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Joanna Gaines’ Chicken Salad Sandwich

This classic chicken salad sandwich is the perfect combination of juicy chicken, sweet grapes, crunchy celery, and pecans, all brought together with a tangy and creamy dressing.

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Prep Time 20

Cook Time 20

Total Time 40

Course Brunch, Lunch, Picnic

Cuisine American

Servings 4

Calories 456 kcal

Equipment

large bowl
mixing spoon
Knife
Cutting board

Ingredients

3 cups cooked and shredded chicken breast
½ cup diced celery
½ cup diced red onion
1 cup halved red grapes
½ cup chopped pecans
½ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste
Smoked paprika (optional)

Instructions

In a large bowl, combine the cooked and shredded chicken, diced celery, diced red onion, halved red grapes, and chopped pecans.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, and a pinch of salt and pepper until well combined.
Pour the dressing over the chicken salad and stir gently until everything is coated in the dressing.
If desired, sprinkle a pinch of smoked paprika over the chicken salad for extra flavor.
Serve the chicken salad on your favorite bread, in a wrap, or on a bed of lettuce.

Video

Notes

Recipe Notes:

You can use a mix of light and dark meat for more flavor and juiciness.
Toasting the pecans before adding them to the salad will enhance their nutty flavor.
Make the chicken salad ahead of time and chill it in the fridge for a few hours before serving it for maximum flavor.
Use a lighter mayonnaise or Greek yogurt instead of regular mayonnaise for a healthier option.
The chicken salad can be stored in the fridge for up to 3 days.

Special Tips:

Add a pinch of smoked paprika to the dressing for an extra smoky flavor.
Experiment with different slices of bread wraps, and toppings to find your perfect sandwich.
Make a large batch of chicken salad for meal prep or to feed a crowd.

Keyword apple cider vinegarapple cider vinegar, celery, chicken salad sandwich, Dijon mustard, Grapes, honey, Joanna Gaines, mayo, pecans

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