Looking for a mouthwatering chicken salad sandwich recipe that's grape-free and bursting with flavor? Look no further! This delightful Chicken Salad (No Grapes) recipe offers a delectable blend of seasoned shredded chicken, crunchy celery, zesty onions, and creamy mayo, all nestled between toasted challah bread. Get ready to savor a delightful lunchtime treat!
Looking for more?
Looking for more chicken recipes? Try my Chicken & Dumplings, Chicken Noodle Soup, and Ground Chicken Tacos.
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Why You'll Love This Recipe
- Grape-Free Twist: For those who prefer chicken salad without grapes, this recipe is a perfect choice. The absence of grapes allows the other flavors to shine, creating a balanced and savory sandwich experience.
- Flavorful Seasonings: The combination of ground paprika, dried thyme, rosemary, and a pinch of cayenne pepper elevates the taste of the shredded chicken, adding a delightful burst of flavors to the salad.
- Quick and Easy: With simple preparation and straightforward instructions, this recipe is a breeze to make. Whether for a leisurely lunch or a busy weekday meal, the Chicken Salad (No Grapes) sandwich offers a delicious and satisfying option without the hassle.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Chicken breast: The star of the recipe, providing a lean and protein-rich base for the salad. You can also use leftover roasted chicken or rotisserie chicken for added convenience.
- Vegetable oil: Helps to coat and season the chicken, ensuring a moist and flavorful result. Substitute with olive oil or melted butter if preferred.
- Ground paprika: Adds a subtle smokiness and mild spice to enhance the chicken's flavor. Smoked paprika can be used for a deeper smoky taste.
- All-purpose seasoning: A versatile blend of herbs and spices, enhancing the overall taste of the chicken. If unavailable, use a combination of garlic powder, onion powder, and dried herbs like oregano and thyme.
- Dried thyme and dried rosemary: These herbs infuse the chicken with earthy and aromatic notes, elevating the salad's taste. Fresh thyme and rosemary can be used if available.
- Cayenne pepper: Provides a touch of heat to balance the flavors. Adjust the amount based on your spice preference.
- Salt and ground black pepper: Essential for seasoning the chicken salad. Always adjust to taste.
Chicken Salad Ingredients:
- Celery: Adds crunch and freshness, complementing the shredded chicken. If you don't have celery, try using chopped cucumber or bell peppers.
- Red onions: Offer a mild sharpness and a pop of color to the salad. Substituting with shallots or green onions can work well too.
- Mayo: Creates a creamy and rich texture, binding the chicken and vegetables together. Greek yogurt or avocado may be used as healthier alternatives.
- Lemon juice: Adds a tangy brightness, balancing the richness of the mayo. Lime juice can be used instead.
- Ground black pepper: Enhances the overall flavor profile and complements the chicken and veggies.
Sandwich Ingredients and Toppings:
- Challah bread: A soft and slightly sweet bread that pairs wonderfully with the chicken salad. Swap with your favorite bread, such as ciabatta or whole wheat bread.
- Butter: Used for toasting the bread, adding a delicious crispiness to the sandwich.
- Tomato: Provides a juicy and refreshing element to the sandwich. Use sliced cucumber or avocado as substitutes.
- Pickles: Offer a tangy and crunchy contrast to the salad. Feel free to use your preferred pickles or relish.
- Chips (optional for serving): A classic side that complements the sandwich. Opt for any favorite chips or serve with a side salad for a healthier option.
Equipment Needed
- Baking dish or sheet pan: To bake the chicken breast until fully cooked.
- Oven: To preheat and bake the chicken.
- Forks or shredding claws: For easily shredding the cooked chicken breast.
- Large mixing bowl: To combine the shredded chicken with other salad ingredients and seasonings.
- Measuring spoons: To accurately measure the various seasonings and ingredients.
- Knife and cutting board: To chop the celery and red onions.
- Skillet or stovetop griddle: To toast one side of the challah bread slices with butter.
- Spatula: For flipping and removing the bread slices from the skillet.
- Optional: Meat thermometer: To ensure the chicken reaches a safe internal temperature of 165°F (74°C) when baking.
- Serving platter or dish: To assemble the sandwiches and present the chicken salad.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card for chicken salad (no grapes.)
To make the delectable Chicken Salad (No Grapes) sandwich, preheat your oven to 400°F (200°C). Cover the chicken breast with vegetable oil, ground paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and ground black pepper.
Once seasoned, bake the chicken breast in a baking dish or sheet pan for 30-40 minutes until it's fully cooked. While the chicken is baking, chop the celery and red onions on a cutting board. After the chicken is done, let it rest for a few minutes to cool slightly, then use forks or shredding claws to easily shred the chicken. Transfer the shredded chicken to a large mixing bowl.
In the same bowl, add the chopped celery, red onions, mayo, lemon juice, salt, and ground black pepper to the shredded chicken. Mix all the ingredients thoroughly, ensuring the chicken salad is well-coated with the creamy mayo and zesty lemon juice.
For the sandwiches, spread butter on one side of the challah bread slices and toast them in a skillet or on a stovetop griddle until golden brown and crispy. Assemble the sandwiches by placing a generous amount of the chicken salad mixture on the untoasted side of the bread, then add a slice of tomato for a burst of freshness. If desired, add pickles for a tangy and crunchy element. Serve the delightful Chicken Salad (No Grapes) sandwiches on a serving platter or dish, and enjoy this mouthwatering creation for a satisfying and flavorful lunch option!
Variations
- Fruity Twist: Add diced apples or dried cranberries for a touch of sweetness and fruity flavor to the chicken salad.
- Nuts and Seeds: Incorporate toasted almonds, walnuts, or sunflower seeds for added crunch and a nutty taste.
- Herbaceous Delight: Mix in fresh herbs like parsley, dill, or basil to elevate the salad's aroma and freshness.
- Creamy Avocado: Replace some or all of the mayo with mashed avocado for a creamier texture and healthy fats.
- Tropical Inspiration: Use grilled pineapple chunks and shredded coconut to create a tropical-inspired chicken salad.
- Curry Infusion: Add a teaspoon of curry powder to the seasoning mix for an exotic and spiced chicken salad.
- Greek Style: Incorporate kalamata olives, diced cucumber, and crumbled feta cheese for a Greek-inspired twist.
- Asian Fusion: Mix in soy sauce, sesame oil, and sliced scallions for an Asian-inspired chicken salad.
- Buffalo Chicken: Toss the shredded chicken in buffalo sauce and mix with celery and blue cheese dressing for a spicy Buffalo chicken salad.
- Crisp Veggie Medley: Add shredded carrots, bell peppers, or corn kernels for extra color and a delightful crunch.
Wine Pairing
A good wine pairing for the "Chicken Salad (No Grapes)" recipe would be a crisp and refreshing white wine, such as a Sauvignon Blanc or a Pinot Grigio. These wines have bright acidity and citrusy notes that complement the flavors of the chicken salad, especially with the zesty lemon juice and fresh vegetables.
Sauvignon Blanc's herbal and grassy undertones can enhance the herbaceous elements in the chicken salad, while the lively acidity balances the creaminess of the mayo. Pinot Grigio, with its light-bodied and subtle fruit flavors, also pairs well with the chicken salad without overpowering the dish.
If you prefer a red wine, a light-bodied and fruity Pinot Noir can be a suitable option, as it won't overwhelm the delicate flavors of the chicken salad.
FAQ's
Can I use canned chicken or rotisserie chicken instead of baking a chicken breast?
Yes, absolutely! Canned chicken or leftover rotisserie chicken can be used for convenience. Just ensure the chicken is shredded and seasoned with the specified spices before combining it with the other ingredients.
Can I make the chicken salad ahead of time?
Yes, you can prepare the chicken salad in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. The flavors will further meld together, making it even more delicious.
Can I substitute the mayo with a healthier option?
Certainly! Mayo can be replaced with Greek yogurt, mashed avocado, or a combination of both to reduce the calorie content while maintaining creaminess.
Can I use a different type of bread for the sandwiches?
Absolutely! Feel free to use your favorite bread, such as whole wheat, ciabatta, or a gluten-free option to suit dietary preferences.
What other veggies can I add to the chicken salad?
Get creative with your veggies! Chopped bell peppers, shredded carrots, or even diced cucumber can add extra texture and color to the salad.
Is this chicken salad recipe spicy?
The recipe includes a pinch of cayenne pepper, but the overall spiciness can be adjusted to your taste. Feel free to add more or omit it entirely based on your preference.
Can I serve the chicken salad differently, such as in a wrap or on lettuce cups?
Absolutely! This chicken salad can be served in various ways, such as in a wrap, on lettuce leaves, or as a topping for crackers, making it versatile for different meals.
What side dishes go well with the chicken salad sandwiches?
Classic side dishes like potato chips, sweet potato fries, coleslaw, or a fresh green salad can complement the chicken salad sandwiches beautifully.
Can I freeze the chicken salad?
While freezing the chicken salad is possible, the mayo might separate and affect the texture upon thawing. It's best enjoyed fresh or stored in the refrigerator for a few days.
How can I make the chicken salad more savory?
To enhance the savory flavors, consider adding additional herbs like thyme, rosemary, or a dash of garlic powder to the chicken salad mixture.
