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Best Easy Grape & Pecan Chicken Salad Sandwich Recipe

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This grape and pecan chicken salad sandwich is the kind of recipe that doesn’t try to be impressive — it just is. It’s the lunch you look forward to, the thing you bring to a friend’s house when they need a meal, the recipe that makes you feel like you actually know what you’re doing in the kitchen.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped
  • 1 cup red seedless grapes, halved
  • ½ cup pecans, toasted and chopped
  • 2 stalks celery, finely diced
  • 3 stalks green onion, sliced
  • ⅓ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • Bread of your choice (croissants, sourdough, brioche buns, or whole wheat bread)

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the chopped pecans in a single layer. Stir frequently for 3-4 minutes until they smell nutty and look slightly darker. Immediately transfer to a plate to cool.
  2. Prep your chicken: If using rotisserie chicken, remove the skin and shred or chop the meat into bite-sized pieces (about ½ inch).
  3. Halve the grapes: Wash and dry the grapes thoroughly. Cut each one in half lengthwise. Pat dry with a paper towel if needed.
  4. Dice the celery and slice the green onions: Dice celery into about ¼ inch pieces. Slice green onions thinly, using both white and green parts.
  5. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and honey until smooth. Taste and adjust with a pinch of salt if needed.
  6. Combine everything: In a large mixing bowl, add the chicken, halved grapes, toasted pecans, diced celery, and sliced green onions. Pour the dressing over the top.
  7. Mix gently: Use a rubber spatula or large spoon to fold everything together gently until evenly coated. Be careful not to mash the grapes or chicken.
  8. Season and adjust: Taste the chicken salad. Add salt and pepper as needed. If it seems dry, add another tablespoon of mayo or yogurt. If too wet, add more chicken.
  9. Chill (optional but recommended): Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. The salad tastes even better the next day.
  10. Assemble the sandwiches: Toast your bread if desired. Spoon a generous amount of chicken salad onto the bottom half, add any toppings (lettuce, sliced tomato, or extra pecans), and close the sandwich.

Notes

Toast pecans for best flavor. Don’t overmix. Let salad rest in fridge for at least 30 minutes for best flavor. Do not freeze. Store in airtight container for up to 4 days.

Nutrition

Keywords: chicken salad, grape pecan chicken salad, chicken salad sandwich, easy lunch, meal prep, rotisserie chicken, summer recipe

Find it online: https://livelybite.com/best-easy-grape-and-pecan-chicken-salad-sandwich-recipe/