Homemade Chicken Salad Sandwiches

Spread your favorite sandwich bread with a hearty helping of this homemade chicken salad, and you've got yourself a satisfying - yet simple - lunch or dinner. 

Yield: 4 sandwiches (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 6.8g
  • Saturated fat: 0.5g
  • Protein: 26.8g
  • Carbohydrate: 34.1g
  • Cholesterol: 53mg
  • Iron: 2.1mg
  • Sodium: 666mg
  • Calories from fat: 20%
  • Fiber: 5.1g
  • Calcium: 59mg


  • 1 pound skinless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • 3 celery stalks, halved
  • 3 rosemary sprigs
  • 3 thyme sprigs
  • 3/4 cup seedless red grapes, halved
  • 2 tablespoons chopped pecans, toasted
  • 1/2 cup light mayonnaise
  • 2 tablespoons coarse ground mustard
  • 2 teaspoons salt-free Greek seasoning
  • 4 curly leaf lettuce leaves
  • 8 (0.66-ounce) slices light oatmeal bread


  1. Combine first 5 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Drain; remove chicken, and cool. Discard liquid.
  2. Remove meat from bones; coarsely chop chicken. Combine chicken, grapes, and pecans in a bowl. Stir mayonnaise, mustard, and seasoning into chicken mixture. Cover and chill.
  3. Place lettuce on each of 4 bread slices; top each with 3/4 cup chicken salad and remaining bread slice.
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