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Easy Chicken Salad Sandwich photo

Chicken Salad Sandwich

This Chicken Salad Sandwich is a delightful medley of flavors, featuring juicy chicken, crunchy pecans, and sweet grapes, perfect for a quick lunch!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad:
  • 2 large roasted chicken breasts fully cooked, cooled and diced
  • 2 cups red grapes sliced
  • 10 large basil leaves chiffonade
  • ½ cup pecans toasted and chopped
  • 2 stalks celery diced
  • ½ cup red onion diced
  • ½ - 1 cup mayonnaise
  • Salt & pepper to taste

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Spatula or wooden spoon
  • Measuring cups

Method
 

Instructions:
  1. Start with the roasted chicken breasts. If they are not already cooked, roast them until they are fully cooked and tender. Once cooled, dice them into bite-sized pieces.
  2. While the chicken cools, prepare the other ingredients. Slice the red grapes in half, dice the celery and red onion, and chiffonade the basil leaves.
  3. In a dry skillet over medium heat, toast the pecans for about 5-7 minutes, stirring frequently to avoid burning.
  4. In a large mixing bowl, combine the diced chicken, sliced grapes, diced celery, red onion, chiffonade basil, and chopped pecans. Gently fold the ingredients together.
  5. Add mayonnaise to the mixture, starting with ½ cup. Stir gently until everything is coated. Season with salt and pepper to taste.
  6. Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes before serving.

Notes

  • Use leftover rotisserie chicken for a quick prep.
  • For a lighter option, substitute Greek yogurt for mayonnaise.
  • Chill the salad for at least 30 minutes for optimal flavor.