Here is my go-to grilled chicken salad sandwich recipe, with crispy bacon, fresh lettuce, ripe tomatoes, and a creamy homemade mayo spread that brings it all together.
This sandwich has become my lunchtime favorite, and I often make extra chicken to have sandwiches ready for the next day. There’s something about the combination of warm grilled chicken and cool, crunchy vegetables that just hits the spot, don’t you think?
Why You’ll Love This Chicken Salad Sandwich
- Quick preparation – Ready in just 15-25 minutes, this sandwich is perfect for busy weekday lunches or last-minute dinner solutions.
- Great for leftovers – Using leftover grilled chicken makes this recipe extra convenient and helps you avoid food waste while creating a completely new meal.
- Perfect balance of flavors – The combination of crunchy cashews, sweet cranberries, and savory chicken creates an exciting mix of textures and tastes in every bite.
- Make-ahead friendly – You can prepare the chicken salad mixture in advance and assemble sandwiches throughout the week for easy grab-and-go meals.
- Customizable – This basic recipe works great as a starting point – you can easily swap ingredients based on what you have or prefer, like using different nuts or dried fruits.
What Kind of Grilled Chicken Should I Use?
For this sandwich, you’ve got plenty of options when it comes to your grilled chicken. Leftover chicken breast is the most common choice, but you can also use thigh meat which tends to stay a bit juicier after grilling. If you’re starting from scratch rather than using leftovers, try marinating your chicken in a simple blend of olive oil, lemon juice, and herbs before grilling – this adds extra flavor that works great in the sandwich. Just make sure your chicken has cooled completely before chopping it for the salad. And here’s a handy tip: if your grilled chicken is a bit dry, mixing it with the mayonnaise while it’s still slightly warm helps it absorb more moisture and flavor.
Options for Substitutions
This sandwich recipe is super adaptable and you can make several swaps based on what you have in your kitchen:
- Grilled chicken: No leftover grilled chicken? You can use rotisserie chicken, poached chicken breast, or even canned chicken in a pinch. Turkey works great too!
- Mayonnaise: Not a mayo fan? Try using Greek yogurt (strain it first if it’s too wet), mashed avocado, or a mix of both. You might need to add a little extra seasoning if using yogurt.
- Cashews: Feel free to swap cashews with any nuts you like – almonds, pecans, or walnuts all work great. For nut-free options, try sunflower seeds or pumpkin seeds.
- Dried cranberries: You can use raisins, chopped dried apricots, or even fresh grapes (halved) instead of cranberries. Each will give a different but tasty sweet pop to your sandwich.
- Red leaf lettuce: Any leafy green works here – try romaine, green leaf lettuce, spinach, or even arugula for a peppery kick.
- Bread: While any bread works, you can also serve this in a wrap, on a croissant, or over a bed of lettuce for a low-carb option.
Watch Out for These Mistakes While Making
The biggest challenge when making chicken salad sandwiches is getting the moisture balance right – too much mayonnaise can make your sandwich soggy and heavy, while too little leaves it dry and unappetizing. Start by adding mayonnaise gradually, about half of what the recipe calls for, then adjust to taste.
Another common mistake is chopping the chicken pieces too small, which can turn your filling into mush – aim for roughly 1/2-inch chunks to maintain a satisfying texture and ensure each bite has a good mix of ingredients.
When assembling your sandwich, create a barrier between the bread and filling by placing lettuce on both sides of the bread slices, which prevents the moisture from making your toast soggy. For the best flavor development, let the chicken salad mixture rest in the fridge for at least 30 minutes before assembling your sandwiches, allowing the flavors to meld together properly.
What to Serve With Chicken Salad Sandwiches?
Chicken salad sandwiches are perfect for lunch or a light dinner, and they pair wonderfully with some simple sides that won’t overshadow the main dish. A handful of potato chips or some crispy kettle chips add a nice salty crunch that complements the creamy chicken salad. For something lighter, try a fresh fruit salad with grapes, strawberries, and melon, or keep it simple with some dill pickle spears on the side. If you’re serving these sandwiches for a gathering, a classic macaroni salad or coleslaw works great since their flavors won’t compete with the cranberry and cashew combo in the sandwich.
Storage Instructions
Keep Fresh: Once you’ve mixed up your chicken salad, pop it in an airtight container in the fridge. It’ll stay fresh and tasty for 3-4 days. Pro tip: keep the bread, lettuce, and tomato separate until you’re ready to assemble your sandwich – this prevents everything from getting soggy!
Make Ahead: This chicken salad is perfect for meal prep! Mix up a batch on Sunday, and you’ll have lunch ready to go for several days. The flavors actually get better after a day in the fridge as everything mingles together. Just give it a quick stir before using.
Pack for Lunch: If you’re taking this sandwich to work or school, pack the chicken salad mixture separately from your bread and veggies. Assemble your sandwich just before eating – this way, you’ll have a fresh, crispy sandwich instead of a soggy one. The cashews will stay crunchy longer this way too!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 120-130 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 1 cup mayonnaise
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon celery salt
- 4 cups chopped grilled chicken, leftovers
- 2 sliced celery stalks
- 2/3 cup salted cashews
- 1/2 cup sweet dried cranberries
- 4 tablespoons mayonnaise
- 8 toasted bread slices
- 4 large leaves of red leaf lettuce
- 1 ripe tomato, sliced
Step 1: Prepare the Mayonnaise Mixture
In a small bowl, whisk together 1 cup of mayonnaise, a dash of pepper, garlic powder, and celery salt.
Continue whisking until all ingredients are thoroughly combined, creating a flavorful mayonnaise mixture.
Step 2: Mix Chicken Salad Ingredients
In a large bowl, combine the chicken, diced celery, cashews, and dried cranberries.
Pour the prepared mayonnaise mixture over the chicken mixture.
Stir everything together until the chicken and other ingredients are evenly coated with the mayonnaise mixture, ensuring a consistent flavor throughout.
Step 3: Assemble the Sandwiches
Spread 1/2 tablespoon of mayonnaise on one side of each slice of toasted bread.
Divide the chicken salad evenly between 4 of the toast slices, spreading it out to cover the entire surface.
Top each chicken salad layer with a fresh lettuce leaf and a slice of tomato for added freshness and crunch.
Step 4: Complete and Serve the Sandwiches
Place the remaining 4 slices of toasted bread on top of each sandwich to complete the assembly.
Press down gently to secure all layers together.
Serve immediately and enjoy your flavorful and satisfying chicken salad sandwiches!
