Chicken Salad (no grapes)
Enjoy a delicious Graps-Free Chicken Salad sandwich with this easy and flavorful recipe. Shredded chicken mixed with celery, onions, mayo, and spices, served on toasted challah bread with a slice of tomato—perfect for a satisfying and quick lunch!
Servings 6 Servings
Calories 375kcal
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.
Nutrition
Serving: 1Serving | Calories: 375kcal | Carbohydrates: 27g | Protein: 19g | Fat: 22g | Fiber: 2g | Sugar: 4g