This chicken salad sandwich has been a weeknight and picnic standby in my family for years. I first put this particular combination together when I wanted something quick, bright, and textural using leftovers from a roast chicken. The mix of tender shredded chicken, sweet grapes, crisp celery, and toasted sliced almonds creates a satisfying contrast in every bite. It is the kind of recipe that transforms an ordinary lunch into a moment worth lingering over: the creaminess of the mayonnaise balanced by the pop of grapes and the nutty crunch of almonds.

I discovered how well this version traveled when I packed a batch for a beach day; the salad held up beautifully in a chilled container, and friends kept asking for the recipe. The flavors are simple and approachable, which makes it ideal for busy cooks. The result is a sandwich that is both comforting and refreshing: rich from the dressing, bright from the fruit and celery, and pleasantly crunchy from the nuts. Use a buttery croissant, sturdy sliced bread, or a crisp lettuce wrap depending on the occasion and your mood.

Ingredients

• Shredded chicken: 2 cups shredded cooked chicken. Use leftover roast chicken or a store-bought rotisserie bird for the most flavor and convenience. Shred with your hands or two forks for a mix of small and medium pieces that hold the dressing well.
• Grapes: 1/2 cup grapes, quartered. Seedless red or green grapes add bursts of sweet, juicy flavor; quartering ensures they distribute evenly and won’t overwhelm a single bite.
• Celery: 1/4 cup celery, thinly sliced. Choose crisp celery stalks and slice at an angle for texture; celery salt will build on this vegetable for extra savory depth.
• Sliced almonds: 1/4 cup sliced almonds. Toast them lightly in a dry skillet for 2 to 3 minutes until fragrant to enhance the nutty crunch, then cool before stirring into the mixture.
• Mayonnaise: 1/2 cup mayonnaise. Use a good-quality brand you enjoy; full-fat mayonnaise offers the creamiest texture, but reduced-fat or olive oil mayonnaise can be substituted if preferred.
• Fresh cracked black pepper: 1/4 teaspoon. Freshly cracked pepper gives a gentle warmth and lifts the salad without overpowering the sweeter elements.
• Celery salt: 1/2 teaspoon. This adds savory, aromatic seasoning that complements the fresh celery; use less if your mayonnaise is already heavily seasoned.

Instructions

Prepare the chicken: If you don’t already have cooked chicken, poach two medium boneless breasts for 12 to 15 minutes in simmering water with a bay leaf and a halved onion for extra flavor, then cool and shred. For convenience, use a rotisserie bird and shred roughly 2 cups of meat including some juicy white and dark meat for moistness. Combine the solids: In a medium mixing bowl, add 2 cups shredded chicken, 1/2 cup quartered grapes, 1/4 cup thinly sliced celery, and 1/4 cup sliced almonds. Toss gently so the grapes and almonds are evenly distributed without crushing the grapes. Make the dressing: Stir together 1/2 cup mayonnaise, 1/4 teaspoon fresh cracked black pepper, and 1/2 teaspoon celery salt in a small bowl until smooth. Taste and adjust seasoning; add another pinch of celery salt if you prefer a more pronounced savory note. Coat and chill: Pour the dressing over the chicken mixture and fold gently until every piece is lightly coated. Cover the bowl and refrigerate for at least 30 minutes to let flavors meld and the salad firm up slightly. Chilling helps the ingredients marry and makes the salad easier to assemble into sandwiches. Assemble the sandwiches: Divide the chilled mixture in half and scoop onto croissants or slices of bread. For a classic presentation, add crisp lettuce and a thin smear of butter on the bread to prevent sogginess. Serve immediately or wrap for transport.

Storage Tips

Store the salad in an airtight container in the refrigerator for up to three days. Use a shallow container to chill the salad more evenly. If you plan to assemble sandwiches ahead of time for a picnic, keep the bread or croissants separate and pack the salad chilled; assemble just before eating to avoid soggy bread. Reheat is not necessary; if you prefer a warm bite, warm the bread and add the chilled salad after heating. Check for freshness by smelling the salad and tasting a small spoonful; discard if there is an off aroma or the texture is overly watery.

Ingredient Substitutions

Swap mayonnaise for plain Greek yogurt in a 1:1 ratio for a tangier, lower-fat option; expect a slightly thinner consistency. For an egg-free dressing, use an avocado mash combined with a little lemon juice and olive oil to reach a creamy texture. Replace sliced almonds with toasted pecans or chopped walnuts for a different nutty profile; for a nut-free version, substitute sunflower seeds. If grapes are unavailable, diced apple or dried cranberries provide sweet contrast—use apples in a 1:1 ratio and toss them with a squeeze of lemon to prevent browning.

Serving Suggestions

Serve the salad in a buttery croissant with crisp butter lettuce for a brunch-style sandwich, or layer it between whole-grain bread with arugula for a heartier lunch. For lighter servings, spoon onto romaine leaves or butter lettuce as an open-faced salad. Pair with pickles, a simple green salad dressed with lemon and olive oil, or a bowl of chilled gazpacho for a summer meal. Garnish with extra toasted almonds, a few halved grapes, and a sprig of fresh tarragon or parsley for a restaurant-style presentation.

Cultural Background

Simple chicken salads have been an American staple since the 19th century, evolving from cold poultry preparations often bound with mayonnaise or cream. Variations across regions incorporate local ingredients: grapes and nuts are a popular pairing in many home-style American recipes, offering sweet and crunchy contrasts that balance the richness of the dressing. This combination reflects a tradition of using leftover cooked poultry in fresh, accessible ways—one part thrift, one part practicality, and a lot of flavor.

Seasonal Adaptations

In spring and summer, use fresh, sweet grapes or diced strawberries for a bright touch and serve on chilled croissants. In autumn, swap grapes for apple and use chopped pecans. During winter, add shredded roasted root vegetables for heartiness and swap mayonnaise for a mixture of mayo and Greek yogurt to lighten the dressing while keeping creaminess. Herbs such as dill, tarragon, or chives work well seasonally and elevate the salad with minimal effort.

Meal Prep Tips

Prepare the shredded chicken ahead of time and store it chilled up to two days before assembling. Toast and cool the almonds in advance to save time, and quarter grapes just before tossing to keep them firm. Portion the salad into airtight containers for grab-and-go lunches; label with dates and plan to use within three days. For office lunches, pack the bread separately and include an ice pack to keep the salad chilled until assembly.

Making this chicken salad is one of those small kitchen wins: it’s quick, adaptable, and reliably delicious. Share it with friends, bring it to potlucks, or tuck a portion into your lunchbox—the simple pleasures of a well-made salad never go out of style.