Grilled Chicken Salad Sandwich23 Reviews
- Prep: 15 min
- Ready In: 15 min
“This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.” - by Erin Noel
Original recipe yields 4 sandwiches
- Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
- Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.
Amount Per Serving (4 total)
- 1078 cal
- 77.4 g
- 50 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"Delicious! Plus it's a great way to use up leftover grilled chicken or rotisserie chicken. I used 3/4 cup of Hellman's light mayo cut with 1/4 cup of reduced fat sour cream. I added a bit of curry pow..." See moreder for a little kick and I love the crunch from the celery. Since I didn't have any cashews on hand I added some chopped apple. This was perfect on toasted whole grain bread and didn't require any extra mayo or tomato, just some crisp lettuce - YUM!"
"This chicken salad was GREAT!! I made it for a party of about 30 people & everyone loved it. I ran a little short on mayo so I added a small amount of pineapple juice to keep it moist. I will make thi..." See mores again - just a smaller amount."
Curried Chicken Salad
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