Chicken Salad Sandwiches
Tender poached chicken with crunchy celery, grapes and toasted pecans in a light lemony dressing, piled onto soft bread.
- Makes
- 6 sandwiches
- Prep
- 15 min
- Cook
- 20 min
- Total
- 1 hr
Ingredients
Equipment
- Medium saucepan
Instructions
Put the chicken in the saucepan, cover with cold water by 1-inch and add the poaching salt. Bring to a bare simmer, then cover, turn the heat to low and cook until the chicken reaches 165°F, 12–15 minutes.Put the chicken in the saucepan, cover with cold water by 2.5 cm and add the poaching salt. Bring to a bare simmer, then cover, turn the heat to low and cook until the chicken reaches 74°C, 12–15 minutes.
Let the chicken cool in its liquid for 10 minutes so it stays juicy, then lift it out and chop or shred it. Let it cool completely.
Whisk the mayonnaise, yogurt, lemon juice, mustard, salt and pepper in a large bowl.
Fold in the chicken, celery, grapes and pecans. Taste and adjust the seasoning.
Serve on bread with lettuce, or chill for up to 3 days.
Notes
- Leftover roast chicken or a store rotisserie chicken (about 4 cups meat) works in place of poaching.
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Nutrition estimate
- Calories
- 410
- Protein
- 32 g
- Carbs
- 35 g
- Fat
- 15 g
Per sandwich, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
