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.

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).

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

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

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Course: Lunch, Sandwich

Servings: 2 - 4

Author: Alida Ryder

Ingredients

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

Instructions

• 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.

More chicken sandwich recipes you will love:

Roast chicken melts with salsa and jalapeno mayo

Chicken Caesar sandwich