds or chopped pecans for extra crunch.
  • Use scallions, shallots, or yellow onion as alternatives to red onion.
  • Great served in croissants, sandwiches, or over a green salad.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-salad-sandwich/