Grilled Chicken Salad Sandwich

Grilled Chicken Salad Sandwich

Main Dish Sandwiches Chicken

This is a great way to use leftover grilled chicken breasts from dinner the night before. I like it on wheat. My husband likes it on sourdough.

Servings per recipe: 4
Calories per serving: 1078
Preparation time: 15m
Total cooking time: 15m


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


  • 1   Whisk together 1 cup of mayonnaise, pepper, garlic powder, and celery salt until combined. Combine the chicken, celery, cranberries, and cashews in a large bowl. Pour the mayonnaise mixture over the chicken mixture and stir until evenly combined.
  • 2   Spread 1/2 tablespoon of mayonnaise on each slice of toasted bread. Divide the chicken salad between four of the slices of toast; top each with a lettuce leaf and a slice of tomato. Complete each sandwich with the remaining toast slices.

Nutrion facts:

Total Fat 77.4g 119%
    Saturated Fat 14.0g  
Cholesterol 131mg 44%
Sodium 1048mg 42%
Potassium 627mg 18%
Total Carbohydrates 50g 16%
Dietary Fiber 3.7g 15%
Protein 46.9g 94%
Sugars 17g  
Vitamin A 1426IU  
Vitamin C 6mg  
Calcium 132mg  
Iron 5mg  
Thiamin 0mg  
Niacin 23mg  
Vitamin B6 1mg  
Magnesium 112mg  
Folate 101mcg