This chicken salad sandwich is one of those simple, satisfying dishes that has earned a permanent spot in my weekday lunch rotation and my picnic basket. I first made this combination on a busy spring afternoon when I had leftover roasted chicken and a jar of mayonnaise on the counter. The sweet burst of grapes, the crunch of sliced almonds, and the crisp bite of celery came together in a way that elevated plain shredded chicken into something memorable. It is creamy without being heavy, with a pleasing contrast between soft and crunchy textures.

I keep this recipe in my back pocket because it is forgiving, fast, and perfect for feeding two to four people depending on how generous you are with the spread. The recipe is flexible enough to dress down for a quick sandwich on white bread or to be dressed up on buttery croissants for guests. Over the years I have served this at casual brunches and taken it to potlucks; people always comment on the balance of sweet and savory and the surprising lift the almonds give. This version is straightforward, uses pantry-friendly items, and lets the chicken shine.

Ingredients

• Shredded chicken (2 cups): Use cooked rotisserie chicken or leftover roasted chicken for the best texture. Dark and white meat both work; rotate brands like Kirkland rotisserie or a home-roasted bird for flavor variety.
• Grapes, quartered (1/2 cup): Choose seedless grapes, red or green. Quartering them keeps bites small and distributes sweetness evenly without large bursts of juice.
• Celery, thinly sliced (1/4 cup): Use crisp celery stalks for crunch. Trim any tough ends and slice across the grain for a tender bite.
• Sliced almonds (1/4 cup): Toast them briefly in a dry skillet for a nuttier flavor or use untoasted for a milder profile. Store-bought sliced almonds work fine.
• Mayonnaise (1/2 cup): Use a good-quality mayo like Hellmann's/Best Foods for a clean, creamy base. Substitute Greek yogurt for a tangier, lighter option.
• Fresh cracked black pepper (1/4 teaspoon) and celery salt (1/2 teaspoon): These small seasonings round out the profile. Adjust to taste, and use fresh-cracked pepper for brightness.

Instructions

Combine the mix-ins:In a medium mixing bowl combine 2 cups shredded cooked chicken, 1/2 cup quartered seedless grapes, 1/4 cup thinly sliced celery, and 1/4 cup sliced almonds. Use a fork to break the chicken into evenly sized pieces so every bite contains a balance of textures. This step takes 2 to 3 minutes and ensures no oversized chunks dominate a bite.Dress the filling:Stir in 1/2 cup mayonnaise, 1/4 teaspoon freshly cracked black pepper, and 1/2 teaspoon celery salt until the mixture is uniformly coated. Taste and adjust seasoning. If the filling feels too dry, add a teaspoon of more mayonnaise at a time. The goal is a creamy coating that allows the chicken to hold together when scooped onto bread.Chill to marry flavors:Cover the bowl and refrigerate for at least 30 minutes. Chilling lets the flavors meld and the dressing thicken slightly, which helps when assembling sandwiches. If you are short on time, a 10 minute chill still improves the texture, but 30 minutes is ideal.Assemble and serve:Divide the chicken salad in half and pile onto croissants, sandwich rolls, or slices of bread. For a classic presentation, toast the bread lightly and add a few butter lettuce leaves for freshness. Press gently so the bread holds the filling without squashing the grapes.

After assembling, serve immediately for the best texture, or wrap sandwiches tightly and refrigerate for up to 24 hours if preparing ahead. Leftover filling keeps well for future sandwiches or as a topping for greens.

Storage Tips

Store the prepared filling in an airtight container in the refrigerator for up to 48 hours. Use glass containers with tight lids or reusable BPA-free plastic containers to avoid refrigerator smells transferring to the filling. If you are assembling sandwiches ahead, keep bread and filling separate and wrap sandwiches tightly in plastic wrap or beeswax wrap; this prevents bread from going soggy. Reheat is not necessary—this is best served chilled. If you must warm it, briefly place filling in a bowl over a bowl of warm water to take the chill off without cooking the mayonnaise.

Ingredient Substitutions

If you prefer a lighter dressing, swap half of the mayonnaise for plain Greek yogurt in a 1:1 ratio to reduce fat and add protein. For a dairy-free option that keeps the creaminess, use a vegan mayonnaise. Replace sliced almonds with chopped pecans or walnuts for a different nutty flavor, or omit nuts and add toasted breadcrumbs for crunch if avoiding nuts. For a fruit swap, try diced apple instead of grapes; use a 1:1 replacement and choose a crisp variety like Honeycrisp for balanced sweetness. Celery can be swapped for thinly sliced fennel for a slightly aniseed brightness at the same volume.

Serving Suggestions

Serve on buttery croissants for a decadent brunch, or pile it on whole grain bread for a hearty lunch. Add crisp lettuce or arugula for peppery contrast. For low-carb serving, wrap portions in large lettuce leaves or use a low-carb flatbread. Pair the sandwich with a light green salad tossed in lemon vinaigrette, a bowl of tomato soup, or kettle chips for textural contrast. Garnish with an extra sprinkle of sliced almonds and a few halved grapes for a pretty platter presentation when entertaining.

Cultural Background

Chicken salad as a concept has deep roots in American home cooking, evolving from simple cold meat salads to many regional variations. Classic versions often mix cooked chicken with mayonnaise and chopped vegetables, while other regions add curry powder, grapes, or nuts for contrast. The use of grapes and nuts became popular in mid-20th century American recipes that favored sweet-savory combinations and were an easy way to stretch cooked poultry into multiple meals and elegant picnic dishes.

Seasonal Adaptations

In summer, use freshly roasted chicken and sweet, local grapes for peak flavor. In fall, swap grapes for chopped pear and use toasted pecans for a seasonal twist. Around the holidays, fold in dried cranberries and a little chopped fresh tarragon for festive notes; use leftover roasted turkey in place of chicken for a Thanksgiving-style sandwich. These small swaps keep the formula familiar while highlighting seasonal produce.

Meal Prep Tips

Scale the filling up to 4 cups and portion into individual containers for grab-and-go lunches. Prepare the filling up to 48 hours in advance and keep bread separate to maintain texture. Use portioned silicon containers or Mason jars for easy transport and add lettuce when you are ready to eat. Label containers with the preparation date and consume within two days for best quality and safety. A quick tip: pack grapes separately if you want them extra crisp and add them right before eating.

This chicken salad sandwich keeps things simple, bright, and accessible. Whether you make it for a solo lunch, a family meal, or a small gathering, the combination of grapes, almonds, and crisp celery elevates everyday shredded chicken into something special. Try it with different breads and slight seasoning tweaks until you find your perfect version. Enjoy the ease and the comfort of a classic done well.