Chicken Salad Sandwiches Recipe

Name: Chicken Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cooked, chopped chicken (page 89) or turkey; 1 cup halved green and red grapes; 1/2 cup chopped pecans or walnuts; 1/4 cup chopped celery; 1/4 cup chopped white or red onion; 1/4 cup sweet pickle relish; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 cup mayonnaise; 16 slices white sandwich bread; 4 tablespoons (1/2 stick) unsalted butter, softened (optional)

Servings: persons

3 cups cooked, chopped chicken (page 89) or turkey
1 cup halved green and red grapes
1/2 cup chopped pecans or walnuts
1/4 cup chopped celery
1/4 cup chopped white or red onion
1/4 cup sweet pickle relish
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup mayonnaise
16 slices white sandwich bread
4 tablespoons (1/2 stick) unsalted butter, softened (optional)

1
In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper.
2
Stir until well combined.
3
Add the mayonnaise and stir until the chicken is well coated.
4
Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts.
5
Repeat until all of the bread slices are trimmed.
6
Place about a 1/2 cup chicken salad on half of the slices.
7
Place the remaining slices on top.
8
Slice each sandwich into 4 squares or triangles.
9
Arrange on a platter and serve.
10
Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event.
11
Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
12
To make ahead, spread a light coat of butter on one side of each slice of bread.
13
After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel.
14
Refrigerate until needed.
15
For longer storage, cover the platter of sandwiches with plastic wrap and freeze.
16
Uncover the sandwiches and let stand at room temperature for a few hours before serving.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cooked, chopped chicken (page 89) or turkey, 1 cup halved green and red grapes, 1/2 cup chopped pecans or walnuts, 1/4 cup chopped celery, and more.

Yes, Chicken Salad Sandwiches falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions