Chicken Salad Sandwiches

Posted by Vanessa in Cooking, September 9, 2010

I used to watch Claire Robinson’s show on Food Network, 5 Ingredient Fix, thinking that she probably didn’t have very many good recipes because she was just trying to pull off great food with so few ingredients.  This girl surely wasn’t trying any of her stuff.  But lately, I’ve made some delicious food with five ingredients or less, and I really don’t know what I was thinking in the first place.  Simple can absolutely be yummy.

Which brings me to the only chicken salad I’ll eat.  I’m not so much a fan of mayo…like, I’ve never bought a jar in my life nor would I ever, ever put in on a sandwich.  Gross.  But, my mom makes chicken salad this way, with ranch dressing instead, and I can totally eat this.  Over and over and over again.  And the recipe only calls for four ingredients, but you could throw in some scallions for a little added flavor, which my mom usually does.  In all honesty though, this chicken salad is awesome, one, because of the grapes and the freshness they bring, and, two, it’s just ranch dressing.  Not a jar of mayo in sight.

The Phoenix will not eat chicken salad either, and was not excited that we were having it at our last visit at my mom’s, but after giving it a try, he was game to have it as leftovers the next day (have I mentioned this guy rarely, rarely will eat leftovers) and once we got home he thought it’d be a great idea for little bird’s birthday party.  So even if you think you don’t like chicken salad, this one might sneak up and surprise you.

Chicken Salad Sandwiches

recipe from my mom
  • Prep Time: 10 minutes.
  • Ready in 10 Minutes.
  • Makes: 10 Servings
  • 1 pound chicken breasts, cooked and cubed (I use skin-on, bone-in chicken breasts and roast them in the oven so the meat stays very moist)
  • 2 cups grapes, halved
  • 1/2 cup sliced almonds
  • light ranch dressing
  • rolls of your choice, sliced in half lengthwise
  • In a large bowl, combine chicken, grapes and almonds. Pour some ranch dressing over the top and mix to coat well, adding more if needed...just eyeball it and use as much or as little as you prefer. Refrigerate for at least an hour.
  • To serve, spoon chicken salad in between rolls. Delicious!

2 Responses to “Chicken Salad Sandwiches”

  1. Andrea says:

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  2. samuel ramos says:

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