Name: Chicken Salad Sandwiches
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cooked and shredded chicken; ½ cup diced celery; ½ cup red grapes, halved; ¼ cup dried cranberries; ¼ cup chopped pecans; ½ cup plain greek yogurt; 1 Tablespoon lemon juice; ½ teaspoon garlic powder; salt and pepper, to taste; 8 slices bread / or sandwich thins; 4 lettuce leaves

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These Chicken Salad Sandwiches are a quick, satisfying meal that’s perfect for busy days or light lunches. In just 10 minutes, you’ll have a creamy, crunchy blend of tender chicken, crisp veggies, and a hint of sweetness, all nestled between soft bread. The mix of textures—from the velvety dressing to the fresh, juicy bites—creates a delightful balance that’s both comforting and refreshing.

Packed with 32g of protein and a burst of flavor, this sandwich is as nourishing as it is delicious. The subtle tang of the dressing pairs beautifully with the natural richness of the chicken, while the touch of sweetness ties it all together. It’s a no-cook recipe that feels indulgent yet light, making it a go-to for any time of day.

Fresh & Flavorful Ingredients

2 cups cooked and shredded chicken (rotisserie chicken works great!)
½ cup diced celery (adds a nice crunch)
½ cup red grapes, halved (or substitute with green grapes)
¼ cup dried cranberries (optional, for a touch of sweetness)
¼ cup chopped pecans (or walnuts for a different nutty flavor)
½ cup plain Greek yogurt (or mayo for a creamier texture)
1 Tablespoon lemon juice (freshly squeezed is best)
½ teaspoon garlic powder (or 1 clove minced fresh garlic)
Salt and pepper, to taste
8 slices of bread (or sandwich thins for a lighter option)
4 lettuce leaves (butter lettuce or romaine work well)

Simple Step-by-Step Instructions

In a large mixing bowl, combine the shredded chicken, diced celery, halved grapes, dried cranberries, and chopped pecans.
Gently fold in the Greek yogurt and lemon juice until everything is evenly coated.
Sprinkle in the garlic powder, salt, and pepper. Mix well to ensure all flavors are combined.
Lay out your bread slices or sandwich thins. Spread a generous layer of the chicken salad mixture onto one slice.
Top with a lettuce leaf and another slice of bread to complete the sandwich.
Serve immediately, or wrap and refrigerate for up to 2 days for a quick, ready-to-eat meal.

Creative Toppings and Spreads to Elevate Your Sandwich

Take your chicken salad sandwich to the next level with fun toppings and spreads! Try adding a layer of avocado slices for creaminess or a smear of honey mustard for a sweet and tangy kick. For a crunchy twist, sprinkle on some everything bagel seasoning or add a few pickled red onions for a zesty bite.

Perfect Pairings: What to Serve with Your Sandwich

Pair your chicken salad sandwich with light and refreshing sides for a complete meal. A simple green salad or a cup of tomato basil soup makes a great companion. For a crunchier option, serve with baked sweet potato fries or a handful of kettle-cooked chips.

How to Store and Keep Your Chicken Salad Fresh

Store leftover chicken salad in an airtight container in the fridge for up to 3 days. To prevent the bread from getting soggy, keep the salad and bread separate until ready to eat. If you’re meal prepping, pack the salad in small containers and assemble your sandwiches fresh each day.

Quick Swaps and Recipe Variations

Customize this recipe to suit your taste or dietary needs! Swap Greek yogurt for mayonnaise or sour cream if preferred. For a nut-free version, skip the pecans and add sunflower seeds instead. You can also use rotisserie chicken to save time or try grilled chicken for a smokier flavor.

Time-Saving Tips for Busy Days

Save time by prepping ingredients ahead! Shred your chicken and chop your celery and grapes the night before. Store them in separate containers in the fridge. You can also double the recipe and freeze half of the chicken salad (without the yogurt) for up to 1 month—just thaw and mix in the yogurt when ready to use.