Chicken Salad Sandwich
Leftover chicken never tasted so good! A Chicken Salad Sandwich is always my favorite way to use it up! Shredded roasted chicken, sliced red grapes, red onion, basil, celery, and chopped pecans come together in a simple mayonnaise dressing. Scoop a heaping spoonful (or more!) onto a croissant, and you have the most delicious lunch ever! Pair with Homemade Kettle Chips or my easy Fruit Salad.
Use Croissants
Chicken salad tastes great on dinner rolls, in a wrap, or served with crackers, but croissants make an especially good sandwich. Their buttery, flaky layers pair well with the creamy chicken salad, and they’re sturdy enough to hold a generous scoop without falling apart. Add a few crisp lettuce leaves for extra crunch, and you’ve got a delicious chicken salad sandwich.
Ingredient Notes
A few simple ingredients come together to make this chicken salad fresh, crunchy, and perfect for piling onto your favorite sandwich bread.
- Roasted chicken breasts: Use fully cooked, cooled chicken breasts diced into bite-sized pieces so you get plenty in every sandwich.
- Red grapes: Sliced red grapes add little bursts of sweetness that pair so well with the savory chicken.
- Basil leaves: Fresh basil, cut into thin ribbons, adds a fragrant, garden-fresh touch.
- Pecans: Toasted, chopped pecans add a nutty crunch that makes every bite more interesting.
- Celery: Diced celery adds that classic crunch to the chicken salad.
- Red onion: Finely diced red onion adds a little sharpness without overpowering the other ingredients.
- Mayonnaise: Mayonnaise binds everything together and gives the chicken salad its creamy texture.
- Salt and pepper: A little salt and freshly ground black pepper bring it all together, so season to taste.
How to Make Chicken Salad Sandwiches
This chicken salad comes together in minutes with minimal chopping. For full measurements and instructions, see the recipe card below.
Step 1: Combine All Ingredients
Combine shredded chicken, sliced red grapes, basil, chopped pecans, diced red onion, and diced celery together in a large bowl. Add mayonnaise, salt, and pepper. Stir to combine.
Refrigerate until ready to use.
Pro Tip: If you’re making the sandwiches ahead for a gathering, keep the chicken salad and croissants separate until serving time. This helps prevent the bread from getting soggy.
Step 2: Scoop onto Croissants + Serve
Place a lettuce leaf on the bottom half of each croissant. Add a generous scoop of chicken salad, then top with the other half. Serve right away for the best texture.
Tips for Success
- Keep the chicken pieces consistent: Cut or shred the chicken into similar-sized pieces so it mixes evenly with the grapes, pecans, and dressing.
- Toast the pecans first: Let them cool completely before adding them to the salad. This brings out their nutty flavor without warming the mayonnaise.
- Start with less mayonnaise: Stir in enough to coat the ingredients, then add more as needed. Grapes can release a little juice, so starting with too much may leave the salad watery.
- Balance the seasoning: Taste the mixture after chilling and adjust the salt and pepper before serving. Cold foods can taste less seasoned than they do at room temperature.
What to Serve with Chicken Salad Sandwiches
Depending on how you use them, many side dish options pair well. If you’re making these for a party/gathering, try using mini croissants and serving them as an appetizer. Other side dish options are:
- Homemade Kettle Chips: Crunchy, homemade potato chips add a satisfying bite alongside the creamy chicken salad.
- Air Fryer Sweet Potato Fries: These lightly crisp fries bring a touch of sweetness to the plate.
- Air Fryer French Fries: Golden fries are a classic side for an easy lunch or casual dinner.
- Strawberry Salad: Fresh strawberries, crisp greens, and a creamy dressing make a refreshing addition.
- Fruit Salad: A mix of fresh fruit with lemon and vanilla makes a simple, sweet finish.
Serve these for an easy lunch or a simple party appetizer. They’re quick to make and easy to share!
The printable recipe is below. Enjoy!
Chicken Salad Sandwich
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
- salt & pepper to taste
Instructions
-
Stir all ingredients together in large bowl. Refrigerate until ready to use.
-
Delicious with crackers or in a sandwich with lettuce.
Nutrition
Chicken Salad Variations
Here are a few simple swaps using ingredients you already have on hand.
- Chicken: Use rotisserie chicken or leftover cooked chicken to save time.
- Nuts: Swap pecans for toasted walnuts or sliced almonds.
- Fruit: Replace red grapes with dried cranberries for a sweet-tart bite.
- Bread: Serve the chicken salad on croissants, sandwich bread, or mini rolls, or spoon it into lettuce cups.
More Salads to Try!
- Southwest Chicken Chopped Salad
- Chicken Zucchini Salad
- Fancy Chicken & Pecan Pasta Salad
- Crunchy Thai Peanut Chicken Salad
Storing Leftovers
Store leftover chicken salad in an airtight container in the refrigerator for 2 to 3 days, depending on when you cooked the chicken. Give it a quick stir before serving if the mayonnaise and juices have separated.
Make Ahead: Chicken salad is great for making ahead! Prepare it a day in advance and refrigerate it so the flavors can come together.
Freezing: Unfortunately, freezing isn’t an option. Anything with mayonnaise doesn’t freeze well, so I don’t recommend it.
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.
