Chicken Salad Sandwich Recipe

Prepare and grill the chicken

Pat the chicken breasts dry. Rub 1 tablespoon olive oil over both breasts and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Grill the chicken 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board for 8-10 minutes.

Shred or dice

After resting, use two forks to shred the chicken or dice into 1/2-inch pieces depending on your preferred texture for the salad. Place the chicken in a large mixing bowl.

Mix the salad base

To the bowl with chicken add 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon, and 1 tablespoon lemon juice. Stir to combine until creamy.

Add crunchy and bright elements

Fold in 1/2 cup diced grapes (or diced apple), 1/2 cup finely diced celery, 1/4 cup finely diced red onion, and 1/4 cup toasted chopped pecans (if using). Add 1 tablespoon chopped fresh dill or parsley and 1/4 teaspoon celery seed if using.

Season to taste

Season the salad with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or mayo as needed. Chill for at least 15 minutes if time allows to let flavors meld.

Toast the bread

Butter one side of each sweet sourdough slice with the softened butter (about 2 tablespoons divided). Heat a large skillet or griddle over medium heat. Place bread butter-side-down and toast until golden brown, 2-3 minutes per side. Work in batches if needed.

Assemble sandwiches

Place a leaf of lettuce on four toasted slices (butter side down). Spoon about 3/4 to 1 cup of the prepared chicken salad onto each lettuce-lined slice. Add tomato slices if using. Top with the remaining toasted bread slices, buttered side up. Gently press and cut each sandwich in half diagonally.

Cook the fries

If using frozen fries, cook according to package directions (bake or fry) until crisp and golden. If using fresh russet potatoes, rinse cut fries under cold water, pat dry, toss with 1-2 tablespoons oil, and spread in a single layer on a baking sheet. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway, until golden and crisp. Alternatively, heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C) and fry potatoes in batches 3-5 minutes until golden.

Season and serve

Transfer fries to a paper towel-lined tray, immediately season with 1 teaspoon salt and 1/2 teaspoon paprika if using. Serve hot alongside the sandwiches.