This simple and light chicken salad sandwich makes a great midday or evening meal. This recipe makes a tasty and cooling chicken salad with poached chicken breast, toasted almonds, and sliced grapes mixed with a somewhat sweet sauce.
CHICKEN SALAD SANDWICH INGREDIENTS
- 1 pound Chicken Breasts, skinless, boneless, trimmed of any fat (about 2 medium pieces)
- 2 cups Chicken Broth (or enough to cover the chicken)
- 2-3 Thyme Sprigs (or use dried thyme if fresh is not available)
- ½ teaspoon Salt, plus extra if needed at the end – we used kosher salt
- ¼ cup Sliced Almonds, toasted
- ¼ cup Mayonnaise
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Honey
- ½ cup Red Seedless Grapes, sliced into rounds
- Black Pepper, to taste
- 8 Slices White Bread, or use your favorite bread, rolls, etc.
This dish will begin with the chicken breast being poached. It will take the longest since, before assembling the salad, the chicken has to chill. While the chicken poaches and cools, prepare the almonds, mix the dressing, and slice the grapes.
POACH THE CHICKEN BREAST
The chicken should be placed in a medium-sized pot that allows the chicken breast pieces to fit side by side without overlapping. Pour chicken stock over the chicken and sprinkle with salt and thyme.
Preheat the oven to medium-high and simmer the stock while the chicken is cooking. This should take four to five minutes. Once the liquid begins to simmer, reduce heat to medium-low and place a lid on it.
Gently simmer the chicken for 15 to 20 minutes, or until the biggest piece reaches an internal temperature of at least 165°F in the thickest area. To be sure, use an instant read thermometer. The thickness of the chicken will determine how long it takes to cook, but 15 to 20 minutes is a decent starting point.
After removing the chicken breast from the liquid used for poaching, place it on a cutting board to cool. Slice the chicken thinly when it has cooled.
TOAST THE SLICED ALMONDS
Heat a pan over medium heat and sauté the almonds for 4–6 minutes, or until they get a lovely golden color. Shake the skillet frequently, and watch the almonds carefully since they may quickly turn from a gorgeous golden hue to scorched. Take the skillet off of the heat as soon as they’re finished, or they’ll continue to toast. Allow to cool.
MAKE THE DRESSING AND THE CHICKEN SALAD SANDWICH
In a large bowl, combine the mayonnaise, apple cider vinegar, honey, and black pepper; toss to combine.
Combine the toasted almonds, grapes, and chicken with the mayonnaise dressing. Coat all of the ingredients with the dressing by giving it a little stir. Once you’ve tasted the chicken salad, add salt as necessary.
Before serving, cover the bowl and let it cool in the fridge. Serve whatever you like—on a bun, sandwich bread, over a bed of lettuce with crackers, etc. Have fun!
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Chicken Salad Sandwich
This simple and light chicken salad sandwich makes a great midday or evening meal.
- 1 pound Chicken Breasts skinless (boneless, trimmed of any fat (about 2 medium pieces))
- 2 cups Chicken Broth or enough to cover the chicken
- 2-3 Thyme Sprigs or use dried thyme if fresh is not available
- ½ teaspoon Salt plus extra if needed at the end – we used kosher salt
- ¼ cup Sliced Almonds toasted
- ¼ cup Mayonnaise
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Honey
- ½ cup Red Seedless Grapes sliced into rounds
- Pinch Black Pepper
- 8 Slices White Bread or use your favorite (bread, rolls, etc., if desired)
Poach the chicken breast
- Without overlapping, arrange the chicken in a medium saucepan side by side. Pour chicken stock over the chicken and sprinkle with ½ teaspoon salt and thyme.
- Preheat the oven to medium-high and simmer the stock while the chicken is cooking. Cover and reduce heat to medium-low.
- Gently simmer the chicken for 15 to 20 minutes, or until the biggest piece reaches an internal temperature of at least 165°F in the thickest area.
- After taking the chicken breast out of the poaching liquid, let it cool. Slice it thinly after it’s cold enough to handle.
Toast the sliced almonds
- Heat a pan over medium heat and sauté the almonds for 4–6 minutes, or until they get a lovely golden color. Check them often and shake the skillet. When they are finished, take the skillet off of the burner.
Make the dressing and finish the salad
- In a large bowl, combine the mayonnaise, apple cider vinegar, honey, and black pepper; toss to combine.
- Combine the toasted almonds, grapes, and chicken with the mayonnaise dressing. Coat all of the ingredients with the dressing by giving it a little stir. Once you’ve tasted the chicken salad, add salt as necessary.
- Before serving, cover the bowl and let it cool in the fridge. Present the dish on a roll, sandwich bread, crackers, lettuce, etc.
- Poach the chicken breast to begin this dish. It will take the longest since, before assembling the salad, the chicken has to chill. While the chicken poaches and cools, prepare the almonds, mix the dressing, and slice the grapes.
- The thickness of the chicken will determine how long it takes to cook. Utilize the timer as a reference, but make sure it’s cooked through by using an instant read thermometer.