Chicken Salad Sandwiches
Creamy chicken salad with Greek yogurt, grapes, celery, and nuts; perfect for quick lunches.
Equipment
- Large Mixing Bowl
- Cutting Board
- Chef's knife
- Spatula
- Serving plate
- Measuring cups + spoons
Ingredients
- 1/2 cup plain Greek yogurt swap with plain yogurt or light mayo for richer flavor
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken shredded or chopped rotisserie, roasted, or poached
- 1/2 cup chopped celery rinse and pat dry for crunch
- 1/2 cup chopped pecans walnuts, or sliced almonds (toast for more flavor)
- 1/2 cup quartered grapes red or green
- 1/4 cup finely chopped red onion optional (soak in cold water 5 minutes to mellow)
- Bread croissants, or lettuce for serving
Instructions
- In a large bowl, combine the plain Greek yogurt, garlic powder, salt, and black pepper. Whisk until smooth.
- Add the cooked chicken, celery, chopped nuts, quartered grapes, and red onion if using. Stir gently until everything coats evenly with the yogurt mixture.
- Taste the chicken salad and adjust seasoning. Add a little more salt, pepper, or a squeeze of lemon juice if you want brighter acidity.
- Chill at least 15 minutes if you have time; chilling helps flavors marry and firms the texture for sandwiches.
- To assemble Chicken Salad Sandwiches, scoop the filling onto your choice of bread or croissants, or pile over lettuce for a low-carb option. For wraps, spoon into a tortilla and roll snugly.
- If prepping ahead, store the salad in an airtight container in the fridge and assemble sandwiches just before serving to prevent soggy bread.
Notes
Tips: For a lighter version, use low-fat yogurt. Toast pecans for extra flavor. The recipe can be made up to a day ahead; store chilled.