Sweet Apple Chicken Salad Sandwich Recipe

Make the cranberry mustard

In a small bowl whisk together whole-grain mustard, chopped dried cranberries, honey, apple cider vinegar, salt, and black pepper until smooth and combined. Taste and adjust sweetness or acidity by adding a little more honey or vinegar if needed. Transfer to a small covered container and refrigerate until assembling sandwiches.

Prepare apples and aromatics

Core and dice the Granny Smith and red apple into 1/4-inch pieces; immediately toss with lemon juice in a medium bowl to prevent browning. Finely dice the celery and mince the red onion and add them to the apples.

Combine dressing

In a separate bowl whisk together Greek yogurt, mayonnaise, Dijon mustard, salt, and black pepper until smooth.

Mix chicken salad

Add the shredded or diced cooked chicken and chopped toasted nuts to the apple-vegetable mixture. Pour the yogurt-mayo dressing over the mixture and fold gently until everything is evenly coated. Stir in chopped fresh parsley if using. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Chill for 10–15 minutes to let flavors meld, or serve immediately.

Prep bread and toast (optional)

If you prefer warm, lightly butter one side of each multigrain bread slice or brush with olive oil. Heat a skillet over medium heat and toast bread, buttered side down, until golden (about 1–2 minutes). Alternatively, use a toaster or panini press. If not toasting, keep bread at room temperature.

Assemble sandwiches

Spread about 1 tablespoon of cranberry mustard onto one slice of bread (per sandwich). Spoon 3/4 cup of the apple chicken salad onto the same slice (for 4 sandwiches: ~3/4 cup each). Place one Swiss cheese slice over the chicken salad, then top with 2 lettuce leaves, 2–3 tomato slices, and 2 onion rings. Spread a thin layer of cranberry mustard on the opposing slice of bread and close the sandwich, mustard-side down. Repeat for remaining sandwiches.

Finish and serve

If desired, return assembled sandwiches to the skillet or panini press and grill briefly (1–2 minutes per side) to slightly melt the cheese. Cut each sandwich in half on the diagonal and serve immediately. Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days; assembled sandwiches are best eaten the same day.