Chicken Sandwich
A chicken salad sandwich with grapes, walnuts, celery, and a tangy mayo-yogurt dressing — Waldorf-style. Light enough for lunch, fancy enough for a brunch buffet. Best made a few hours ahead so the flavors meld.
Prep Time
12 min
Cook Time
14 min
Servings
4
Calories
334 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Bread2 slices
- Chicken500 g
- Mayo3 tbsp
- Lettuce2 cups
- Tomato2 medium
- Onion1 medium
- Mayonnaise3 tbsp
- Salt1 tsp
- Black Pepper½ tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Bread2 slices
- Chicken500 g
- Mayo3 tbsp
- Lettuce2 cups
- Tomato2 medium
- Onion1 medium
- Mayonnaise3 tbsp
- Salt1 tsp
- Black Pepper0.5 tsp
Instructions
- 1
Cook 1.5 lb of boneless chicken (breasts or thighs): poach in salted water for 15 minutes, or use leftover rotisserie chicken (about 3 cups shredded).
- 2
Cool the chicken, then shred or dice into bite-sized pieces. Larger pieces = chunkier salad; finer dice = smoother spread.
- 3
In a bowl, mix the dressing: ⅓ cup mayonnaise, ⅓ cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon honey, 1 teaspoon salt, ½ teaspoon black pepper.
- 4
Add to the chicken: 1 cup of halved red grapes, ½ cup of chopped toasted walnuts, 2 finely chopped celery stalks, ¼ cup of finely chopped red onion, 2 tablespoons of chopped fresh tarragon (or parsley).
- 5
Pour the dressing over the chicken mixture. Fold gently until everything is coated. Taste and adjust salt.
- 6
Refrigerate at least 30 minutes (better: 2-4 hours) to let flavors meld. Serve on toasted bread or croissants with lettuce. Or scoop onto crackers as an appetizer.
Watch how to make Chicken Sandwich
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Toast the walnuts. Raw walnuts are flat-flavored. Six minutes at 350°F transforms them.
- 2.Half mayo, half yogurt. Pure mayo is too heavy; pure yogurt is too tangy. The combination has the best of both.
- 3.Fresh tarragon if you can find it. The anise-like flavor is the defining Waldorf note. Parsley substitutes work but lose that character.
- 4.Rest at least 30 minutes. Salad straight from the bowl tastes bland. The flavors marry over time.
🔬 Why It Works
Waldorf-style chicken salad balances sweet (grapes, honey), savory (chicken, salt), crunchy (walnuts, celery), creamy (mayo-yogurt), and bright (lemon, tarragon). Each element does specific work. The Greek yogurt cuts the mayo richness without losing the body that makes chicken salad satisfying. The rest period in the fridge is what transforms 'ingredients in dressing' into 'chicken salad' — molecules have time to interact.
Frequently Asked Questions
Can I use chicken breast?▾
What other add-ins work?▾
How long does it keep?▾
Vegetarian version?▾
4.8
624 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Chicken Alfredo Pasta
Veggie Wrap
Chicken Caesar Salad
Beef Burger
Margherita Pizza
