Chicken Salad Sandwich
The ultimate comfort food for any occasion! This Chicken Salad Sandwich is creamy, crunchy, and bursting with flavor. Perfect for a quick lunch or a picnic, it’s an easy meal that will satisfy your taste buds. Make it tonight!
Equipment
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 large roasted chicken breasts fully cooked, cooled and diced
- 2 cups red grapes sliced
- 10 large basil leaves chiffonade
- ½ cup pecans toasted, chopped
- 2 stalks celery diced
- ½ cup red onion diced
- ¾-1 cup mayonnaise adjust based on preference
- salt to taste
- pepper to taste
Instructions
- Start by gathering all your ingredients. Make sure the chicken is fully cooked, cooled, and diced into bite-sized pieces. This makes it easier to mix and enjoy.
- In a large mixing bowl, combine the diced chicken, sliced grapes, and diced celery. The color and texture of these ingredients will create an inviting look.
- Add the shredded basil leaves and chopped pecans into the bowl. Stir gently to mix without mashing the ingredients.
- Now, it’s time for the mayonnaise. Start with three-quarters of a cup and fold it into the mixture. The goal is to coat the ingredients without making them too soggy.
- Season your salad with salt and pepper to taste. Don’t be shy; this is where you elevate the flavors!
- Once everything is well mixed, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This chilling time allows the flavors to meld beautifully.
- When ready to serve, give the salad a good stir. You might want to add a little more mayonnaise if it seems dry after refrigeration.
- To assemble your Chicken Salad Sandwich, spread the salad generously on your choice of bread. I love using whole grain or sourdough for added flavor.
- Top with lettuce or extra basil leaves for freshness and crunch.
- Enjoy your delicious creation! This sandwich is perfect for lunch, or serve it with crackers as an appetizer.
Notes
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: While it’s not ideal, you can freeze the chicken salad without the mayonnaise for up to three months. Add the mayonnaise after thawing.
- Pairing: Serve your sandwich with a crisp side salad or homemade chips for a complete meal.
- Add More Flavor: Experiment with adding different herbs or spices to make the salad uniquely yours.
- Whole Grain Bread: Opt for whole grain or artisan bread to enhance the flavor and nutritional value.