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best chicken salad sandwich recipe
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5 from 3 votes

Chicken Salad Sandwich Recipe

Subtle and pleasant plant-food flavors, combined with the tender and well-seasoned taste of chicken, make this chicken salad sandwich amazing all by itself. And don't forget the lime juice! A drizzle of this juice will raise your dish by adding zesty freshness.
Prep Time15 mins
Cook Time30 mins
Rest Time1 hr
Total Time1 hr 45 mins
Course: Main Course
Cuisine: American
Keyword: chicken salad, chicken salad recipe, chicken salad sandwich, chicken salad sandwich recipe
Servings: 4 servings
Calories: 507kcal
Author: Luna Regina


  • 12 oz skinless boneless chicken breasts
  • 1 cup grapes halved
  • 6 tbsp Japanese mayonnaise
  • 1 tbsp olive oil
  • 1 tsp lime juice
  • 1/2 tsp traditional Dijon mustard
  • 1/4 tsp salt
  • 2 oz celery diced
  • 1 tsp cilantro
  • 1 tsp scallion
  • 2 oz cucumber diced
  • 1/2 tsp black pepper
  • 1 tbsp onion diced
  • 1 oz sliced almonds
  • 4 oz tomatoes 2 medium, sliced
  • 2 oz lettuce chopped
  • 12 slices sprouted wheat bread


  • Heat the olive oil in a cast iron pan on high heat. Arrange the chicken breasts in the pan to fry for about 15-20 minutes. Slightly season with salt and black pepper. Turn over halfway through to ensure even cooking on both sides. Once done, let them cool and cut into cubes.
  • In a bowl, add all the ingredients together and toss well. Cover with plastic wrap and refrigerate for at least one hour.
  • Finally, serve between bread slices with lettuce and tomato.



Serving: 1serving | Calories: 507kcal | Carbohydrates: 29g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 545mg | Potassium: 549mg | Fiber: 10g | Sugar: 8g | Vitamin A: 421IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg