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Home/Apples/Autumn Chicken Salad Sandwich

Autumn Chicken Salad Sandwich

This chicken salad is bursting with the flavors of autumn—dried cranberries, toasted walnuts, green apples, and fresh herbs.  It’s great for sandwiches, and also on a bed of baby greens. I love it both ways.

Autumn Chicken Salad Sandwich | LunaCafeI LOVE a good chicken salad sandwich. But a good chicken salad sandwich is nearly impossible to find outside of a good home kitchen. I know, because I’m always looking.

Autumn Chicken Salad Sandwich | LunaCafeSo what constitutes “good” in a chicken sandwich?

It begins and ends with the chicken–roasted or grilled chicken breast–flavorful, tender, and moist.

Autumn Chicken Salad Sandwich | LunaCafeA hint of wood smoke from the grill is extra appealing. For speed and ease, the tender, roast chicken available at many supermarkets these days is fair game.

Autumn Chicken Salad Sandwich | LunaCafeBeyond the chicken, a full flavored mayonnaise or aioli binder is essential. But then, the sky is almost the limit.

Autumn Chicken Salad Sandwich | LunaCafeFor me, celery, green onions, toasted walnuts, pecans or almonds, and fresh herbs are a must. And in the fall, I always add green apple and dried cranberries, which deliciously cut the richness of the mayo.

Autumn Chicken Salad Sandwich | LunaCafeAutumn Chicken Salad Sandwich

This chicken salad is bursting with the flavors of autumn—dried cranberries, toasted walnuts, green apples, and fresh herbs. And if you can add a hint of smoke to the chicken, all the better.

You can certainly build sandwiches with this chicken salad, but it also stands on its own on a bed of baby greens. I love it both ways, depending on the mood and the moment.

Ingredient Note   If you want to use brioche buns from a local bakery, hollow them out somewhat, so you don’t have too much bread in proportion to chicken salad.

Dijon Aioli
1 cup homemade or best quality purchased mayonnaise
2 teaspoons country style Dijon mustard
2 cloves garlic, pressed or minced

Chicken Salad
4 cups cooked (roasted or lightly smoked), coarsely chopped chicken breast (20 ounces) (2 whole chicken breasts typically yield 6 cups chopped chicken)
1 cup toasted chopped walnuts (4 ounces)
1 cup cored, seeded, and diced green apple ( ½ large apple)
½ cup trimmed, and thinly sliced celery (1-2 celery ribs)
½ cup  trimmed and thinly sliced (½ bunch green onions)
½ cup moist, dried cranberries
2 tablespoons chopped fresh tarragon, optional

fine sea salt, to taste
freshly ground black pepper, to taste

Sandwiches
Dijon Aioli (from above)
baby greens
rye bread or soft home-style bun (toasted if desired)

Garnishes
super thin potato chips
baby pickles

  1. To prepare the Dijon Aioli, in a medium mixing bowl, whisk the mayonnaise, Dijon, and garlic until smooth. Reserve.
  2. To prepare the Chicken Salad, in a large mixing bowl, combine chicken, walnuts, apple, celery, green onions, and tarragon if using.
  3. Pour about ¾ of the Dijon Aioli over the chicken mixture and toss gently to combine. Add a little more dressing if needed (reserving at least a few tablespoons for building the sandwiches), and season to taste with salt and pepper.
  4. To build each sandwich, spread 2 slices of bread with some of the remaining Dijon Aioli.
  5. Arrange baby lettuce on one of the bread slices, top with a generous mound of chicken salad, and top with the remaining slice of bread.
  6. Serve with potato chips and pickles.

Makes 6-8 sandwiches.

Cookin’ with Gas (inspiration from around the web)

  • Chicken Salad  | Wikipedia
  • Chicken Salad | WikiChicken
  • Chicken Salad with Grapes & Walnuts | Christen’s Kitchen
  • Chicken Salad: Back to the Beginning | Willow Tree
  • What’s the Strangest Thing You Put in Your Chicken Salad? | Serious Eat

Copyright 2015 Susan S. Bradley. All rights reserved.

Written by:
Susan S. Bradley
Published on:
August 16, 2015

Categories: Apples, Autumn Leaves, Meat & Poultry, SandwichesTags: Autumn Leaves, chicken, recipe, sandwich

About Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy.

Reader Interactions

Comments

  1. Patti Smith

    August 19, 2015 at 10:04 am

    i make a salad very similar to this with a curry dressing. Mayo + 2 Tablespoons rice vinegar + 1teaspoon curry.

  2. Michelle Flamer

    August 18, 2015 at 9:51 pm

    This looks delicious and I will try it-I make a curried version with golden raisins, Major Grey Chutney, and sweet curry-I think adding the apples will add more texture and give it a sweet/tart dimension (I’ve never been fond of grapes in chicken salad although I enjoy raisins…go figure). Thanks again for your wonderful inspiration Susan!

  3. Gwen

    August 17, 2015 at 11:35 am

    I’m really digging all of those fruits and nuts! Even my picky little eaters will love this!

  4. Laura

    August 17, 2015 at 10:15 am

    I’m all about this chicken salad. Grab me a good roll or a piece of baguette and I’m going to dive into it, preferably not head first. Your comment about store-bought roasted chicken is on target too – I almost never roast my own these days, since there are so many good roasted chickens one can use as the basis for a mostly homemade meal:)

  5. Sabrina

    August 17, 2015 at 7:50 am

    I love chicken salad that has curry in it and have made a similar style since trying it in a restaurant. Your recipe looks great!

  6. Florian

    August 17, 2015 at 7:49 am

    This looks fantastic! Perfect salad for summer gathering or bbq, love the flavors!

  7. Marye

    August 17, 2015 at 5:11 am

    This sounds like the perfect autumn lunch! I really love a good chicken salad — this looks great.

  8. Rachel Cooks

    August 17, 2015 at 3:44 am

    Love the autumn touches on this chicken salad. It looks so perfect – and your tips about perfecting chicken salad are great!

  9. Levan

    August 17, 2015 at 2:57 am

    Love this! I’m a vegan so probably won’t be having the chicken BUTTTTT the seasoning and ingredients look so tempting. Definitely have to adapt this for a treat I can take to work! 🙂 Thanks for sharing Susan!

  10. Laura

    August 16, 2015 at 9:01 pm

    You sold me with the curry, apple and dried cranberries. I always want that pop of sweet in a chicken salad, and curry just makes everything better!

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Susan S. Bradley

Intrepid cook, food writer, culinary instructor, creator of the LunaCafe blog, author of Pacific Northwest Palate: Four Seasons of Great Cooking, and former director of the Northwest Culinary Academy. Read More…

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