Chicken Salad Sandwich Recipe with Grapes
This chicken salad sandwich recipe with grapes is creamy, juicy, and just the right balance of sweet and savory. Made with shredded chicken, crunchy celery, sweet grapes, and a tangy mayo-sour cream dressing, it’s the perfect make-ahead lunch or light dinner.
Ingredients
- 2 cooked chicken breasts about 1 lb, shredded
- 1/2 red onion chopped (plus extra slices for sandwich)
- 1 celery stalk chopped finely
- 1/2 cup grapes halved
- 2 green onions chopped
- 1 tbsp Dijon mustard
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 tsp dill fresh or dried
- Salt and pepper to taste
- 2 tbsp pecans chopped finely (optional)
Instructions
- In a large bowl, mix the mayo, sour cream, Dijon mustard, dill, salt, and pepper.
- Add celery, red onion, green onion, grapes, and pecans.
- Stir in the shredded chicken until well combined.
- Serve on toasted bread with extra red onion slices.
Notes
Storage Tips
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. If making sandwiches ahead of time, keep the bread and filling separate to avoid sogginess.Variations
- Lighten it up: Swap sour cream and mayo for Greek yogurt.
- Add crunch: Toss in extra pecans or chopped apples.
- Make it a wrap: Serve in lettuce leaves or tortillas instead of bread.
- Switch up the grapes: Use green grapes for a tart twist.