Chicken Salad Sandwich Recipe

Prep ingredients

If your chicken is not cooked, roast or poach about 12 ounces of boneless chicken breast or thighs, then let cool and shred or dice to measure 2 cups. Toast the walnuts in a dry skillet over medium heat, shaking frequently, until fragrant and lightly browned (2–4 minutes). Halve the grapes, finely dice the celery, and thinly slice the green onion.

Make dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, and fresh lemon juice until smooth. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Combine salad

Add the shredded chicken, halved grapes, toasted walnuts, diced celery, and sliced green onions to the bowl with the dressing. Fold gently until everything is evenly coated. Taste and adjust seasoning (add more salt, pepper, or lemon juice as needed). Stir in chopped parsley if using. Cover and refrigerate for at least 15 minutes to meld flavors (up to 2 hours).

Prepare ciabatta

Split ciabatta rolls or the loaf into sandwich-size pieces. Lightly brush cut sides with melted butter or drizzle with olive oil.

Toast bread

Toast the ciabatta cut-side down in a hot skillet or under a broiler until golden and crisp (1–3 minutes) — watch closely to avoid burning.

Assemble sandwiches

Place a lettuce leaf on the bottom half of each toasted ciabatta piece. Spoon 1/2 cup of the chicken salad onto each piece (adjust to preference). Top with a few extra halved grapes if desired for appearance and a burst of sweetness. Close sandwiches with the top half of the ciabatta.

Serve

Serve immediately while the bread is still slightly warm and crisp, or wrap tightly for take-away. Leftover chicken salad keeps in the refrigerator up to 3 days.