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A Chicken Salad Sandwich on croissant against a white background.
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Chicken Salad Sandwich

I LOVE a good chicken salad, especially one with lots of delicious flavor! This is my all-time favorite chicken salad sandwich recipe! You can serve it on rolls, or my personal favorite, buttery and flaky croissants. This recipe is loaded with several seasonings along with celery, grapes, and cashews.
Course Main Course
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 595kcal

Ingredients

  • 3 cups chicken, cooked and shredded about 16 oz
  • 1 cup mayo
  • 3/4 cup celery, chopped (I do a heaping 3/4 cup)
  • 1 1/2 cups grapes cut in half
  • 2/3 cup cashews, roughly chopped (I like a lot of cashews so I'll do a heaping 2/3 cup, or even 1 cup)
  • 1/2 tablespoon Mrs. Dash seasoning
  • 1/2 teaspoon celery salt
  • 8-10 rolls or croissants*
  • salt and pepper to taste

Instructions

  • In a large bowl combine the shredded chicken, mayo, celery, grapes, cashews, Mrs. Dash seasoning,and celery salt. Stir to combine. Season with salt and pepper to taste.
  • Cut rolls or croissants in half length wise, and fill each roll with the chicken salad filling. Add lettuce to the sandwich if you'd like. Serve immediately.

Notes

*If using rolls, you'll get a lot more than 8 sandwiches. 
This recipe is just a guide. If you want more grapes, add more grapes! If you want more/less celery add accordingly. 
Store any leftover (of if made in advance) chicken salad in an airtight container in the fridge for 3-5 days. This recipe won’t freeze well due to the fresh grapes and celery, the nuts and the mayo (or if you’ve used Greek yogurt) in the dressing.
Recipe Source: Salt & Baker

Nutrition

Calories: 595kcal | Carbohydrates: 35g | Protein: 23g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 709mg | Potassium: 350mg | Fiber: 2g | Sugar: 12g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg