Wednesday, October 8, 2014

Chicken Salad Sandwiches

Freshly baked chicken, tossed with grapes, celery, red onion, and a delicious homemade dressing. These sandwiches are perfect for a party or a way to dress up your weekly lunch routine!

I originally got this recipe for chicken salad sandwiches from my mom. She received the original recipe from a friend several years ago and made her own changes to the recipe. I have since made adjustments to my mom's version. I remember when I first saw the recipe, it sounded like such a strange combination. Chicken, grapes, red onion, celery and walnuts all mixed together with mayo and other seasonings/condiments. Once I took a bite I was hooked. The salad is so fresh tasting and satisfyingly filling with all the protein and fresh fruit/veggies. The addition of walnuts adds a nice crunch to the salad. I sometimes omit the walnuts if I am taking these sandwiches to a get together (just in case someone is allergic). The sandwiches still taste great with or without them.

I hosted a baby shower over the weekend for my sister-in-law. I kept the menu relatively simple: Chicken salad sandwiches, fruit salad, a veggie tray, Mexican tortilla pinwheels (made by my Mother-in-law) and a chocolate cake. Most everything I was able to make ahead of time and finish preparing the day of. I did prepare this chicken salad that morning, as I don't like it too chilled (the chicken tastes best when it is still fresh) but it does keeps well if you need to make it ahead of time.

The recipe is relatively simple. Simply, baked up some boneless, skinless chicken breasts. Allow them to cool for 10-15 minutes or until cool enough to handle. Cut the chicken into small cubes and toss with celery, red onion, and red grapes. For the dressing mix together: mayonnaise, cream cheese, Dijon mustard and black pepper. Pour the dressing over the chicken and stir until coated. You may need to add a little more mayonnaise if it looks dry. I always prefer to start with the smallest amount possible and go from there.

I like to serve the chicken salad on a nice, buttery croissant roll. Cut in half or smaller desired portions and secure the sandwich with a toothpick. These little sandwiches are perfect for a baby/wedding shower or nice luncheon.

Chicken Salad Sandwiches

  • 3-4 boneless skinless chicken breasts, about 4 cups cooked (3 if they are large, 4 if they are smaller in size)
  • 1-2 tablespoons finely chopped red onion
  • 1 stalk celery, finely chopped
  • 1 cup red grapes, halved
  • 1/2 cup mayonnaise
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons Dijon mustard
  • 1/2 toasted walnuts, chopped (optional)
  • Salt and Pepper to taste

1. Preheat oven to 400 degrees. Lay chicken breasts on baking sheet and cover with plastic wrap. Pound chicken breasts until even thickness. Remove plastic wrap, discard. Sprinkle both sides of the chicken breasts with a little salt. Bake chicken for about 20 minutes or until fully cooked. Remove from the oven and allow chicken to rest for about 10 minutes or until cool enough to handle. Cut chicken into cubes. Cooked chicken should measure about 4 cups.

2. In a large mixing bowl, toss together the chicken, grapes, celery, and red onion. In a smaller bowl, mix together the mayo, cream cheese, Dijon, and black pepper. Pour the dressing over the chicken and toss to coat. If needed, add more mayo to desired consistency.

3. Refrigerate for one hour before serving. Taste before serving and adjust salt and pepper if needed. Serve on croissants or desired bread of choice.

1 comment :

  1. I LOVE Chicken salad sandwiches! This sounds amazing!