Chicken salad sandwich

Creamy, delicious chicken salad with celery, grapes and onion used as a filling for multigrain bread, creating the ultimate chicken salad sandwich.

Chicken salad sandwich

It’s no secret that I’m prone to love a good sandwich. I think it’s the ultimate food type. Whether it’s a juicy, hamburger with mature cheddar and mayo or quiveringly rare roast beef with mustard and onions, I love them all. Of course, a sandwich is only as good as the bread it is made with and so I always try to use bread that has been made with good flour and have no preservatives and additives. I have found two excellent bakeries in Pretoria who do bread better than anyone else. Broodhuijs and Lucky Bread Co. are both in the Brooklyn/Nieuw Muckleneuk area and so very conveniently located for me. Broodhuijs is literally 500m away from my home and I could not be happier about it (their pastries and coffee are also absolutely phenomenal).

Chicken salad sandwich

So when I had a loaf of Broodhuijs’ multigrain loaf a while ago, I knew I wanted to make a fabulous sandwich with it. I’ve always been a fan of the classic Chicken Mayo sandwich and wanted to upgrade it a little. I added finely chopped celery, onion and quartered grapes because I wanted to add texture and flavour and instead of using all mayo, I mixed a little Greek yoghurt into the dressing which lightens it up slightly and adds a delicious tang. Served on the chewy multigrain bread, it made for a most delicious sandwich.

Chicken salad sandwich

Chicken salad sandwich

Chicken salad sandwich

Creamy, delicious chicken salad with celery, grapes and onion used as a filling for multigrain bread, creating the ultimate chicken salad sandwich.
3.75 from 4 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Chicken salad, Chicken salad recipe, Chicken salad sandwich
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Calories: 373kcal
Author: Alida Ryder
Servings: 2 - 4


For the filling

  • 2 chicken breasts poached with a bay leaf garlic and lemon rind in chicken stock
  • 1/2 cup celery diced
  • 1/3 cup red onion finely diced
  • 1/2 cup grapes quartered
  • 1/3 cup good quality mayonnaise
  • 1/2 cup Greek yoghurt
  • juice of 1/2-1 lemon
  • salt & pepper to taste

For the sandwich

  • bread of your choice
  • lettuce
  • micro herb leaves I used rocket to add some pepperiness


  • After you've poached the chicken, allow to cool completely then shred into a bowl.
  • Add the celery, red onion and grapes.
  • In a separate bowl, mix together the mayo, yoghurt, lemon juice and seasoning.
  • Pour the dressing over the chicken and mix well. Adjust seasoning if necessary. (At this point, the salad can be served as is with lettuce).
  • To assemble the sandwich, top the slices of bread with lettuce, chicken salad and finish with the the micro herbs.
  • Serve immediately.


Calories: 373kcal | Carbohydrates: 18g | Protein: 54g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 611mg | Potassium: 1032mg | Fiber: 2g | Sugar: 14g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg

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  1. When you say to poach the chicken breasts with lemon rind, do you mean only the yellow outer zest or can I just throw the whole thing in there? Thanks in advance!

  2. This looks fantastic! There’s nothing better than a classic chicken salad sandwich on fabulous bread. I love the idea of adding micro rocket greens. Thanks for the delicious inspiration. 🙂

  3. Thanks for the thumbs-up for Broodhuijs. I’ve been driving past there and wondering if I should have a peek inside.
    The filling looks delicious! 🙂