Classic Chicken Salad Sandwich Recipe (No grapes)
This is a classic chicken salad sandwich recipe made without grapes. Slices of challah bread are toasted with butter and stuffed with homemade chicken salad. Served with your favorite sandwich toppings it is a tasty and healthy lunch or dinner option that is easy to put together and delicious every time!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.
The best sandwiches are the easiest to make. This recipe simply features homemade chicken salad and chopped veggies served over buttered challah toast. Easy and delicious. This chicken salad sandwich recipe without grapes can easily be made ahead of time so it’s perfect to meal prep at the beginning of the week to assemble later for easy lunches or a light dinner.
There are two things that make this recipe so good – 1. I cooked my chicken with my favorite homemade chicken seasoning and 2. I used challah toast.
Yes, you could use leftover chicken or even rotisserie chicken for this chicken salad recipe, but I love my homemade chicken seasoning mix. It’s so so flavorful and there’s nothing like that taste of baked chicken. Just ask my nephew, it’s his favorite food ever.
Secondly, Challah toast. Do I need to say more? Challah bread is my favorite type of bread. It is a braided enriched bread made with eggs and butter or oil. It is sweet, soft, and pillowy. Sometimes called egg bread, Challah is a Jewish bread traditionally served on Friday nights for Shabbat and the High Holidays.
You can buy a loaf of Challah from Whole Foods, a local grocery store, or make it yourself. I have a recipe for Challah on the blog, it is the one that I make constantly on repeat and it’s my family’s favorite bread to enjoy.
If you have any leftovers, use them to make toast, serve it with scrambled eggs, or make this challah chicken salad sandwich. It seriously elevates any dish.
What goes in chicken salad?
To me keeping it simple and classic is the best way to make chicken salad. This recipe features seasoned shredded chicken, chopped celery, red onion, lemon juice, mayo, salt, and black pepper. That’s it.
I don’t know if this is controversial as much as personal preference… but I don’t like the idea of grapes or any fruit for that matter in my salad and especially in my chicken salad. I’m just like why??? I just feel like it doesn’t belong. If you like grapes in your chicken salad let me know in the comments or if you are like me and don’t, let me know as well. I’d love to hear your thoughts.
Either way, you do you and your chicken salad sandwich will be amazing!
Classic Chicken Salad Sandwich Ingredients
Challah bread – Sliced and toasted with a generous amount of butter. Instead of challah bread use regular white or whole wheat sandwich bread, a toasted baguette, or a croissant.
Chicken breast – 1 large chicken breast. White meat is the best type of meat for chicken salad. I love dark meat but for some reason, it doesn’t taste good mixed with the other ingredients.
Chicken seasonings – Ground paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and freshly ground black pepper.
Lemon juice – The citrus flavor is a nice complement to the heaviness of the mayo.
Vegetables – Chopped celery and red onions.
Optional – I love serving my sandwiches with sliced tomatoes, dill pickles, and potato chips. It makes this dish a more filling meal.
How to Make The Best Chicken Salad Sandwich with Challah:
Step one: Start by making the chicken salad. Preheat the oven to 400 degrees Fahrenheit.
Step two: Rinse the chicken then cover it with vegetable oil and all the seasonings. Bake until nicely browned and the juices are clear (30 – 40 minutes). Allow the chicken to rest for a few minutes then shred. It’s easier to shred the chicken when it’s still warm. Set aside.
Step three: In a large mixing bowl combine the shredded chicken, chopped celery, red onion, lemon juice, salt, and black pepper. Mix to combine, taste, and adjust seasoning if needed. Refrigerate until cold.
Step four: In a large skillet toast the challah bread on one side generously with butter. Assemble your sandwiches with chicken salad and slices of tomato. Serve with a pickle and your favorite potato chips. Enjoy!
Frequently Asked Questions —
I used one whole chicken breast for this chicken salad recipe because I find that white meat tastes the best when used for chicken salad compared to dark meat.
I like to cook my chicken fresh but you could also use leftover chicken or a rotisserie chicken.
Slices of tomato, red onion, potato chips, pretzels, a garden salad on the side, or with a fruit or veggie platter.
Yes, you can make the chicken salad portion ahead of time. I wouldn’t toast and assemble the sandwiches until you are ready to serve to prevent the bread from becoming soggy.
Looking For More Recipes?
Summer Kale Salad with Lemon Garlic Vinaigrette
Homemade Chicken Seasoning(No Sugar)
If you love this recipe, 📌 save it to Pinterest for later or leave this recipe a ⭐️ 5-star rating! Subscribe to The Midwest Kitchen Blog’s Newsletter for more recipes like this delivered straight to your inbox!
Classic Chicken Salad Sandwich Recipe (No grapes)
Equipment
- Large skillet
Ingredients
For chicken
- 1 chicken breast
- 1 tablespoon vegetable oil
- ¼ teaspoon ground paprika
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 pinch of cayenne pepper
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
For Chicken Salad
- 2 stalks of celery chopped
- A few slices of red onions chopped
- ¼ cup mayo
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
For sandwich
- 6 slices challah bread
- Butter
- 1 tomato sliced
Optional for serving
- A few dill pickle spears
- Chips
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cover the chicken breast with vegetable oil and seasonings. Bake in a baking dish for 30 – 40 minutes or until the chicken is done.
- Allow it to rest for a few minutes then shred the chicken. It’s easier to shred the chicken when it’s still warm. Set aside.
- In a large bowl combine the shredded chicken, chopped celery, red onion, mayo, lemon juice, salt, and ground black pepper. Allow the chicken salad to chill completely before assembling the sandwiches.
- In a large skillet, toast one side of each of the slices of bread with butter.
- Assemble your sandwiches with a few slices of tomato.
- Serve with a dill pickle and chips. Enjoy!
Notes
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
