Chicken Salad Sandwich

Crowd-pleasing without the fuss, leaning on chicken and mayonnaise for depth. Cook to 165°F for juicy, tender bites.

Why You'll Love This Recipe

• Slightly fancy, easy to make.
• Great way to use rotisserie or leftover chicken.
• Sweet, savory, crunchy, creamy in one bite.
• Meal-prep friendly.
• Crowd favorite at lunches and showers.

Ingredient Notes

• Tarragon is the secret — slightly anise, very French.
• Red grapes (not green) — sweeter and prettier.
• Croissants take it from deli to brunch.

Ingredient Substitutions

• Curry powder + raisins for coronation chicken.
• Apple instead of grapes.
• Almonds or cashews for pecans.

Equipment Needed

• Large bowl

Prep Tips

• Shred chicken when warm — easier to pull.
• Halve grapes — whole are awkward to bite.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 tbsp mayonnaise, 1 celery, 1 medium onion, diced, 4 slices bread, 4 cups chopped romaine lettuce. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   In a large bowl, whisk mayo, sour cream, Dijon, and lemon juice.

3. 3

   Add chicken, celery, scallions, grapes, pecans, tarragon, salt, and pepper. Fold gently.

4. 4

   Taste and adjust salt, lemon, or pepper.

5. 5

   Cover and chill at least 30 minutes (or up to overnight) for flavors to meld.

6. 6

   Pile generously onto croissants lined with butter lettuce.

Artsi Pro Tips

• Toast the pecans in a dry pan 3 minutes — huge flavor upgrade.
• Poach chicken in stock for the most tender, flavorful base.
• Make a day ahead — better the next day.

Common Mistakes

• Over-mayonnaising — heavy.
• Skipping rest time — flavors haven't blended.
• Untoasted nuts — soft and bland.

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