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Creamy Grilled Chicken Salad Sandwich with Grapes

creamy grilled chicken salad sandwich with grapes - featured image

A quick and easy lunch featuring juicy grilled chicken, halved grapes, and a creamy lemon-mustard dressing on toasted bread. This sandwich offers a perfect balance of sweet, savory, and crunchy textures.

Ingredients

Scale
  • 1 to 1.5 lbs grilled chicken breasts (fresh grilled or rotisserie)
  • 1 cup red or green grapes, halved
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 1 stalk celery, finely diced
  • Sourdough, ciabatta, or whole wheat bread, toasted
  • Arugula or lettuce leaves

Instructions

  1. Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  2. Let the chicken rest for 10 minutes to redistribute juices.
  3. While chicken rests, wash and pat dry the grapes. Slice them in half.
  4. Once chicken is cool enough to handle, chop into bite-sized uniform chunks.
  5. In a medium bowl, whisk together mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper.
  6. Add chopped chicken, halved grapes, and diced celery to the dressing. Gently fold to combine without mashing the grapes.
  7. Toast bread slices until golden brown.
  8. Spread chicken salad onto toasted bread, add arugula or lettuce, and top with second slice of bread.
  9. Cut sandwich in half diagonally and serve immediately.

Notes

For best flavor, chill the chicken salad in the fridge for 30 minutes before assembling. Ensure grapes are completely dry to prevent watery salad. Toasting the bread is crucial to prevent sogginess. Do not freeze the salad as the mayo will separate.

Nutrition

Keywords: chicken salad sandwich, grilled chicken, grape salad, easy lunch, meal prep, creamy chicken salad, quick dinner