Chicken Salad with Grapes (Printable Version)

A refreshing blend of chicken, grapes, celery, and creamy dressing on whole wheat bread.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, diced (approximately 2 large breasts)

→ Produce

02 - 1 cup red seedless grapes, halved
03 - 1 celery stalk, finely chopped
04 - 2 tablespoons red onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped
06 - 1 teaspoon lemon juice

→ Dressing

07 - 1/2 cup mayonnaise
08 - 1/4 cup Greek yogurt
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

→ Sandwich Assembly

11 - 8 slices whole wheat sandwich bread
12 - 1 cup lettuce leaves (such as romaine or butter lettuce)

# Directions:

01 - In a large bowl, mix the diced chicken, halved grapes, chopped celery, red onion, and parsley until evenly distributed.
02 - In a separate bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth.
03 - Pour the dressing over the chicken mixture and gently toss to coat all ingredients evenly. Adjust seasoning if needed.
04 - Lay out 4 bread slices, top each with lettuce leaves, then distribute the chicken salad evenly over them.
05 - Cover with the remaining bread slices, slice each sandwich in half, and serve immediately.

# Expert Tips:

01 -
  • The grapes add a natural sweetness that makes mayo taste less heavy than you'd expect.
  • It comes together in 15 minutes flat, which means lunch doesn't feel like a production.
  • It tastes even better the next day, so meal prep actually works in your favor here.
02 -
  • If you make this ahead, assemble the sandwiches no more than 2 hours before eating, or the bread will start to soften from the filling.
  • Finely chopping your vegetables makes a huge difference in texture—you want them to distribute evenly, not sit in chunks that surprise you.
  • Tasting the dressing before combining it with chicken saves you from a bland sandwich that no amount of fixing can salvage later.
03 -
  • Cook your chicken the day before and store it in the fridge—everything assembles faster when you're not waiting for chicken to cool.
  • Keep the dressing separate from the chicken salad if you're packing it for travel, and dress it just before eating so the bread stays crisp.

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