Autumn Chicken Salad Sandwiches Recipe
Fresh ingredients and crisp textures make these Chicken Salad Sandwiches a must-try. Perfect for a quick lunch or family dinner, they bring together both sweet and savory flavors.
Servings: 8 servings
Calories: 162kcal
Equipment
Ingredients
- 3 cups chicken breast or rotisserie cubed
- 2 celery stalks cut down the middle and sliced
- 1/4 red onion diced
- 1/2 apple chopped
- 12 small grapes quartered
- 1/4 cup plain Greek yogurt or light sour cream (more or less depending on personal preference)
- 1/2 cup light mayonnaise
- 2 tsp fresh dill minced
- 1/2 tsp onion powder
- 1 teaspoon salt
- 1/2 tsp black pepper
- 1/2 cup toasted walnuts, pecans, or almonds chopped
Instructions
- In a large mixing bowl, combine the chicken, celery, red onion, apple, and grapes.
- In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, dill, onion powder, salt, and pepper. Pour the mixture into the bowl and toss to combine. Refrigerate for 1 hour, then fold in the nuts before serving on bread for sandwiches.
Notes
-If you are making this recipe in advance, leave the nuts out and toss them in right before serving.
STORE this Fall Chicken Sandwich in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they meld, but fold in the nuts just before serving to keep them crunchy.
This recipe doesn’t freeze well due to the mayonnaise and yogurt base. It’s best served cold or at room temperature for the sandwiches.
Nutrition
Calories: 162kcal | Carbohydrates: 6g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 475mg | Potassium: 291mg | Fiber: 1g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
