Chicken Salad Sandwich

Chicken Salad Sandwich

Recipe by Maria VergaraCourse: LunchCuisine: American


Prep time






  • 4 lbs chicken parts (bone-in, skin-on thighs and breasts work well)

  • 3 scallions, thinly sliced (white and green parts)

  • 2 celery ribs, chopped

  • 2 tbsp fresh dill, chopped

  • 2 tbsp olive oil

  • 1 cup seedless grapes, halved (red and green varieties are great)

  • 1 cup almonds, thinly sliced

  • Juice of 1 lemon

  • 1 tbsp Dijon mustard

  • 1 tsp Kosher salt (start with 1/2 teaspoon, then add more, to taste)

  • 1 tbsp fresh parsley, chopped

  • 1 cup mayonnaise

  • Freshly ground pepper


  • Pre-heat oven to 350°F.
  • Rub the olive oil all over the chicken pieces. Sprinkle with salt and pepper.
  • Bake for 45 to 55 minutes, or until internal temp reaches 165°F using an instant-read thermometer.
  • Remove the chicken from the oven and let cool. Remove the skin then pull the meat from the bones and roughly chop.
  • In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dll, and parsley.
  • In a small-medium bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
  • Add the mayo/mustard mixture to the chicken mixture and gently stir until well mixed.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Serve on a bed of greens with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce.
You might also like

Leave A Reply

Your email address will not be published.