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Chicken Salad Sandwich

Chicken Salad Sandwich

Craving a delicious and satisfying meal? This Chicken Salad Sandwich combines tender chicken, crunchy vegetables, and a creamy dressing for a perfect lunch or dinner option. It's easy to prepare and perfect for picnics or meal prep. Enjoy this tasty sandwich tonight!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 piece chicken breast with bone and skin
  • 1/4 teaspoon paprika
  • 1 stalk bok choy
  • 1 stalk celery, diced
  • 1/2 cup walnuts, diced
  • 12 pieces red grapes, seedless, cut into 1/4 inch pieces
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup mayonnaise
  • 4 slices whole grain bread (optional roll in a lettuce leaf make a skinny wrap)

Equipment

  • Oven
  • Cutting Board
  • Frying Pan
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Preheat oven to 325 degrees.
  2. Add walnuts to a small pan, toast in the oven for 10 minutes. Allow to cool.
  3. Preheat oven to 375 degrees.
  4. Add chicken breast to a small casserole dish and sprinkle with paprika. Bake chicken approximately 15 to 20 minutes or until juices run clear. Allow to cool. Remove skin and bones, cut into bite-size pieces.
  5. In a medium bowl combine bok choy, celery or bok choy, walnuts, red grapes, black pepper, and salt. Add chicken pieces and mayo, toss to coat.
  6. Lightly toast bread, add chicken salad to two pieces of toast, top with the other two pieces of toast. Cut the two sandwiches in half and serve.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to three days.
  • Freezing: You can freeze the chicken salad without the bread for up to a month.
  • Pairing: Serve with a side salad for a complete meal.