Chicken Salad Sandwiches
The ultimate combination of flavors in a light meal, Chicken Salad Sandwiches are perfect for summer days. With a blend of juicy chicken, crisp celery, and sweet grapes, these sandwiches are a crowd-pleaser. Easy to prepare and customizable to your taste, this is a dish you'll want to make tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
Ingredients
- 2 cups chopped cooked chicken
- 1 cup halved seedless grapes
- ½ cup finely chopped celery
- ½ cup slivered almonds or chopped cashews
- ⅔ cup mayonnaise add more, if needed
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon curry powder
- 1 teaspoon soy sauce
- 4 pieces 5 to 6-inch baguettes French bread or rolls, cut lengthwise into halves
Instructions
- In a medium bowl, combine the chicken, grapes, celery, and almonds; mix well.
- In a separate bowl, mix the mayo, lemon juice, curry and soy sauce. Stir into the chicken mixture a little at a time until you reach your desired creaminess.
- Chill, covered, for 2 hours or longer.
- When ready to serve, divide the chicken mixture among the four baguettes or rolls.
Notes
- If you don't already have some cooked chicken: marinate 2 chicken breasts in the refrigerator in a mixture of olive oil, lemon juice, garlic, salt and pepper for 1 hour or longer. Bake at 400 degrees for 30 minutes. Cool slightly, chop and add to the salad.
- Use light mayonnaise: if you'd like to lighten up this recipe.