This Chicken Salad Sandwich with Grapes is a refreshing and crunchy deli classic, which features juicy red seedless grapes and toasted pecans or almonds. It’s the perfect balance of sweet and savory for a light lunch, ready in about 15 minutes.
Jump to RecipeChicken Salad Sandwich with Grapes Ingredients
For the Chicken Salad
- 3 cups cooked chicken breast, shredded or diced (rotisserie chicken is ideal)
- 1 cup red seedless grapes, halved or quartered
- ½ cup celery, finely diced
- ⅓ cup pecans or sliced almonds, toasted and chopped
- ¼ cup red onion or green onions, finely chopped
- ¾ cup high-quality mayonnaise
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 tbsp fresh dill or tarragon, chopped (optional)
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Sandwiches
- 8 slices of hearty bread (like sourdough, whole wheat, or multigrain)
- 4 crisp lettuce leaves (Romaine or Butter lettuce)
How To Make Chicken Salad Sandwich with Grapes
- Toast the nuts: If your nuts aren’t already toasted, place them in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and golden. Remove from the pan immediately and let them cool.
- Whisk the dressing: In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, fresh herbs (if using), salt, and black pepper. Whisk until smooth and creamy.
- Combine the salad ingredients: To the bowl with the dressing, add the cooked chicken, halved grapes, diced celery, chopped onions, and the cooled toasted nuts.
- Fold gently: Use a large rubber spatula to gently fold the ingredients together until everything is evenly coated in the mayonnaise dressing. Be careful not to mash the grapes.
- Chill for flavor (Optional): While you can serve this immediately, covering the bowl and letting it chill in the refrigerator for 30 minutes to 1 hour allows the flavors to meld beautifully.
- Assemble the sandwiches: Lay out the slices of bread. Place a dry, crisp lettuce leaf on the bottom slice of bread for each sandwich.
- Scoop and serve: Spoon a generous mound (about ¾ cup) of the chicken salad on top of the lettuce. Top with the second slice of bread, cut in half diagonally, and serve.
Recipe Tips
- Grape size: Always halve or quarter the grapes. Whole grapes are difficult to bite into smoothly within a sandwich and won’t distribute their sweetness evenly throughout the salad.
- Red vs. Green Grapes: Red grapes are preferred for this recipe because they are generally sweeter and provide a beautiful pop of color against the pale chicken and mayonnaise, but green grapes work fine in a pinch.
- The Lettuce Barrier: Placing the lettuce on the bottom slice of bread protects the bread from absorbing the moisture of the chicken salad, preventing a soggy sandwich (especially important if packing for a picnic).
- Chicken Prep: Shredded chicken absorbs the mayonnaise dressing better, making for a creamier salad, while diced chicken provides a chunkier, meatier bite.
What To Serve With Chicken Salad Sandwich with Grapes
This sweet and savory sandwich pairs wonderfully with light, crunchy sides.
- Kettle Chips: A salty, crunchy contrast to the creamy filling.
- Pasta Salad: A tangy vinaigrette-based pasta salad.
- Fresh Fruit: Sliced melon or a mixed berry salad.
- Iced Tea: A tall glass of sweet or unsweetened iced tea.
How To Store Chicken Salad Sandwich with Grapes
- Refrigerate: Store the chicken salad by itself in an airtight container in the refrigerator for up to 3–4 days.
- Keep Separate: Do not store the salad on the bread. Assemble the sandwiches right before you plan to eat them to ensure the bread stays fresh.
- Freeze: Freezing is not recommended. Mayonnaise separates and becomes oily when frozen and thawed, and grapes will become mushy and weep water into the salad.
Chicken Salad Sandwich with Grapes Nutrition Facts
- Calories: 520kcal
- Protein: 28g
- Carbohydrates: 34g
- Fat: 32g
- Saturates: 5g
- Sugar: 12g
- Salt: 0.9g
Nutrition information is estimated per sandwich (using whole wheat bread).
FAQs
Yes! For a lighter version, you can substitute half or all of the mayonnaise with plain Greek yogurt. It will give the salad a tangier flavor profile but keeps it wonderfully creamy.
You can, but the texture will be quite soft and mushy compared to fresh cooked chicken. If using canned, drain it extremely well and flake it with a fork before mixing.
Absolutely. Diced Fuji, Gala, or Honeycrisp apples are a classic substitution or addition to grapes in chicken salad, providing a similar sweet crunch.
Chicken Salad Sandwich with Grapes Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes520
kcalA vibrant, creamy chicken salad loaded with sweet red grapes, crisp celery, and toasted nuts, served on hearty bread.
Ingredients
3 cups shredded chicken
1 cup red grapes, halved
½ cup celery, diced
⅓ cup pecans or almonds, toasted
¼ cup red onion, diced
¾ cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper
8 slices bread
4 lettuce leaves
Directions
- Whisk mayonnaise, lemon juice, Dijon mustard, salt, and pepper in a large bowl.
- Add the chicken, grapes, celery, onion, and toasted nuts.
- Fold gently until all ingredients are evenly coated.
- Cover and chill in the refrigerator for 30 minutes.
- Place a lettuce leaf on 4 slices of bread.
- Top with a generous scoop of chicken salad and the remaining bread slices.
- Cut in half and serve immediately.
Notes
- Toasting the nuts before adding them to the salad brings out their natural oils and prevents them from getting soft and soggy in the creamy dressing.
- A squeeze of fresh lemon juice is crucial; the acidity cuts through the heavy mayonnaise and balances the sweetness of the grapes.
- For meal prep, store the chicken salad in a container and the bread separately, assembling only when you are ready to eat.