Tips
- Season the Chicken Well: Ensure the chicken breast is thoroughly coated with the vegetable oil and seasonings to infuse it with delicious flavors.
- Monitor Chicken Cooking Time: To avoid overcooking and maintain juiciness, use a meat thermometer to check the chicken's internal temperature (165°F or 74°C).
- Optimal Shredding: Shred the chicken while it's still warm, as it's easier and yields better results.
- Chill the Chicken Salad: Allow the chicken salad to chill in the refrigerator to enhance the flavors and improve the texture.
- Adjust Seasonings: Feel free to adjust the seasonings to suit your taste preferences, especially the cayenne pepper for desired spiciness.
- Toast Bread Evenly: Toast one side of the challah bread with butter until golden brown to add a delightful crunch to the sandwiches.
- Get Creative with Veggies: Experiment with different vegetables like bell peppers or shredded carrots to add extra crunch and nutrition to the chicken salad.
- Try Different Herbs: Consider adding fresh herbs like parsley or basil for an aromatic twist to the salad.
- Substitute Mayo: Use Greek yogurt or mashed avocado as healthier mayo alternatives to keep the salad creamy.
- Pair with the Right Wine: If serving with wine, consider pairing with a crisp Sauvignon Blanc or light Pinot Noir for a delightful match.
- Prepare Ahead: Make the chicken salad ahead of time to save time and let the flavors meld together.
- Serve Creatively: Besides sandwiches, try serving the chicken salad on lettuce cups or as a topping for crackers for different presentations.
Looking for more recipes?
Looking for more chicken recipes? Try my Chicken & Dumplings, Chicken Noodle Soup, and Ground Chicken Tacos.
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Chicken Salad (no grapes)
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Ingredients
- 1 chicken breast
- 1 tablespoon vegetable oil
- ¼ teaspoon ground paprika
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 1 pinch of cayenne pepper
- ⅛ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 stalks of celery chopped
- A few slices of red onions chopped
- ¼ cup mayo
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 6 slices challah bread
- Butter
- 1 tomato sliced
- A few pickles
- Chips optional for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cover the chicken breast with vegetable oil and seasonings, including ground paprika, all-purpose seasoning, dried thyme, dried rosemary, cayenne pepper, salt, and ground black pepper.
- Bake the seasoned chicken breast for 30-40 minutes or until it's fully cooked. Once done, allow it to rest for a few minutes and then shred the chicken while it's still warm. Set it aside.
- In a large bowl, combine the shredded chicken with chopped celery, red onion, mayo, lemon juice, salt, and ground black pepper. Mix everything well to make the chicken salad.
- Chill the chicken salad completely in the refrigerator before assembling the sandwiches.
- In a large skillet, toast one side of each of the slices of challah bread with butter.
- Assemble your sandwiches with the chicken salad and a few slices of tomato.
- Serve the sandwiches with dill pickles and chips on the side if desired.
Notes
- Chicken Cooking: For juicy and tender chicken, avoid overcooking. Check the internal temperature with a meat thermometer, and remove from the oven once it reaches 165°F (74°C).
- Shredding Chicken: Shred the chicken while it's still warm for easier and smoother shredding. You can use two forks or your hands.
- Chilling the Salad: Allow the chicken salad to chill completely in the refrigerator before assembling the sandwiches. This helps the flavors meld together and improves the taste.
- Customize Seasonings: Adjust the seasonings according to your taste preferences. If you prefer it spicier, add more cayenne pepper, or if you like it milder, reduce the amount of cayenne.
- Bread Choice: While the recipe suggests challah bread, feel free to use any bread of your choice, such as whole wheat, sourdough, or ciabatta.
- Toasting Bread: Toasting one side of the bread with butter adds flavor and prevents the sandwich from becoming soggy when you add the chicken salad.
- Serving Variations: Get creative with your serving options. You can serve the chicken salad on a bed of lettuce, in a wrap, or as a topping for crackers or cucumber slices.
- Make-Ahead: Prepare the chicken salad in advance and store it in an airtight container in the refrigerator until ready to assemble the sandwiches. This saves time when you're ready to serve.
- Optional Additions: Feel free to add additional ingredients like sliced avocado, bacon, or lettuce to enhance the sandwich's taste and texture.
- Food Safety: Always follow proper food safety guidelines, especially when handling raw chicken. Wash hands and surfaces thoroughly after handling raw poultry.
- Presentation: Garnish the sandwiches with fresh herbs like parsley or chives to add a pop of color and freshness.
- Accompaniments: Pair the sandwiches with your favorite side dishes like coleslaw, sweet potato fries, or a fresh green salad.
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