Grilled Chicken Salad Sandwich

This grilled chicken salad sandwich is a perfect balance of creamy, crunchy, and slightly sweet flavors that come together in every bite.

Tender chunks of grilled chicken are combined with crisp celery, buttery cashews, and chewy cranberries, all coated in a seasoned, creamy dressing.

It’s a simple yet satisfying way to transform leftover chicken into something fresh and crave-worthy.

Whether you’re preparing a quick lunch, a light dinner, or a make-ahead meal for busy days, this sandwich delivers both convenience and flavor.

Served between toasted bread with crisp lettuce and juicy tomato slices, it offers a delicious contrast of textures that makes it feel like a deli-style favorite made right at home.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients

  • 1 cup mayonnaise
  • 1/8 teaspoon ground black pepper (or to taste)
  • 1/8 teaspoon garlic powder (or to taste)
  • 1/8 teaspoon celery salt (or to taste)
  • 4 cups chopped leftover grilled chicken
  • 2 celery ribs, sliced
  • 2/3 cup salted cashews
  • 1/2 cup sweetened dried cranberries
  • 4 tablespoons mayonnaise (for spreading)
  • 8 slices bread, toasted
  • 4 large red leaf lettuce leaves
  • 1 ripe tomato, sliced

Directions

  1. In a small bowl, whisk together 1 cup mayonnaise, black pepper, garlic powder, and celery salt until smooth and well combined.
  2. In a large mixing bowl, combine the chopped grilled chicken, sliced celery, cashews, and dried cranberries.
  3. Pour the prepared dressing over the chicken mixture and stir until everything is evenly coated.
  4. Spread about 1/2 tablespoon of mayonnaise onto each slice of toasted bread.
  5. Divide the chicken salad evenly among 4 slices of bread.
  6. Top each with a lettuce leaf and a slice of tomato.
  7. Place the remaining slices of bread on top to complete the sandwiches. Serve immediately.

Chefs Notes

  • For extra crunch, lightly toast the cashews before mixing them into the salad.
  • Swap cashews for almonds or pecans for a different flavor profile.
  • Serve the chicken salad on croissants or wraps for a variation.
  • If you prefer a lighter version, substitute part of the mayonnaise with plain Greek yogurt.
  • This chicken salad can be made ahead and stored in the refrigerator for up to 3 days.
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