These Chicken Salad Sandwiches are a delicious sandwich choice for company. And they’re great for everyday too.
I’m such a big fan of chicken salad- especially this one. The sweetness of the grapes combined with the crunch of nuts and celery and cooked chicken all mixed together in a tangy and delicious curry mayonnaise dressing is wonderful. It happens to be awesome served on a roll to make chicken salad sandwiches.
Ingredients needed:
- chopped, cooked chicken
- seedless grapes (I like to use red grapes)
- celery
- almonds or cashews
- mayonnaise
- lemon juice
- curry powder
- soy sauce
- rolls
How to make Chicken Salad Sandwiches:
The complete, printable recipe is at the end of this post.
How to make cooked chicken for chicken salad:
If you don’t already have some cooked chicken, marinate 2 chicken breasts in the refrigerator in a mixture of olive oil, lemon juice, garlic, salt and pepper for 1 hour or longer. Bake at 400 degrees for 30 minutes. Cool slightly, chop and add to the salad. It will be delicious!
The Best Chicken Sandwich Recipes:
- Chicken and Arugula Sandwiches
- Italian Chicken Cutlet Sandwiches
- Crispy Chicken Sandwich
- Chicken Croissants
- Chicken and Sausage Hoagies
Chicken Salad Sandwiches
Ingredients
- 2 cups chopped cooked chicken
- 1 cup halved seedless grapes
- ½ cup finely chopped celery
- ½ cup slivered almonds or chopped cashews
- ⅔ cup mayonnaise (add more, if needed)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon curry powder
- 1 teaspoon soy sauce
- Four 5 to 6-inch baguettes, French bread or rolls, cut lengthwise into halves
Instructions
- In a medium bowl, combine the chicken, grapes, celery, and almonds; mix well.
- In a separate bowl, mix the mayo, lemon juice, curry and soy sauce. Stir into the chicken mixture a little at a time until you reach your desired creaminess. Chill, covered, for 2 hours or longer.
- When ready to serve, divide the chicken mixture among the four baguettes or rolls.
Notes
- If you don't already have some cooked chicken, marinate 2 chicken breasts in the refrigerator in a mixture of olive oil, lemon juice, garlic, salt and pepper for 1 hour or longer. Bake at 400 degrees for 30 minutes. Cool slightly, chop and add to the salad.
- Use light mayonnaise if you'd like to lighten up this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
