Grilled Chicken Salad Sandwich

28 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Erin Noel
Recipe by  Erin Noel

“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.”

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Adjust Servings

Original recipe yields 4 sandwiches



  1. 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.
  2. 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.

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Reviews (28)

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 powder 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 this again - just a smaller amount.



I added twice the cranberries and no tasted great because the chicken I used was grilled and blacked and it really added to the flavor! MMMM...

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Amount Per Serving (4 total)

  • Calories
  • 1078 cal
  • 54%
  • Fat
  • 77.4 g
  • 119%
  • Carbs
  • 50 g
  • 16%
  • Protein
  • 46.9 g
  • 94%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet



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Rachel's Cranberry Chicken Salad


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Chicken Salad