Name: Chicken Salad Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 0.5 cup Mayonnaise; 0.25 cup Plain Greek yogurt; 1 tbsp Dijon mustard; 0.5 cup Celery, finely diced; 0.75 cup Red grapes, halved; 2 tbsp Fresh dill, chopped; 1 tbsp Lemon juice; 0.25 cup Toasted pecans, chopped; 4 large Croissants; 1 to taste Salt and black pepper; 4 leaves Bibb lettuce leaves

Main Dishes

Chicken Salad Sandwich

This sophisticated take on the classic deli favorite combines tender, hand-shredded chicken with a tangy herbed dressing and the satisfying crunch of fresh celery. Sweet red grapes and toasted pecans add layers of texture and flavor that make every bite absolutely irresistible.

Prep

20m

Cook

15m

Serves

Calories

540kcal

Qty	Ingredient
1.5 lbs 680 g	Boneless skinless chicken breasts
0.5 cup 120 ml	Mayonnaise
0.25 cup 60 ml	Plain Greek yogurt
1 tbsp 15 ml	Dijon mustard
0.5 cup 60 g	Celery, finely diced
0.75 cup 115 g	Red grapes, halved
2 tbsp 8 g	Fresh dill, chopped
1 tbsp 15 ml	Lemon juice
0.25 cup 30 g	Toasted pecans, chopped
4 large 4 units	Croissants
1 to taste 0 g	Salt and black pepper
4 leaves 4 units	Bibb lettuce leaves

2 Method

Step 1. Poach the chicken by placing breasts in a pot of simmering salted water for 12-15 minutes until the internal temperature reaches 165°F (74°C). Remove and let cool completely before shredding or dicing into bite-sized pieces.

Step 2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.

Step 3. Add the cooled chicken, diced celery, halved grapes, chopped pecans, and fresh dill to the bowl.

Step 4. Gently fold the ingredients together until the chicken is evenly coated in the dressing. Taste and adjust seasoning if necessary.

Step 5. Slice the croissants in half and lightly toast them if desired. Place a leaf of Bibb lettuce on the bottom half of each croissant.

Step 6. Scoop a generous portion of the chicken salad onto the lettuce and top with the other half of the croissant. Serve immediately.

·
For the best flavor, let the chicken salad chill in the refrigerator for at least one hour before serving to allow the flavors to meld.
·
You can save time by using a store-bought rotisserie chicken instead of poaching your own.
·
If you prefer a lighter version, swap the mayonnaise entirely for Greek yogurt, though the flavor will be tangier.
·
To keep the sandwich from getting soggy, always place a layer of lettuce between the bread and the salad.