Chicken Salad Sandwich with Cranberries, Grapes & Pecans
This creamy and crunchy chicken salad sandwich combines juicy grapes, tart apples, dried cranberries, and pecans in a light mayo-yogurt dressing—perfect for lunch, picnics, or meal prep.
Ingredients
- Creamy Base:
- ½ cup light mayonnaise
- ½ cup low-fat plain yogurt
- Seasonings:
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- Ground black pepper to taste
- Mix-ins:
- 1½ cups dried cranberries
- 1 cup chopped celery
- 1 cup cubed green apple
- 1 cup sliced red grapes
- 1 cup chopped pecans
- Protein:
- 4 cups canned or cooked chicken drained and shredded
- Bread:
- 16 slices whole wheat bread or 8 rolls
Instructions
- In a large bowl, whisk together light mayonnaise and yogurt until smooth.
- Add paprika, seasoned salt, and black pepper. Stir to combine and adjust seasoning to taste.
- Fold in shredded chicken until evenly coated with dressing.
- Add cranberries, celery, apple, grapes, and pecans. Gently fold until fully combined.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Toast bread lightly if desired. Spoon chicken salad onto bread or rolls to assemble sandwiches.
- Serve immediately, or store chicken salad separately in an airtight container in the fridge.
Notes
Use rotisserie chicken for extra flavor. To make dairy-free, replace yogurt with more mayo or a plant-based alternative. Assemble sandwiches right before serving to prevent soggy bread. Great served open-faced, in wraps, or on a bed of greens. Chicken salad will keep in the refrigerator for up to 3 days.
