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.
Course Lunch, Sandwich
Servings 2 - 4
Author Alida Ryder


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.