A chicken salad sandwich is one of those recipes that almost everyone has made, but not every version is worth making twice.

The grapes are what make me come back to this one. They add a cold, juicy pop of sweetness against the savory chicken, while sliced almonds bring just enough crunch to keep every bite from feeling soft. If you’re looking for the traditional version, it’s my chicken salad post you’re after.

A bowl of chicken salad with shredded chicken, sliced celery, red grapes, and creamy dressing, perfect for enjoying on its own or in a Chicken Salad Sandwich. Sliced almonds and whole grapes are nearby on a wooden table.

Don’t Skip This Step

I’ll make time to chill the chicken salad even when I’m eating it the same day. It firms the mayo so the salad mounds and stays put on the bread. It also gives time for the celery salt and grape juice to spread through the bowl. This ensures no bite is bland or too salty.

Ingredient Notes

A selection of ingredients for a Chicken Salad Sandwich on a counter: sliced almonds, celery salt, mayonnaise, celery stalks, raw chicken breasts, black pepper grinder, and a bunch of red grapes.

For this recipe, you’ll need:

2 cups shredded cooked chicken
½ cup grapes
¼ cup celery
¼ cup almonds
½ cup mayo
¼ teaspoon pepper
½ teaspoon celery salt

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Pro Tips

Your chicken sets the moisture. Rotisserie, leftover breast, and canned chicken all carry different amounts of water. If yours is dry, add a spoon more mayo. The chill helps too, since the grapes release juice and loosen the bowl.

If you’d like to skip the mayo, f you’d rather skip the mayo, I have a recipe for chicken salad without mayo.

Use bread that can hold up. A toasted croissant or firm roll holds up. For a low-carb option, use my cloud bread or chaffle recipe instead of bread.

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While You’re Making It

Stir in the mayo until every piece of chicken is coated. It should look a little shiny, and a spoonful should hold together when you lift it.

A bowl of chicken salad with shredded chicken, green celery slices, red grapes, and creamy dressing sits on a wooden table—perfect for spooning onto bread rolls to make a delicious Chicken Salad Sandwich. Bread rolls and pepper are in the background.

If it still looks dry, add more mayo, a spoon at a time. If there’s liquid sitting in the bottom of the bowl, your chicken was wet, usually canned. Drain it, or stir in a bit more chicken to soak it up.

Ways to Serve It

Two croissant Chicken Salad Sandwiches filled with creamy chicken salad, grapes, and celery rest on parchment paper, surrounded by fresh grapes and leafy greens in the background.

On a croissant. My favorite for this one. The soft, buttery croissant plays off the cold filling, and it holds a tall scoop without falling apart.

A Chicken Salad Sandwich with lettuce, sliced in half and stacked on a black plate, features visible grapes and almond slices, set on a wooden table with extra grapes, bread, and lettuce in the background.

On sandwich bread. Regular whole wheat bread works great for an everyday lunch. Lay a lettuce leaf down first so the bread stays dry.

Three lettuce leaves topped with a creamy chicken salad containing grapes and celery are arranged on a white plate, making a light twist on the classic Chicken Salad Sandwich. A bowl of more salad, red grapes, and seasonings are visible nearby.

In lettuce cups. Spoon it into butter or romaine leaves for a no-bread plate. If you’re entertaining, this is the easiest way to set it out for guests to grab.

A wooden bowl filled with chicken salad containing grapes, placed on lettuce leaves, with cherry tomatoes and two crackers on the side. A Chicken Salad Sandwich, extra grapes, and a larger bowl of chicken salad are in the background.

In a bowl. A scoop over greens with crackers and a few tomatoes on the side makes a quick plate. Also an option for anyone avoiding bread.

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If Your Recipe Looks Different From Mine

It tasted dry. The chicken was on the dry side, or there was not enough mayo. Next time, use rotisserie, or add mayo a spoon at a time until every piece looks coated.

Liquid pooled at the bottom. The chicken held water, most often canned chicken causes this. Next time, drain it well, or pat the grapes dry before mixing.

It tasted bland. The chilling time was cut short, so the seasoning never spread. Next time, give it the full chill, then taste and add salt if it needs it.

The sandwich went soggy. It was built on soft bread with no barrier. Next time, toast the bread or add a lettuce leaf.

Storing Leftovers

This chicken salad can be made a day ahead. Chilling it overnight helps the flavor settle and evens out the seasoning.

Store the salad on its own, not built into sandwiches since the bread goes soft within a few hours. Sealed and cold, it keeps for a few days. Stir before serving and assemble the sandwiches then too.

Add the almonds last if making ahead. Mixed in early, they soften in the mayo overnight. You lose the crunch that carries each bite.

I don’t freeze chicken salad once it’s mixed. The mayo turns watery and grainy after thawing. If you want to get ahead, freeze the cooked chicken on its own and make the salad fresh.

This post was originally published in March 2020. It was tested by an independent recipe tester in April 2026 and updated with new photos.

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