Chicken Salad Sandwiches With Grapes And Toasted Walnuts
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Chicken · dairy-free, high-protein
882 cal
46g protein
53g carbs
54g fat
per serving · estimated
Ingredients
- 3/4 lb rotisserie chicken meat, diced
- 1/2 cup plus 2 tbsp mayonnaise
- 3/4 cup, halved red grapes
- 1/4 cup walnut halves
- 2 ribs, diced celery
- 4 slices white sandwich bread
- 2 leaves green leaf lettuce
- 1, juiced lemon
- 2 tsp total salt, black pepper and onion powder
Method (tap to check — screen stays awake)
- Toast the walnuts in a dry skillet for 4 minutes until fragrant and lightly darkened, then chop them coarsely and cool.
- Dice the chicken into half-inch pieces rather than shredding it, so the salad has some bite.
- Fold the chicken with the mayonnaise, lemon juice, celery, salt, pepper and onion powder until evenly coated.
- Add the grapes and walnuts last and fold gently so the grapes stay whole.
- Chill 10 minutes; the salad tightens and tastes noticeably better cold.
- Lay lettuce on four slices of bread, mound on the chicken salad, and close and cut the sandwiches.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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