Dill Chicken Salad Sandwiches
I saw this sandwich on Cooking Classy that looked so hearty, delicious and filled with great flavors and textures that I couldn’t wait to try it. I had leftover roasted chicken so I threw it together with a tangy sauce made of buttermilk, mayonnaise, lemon juice, and dill. I then added grapes, cashews, celery, green onion, and parmesan cheese and mixed them until they were evenly coated. I served this chicken salad on nutty whole grain bread along with crisp romaine lettuce. It was an awesome sandwich that filled me right up. I think this chicken salad would be great plain or in lettuce wraps too. Thanks for the tasty lunch, Jaclyn!
How to Make Dill Chicken Salad Sandwiches
Combine the buttermilk, mayonnaise, lemon juice, dill, garlic powder, sea salt, and freshly cracked pepper, to taste, together in a bowl; mix well.
Add the leftover diced roasted chicken, grapes, cashews, celery, green onions, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until everything is evenly coated. Serve the chicken salad with romaine lettuce on your favorite bread. Enjoy.
- 2-3 tsp buttermilk
- 2-3 tsp mayonnaise
- Squeeze of lemon juice
- 1-2 pinches of dill
- Dash of garlic powder
- Sea salt and freshly cracked pepper to taste
- ½ cup of roasted chicken diced
- 5-6 grapes quartered
- 1 tbsp cashews crushed
- 1 tbsp celery
- 1 green onion diced
- Romaine lettuce
- 2 slices of bread
- Combine the buttermilk, mayonnaise, lemon juice, dill, garlic powder, sea salt, and freshly cracked pepper, to taste, together in a bowl; mix well.
- Add the leftover diced roasted chicken, grapes, cashews, celery, green onions, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until everything is evenly coated.
- Serve the chicken salad with romaine lettuce on your favorite bread. Enjoy.
I love chicken salad sandwiches and this one looks like it came from a gourmet cafe. I also love the looks of that bread. What brand is it?
Mmmm, this looks so fresh and healthy! Love that you incorporated grapes and cashews.
That looks awesome!
I think I’m just going to start coming to your house for lunch…. and breakfast.. and dinner!!!
Wow…that’s one delicious looking sandwich!
Oh this looks awesome, Pam. It reminds me of a Waldorf Salad on steroids!!!
Thanks so much for sharing…
The bread alone sold me on that sandwich! And I love the idea of using buttermilk in the sauce. Sounds delicious!
That is one serious sandwich! Packed with so many different flavors…I wouldn’t have thought to pair dill with grapes, but if it works, it works!
This sounds so delicious, a great sandwich for lunch.
I normally don’t care for grapes and nuts in my chicken salad but I could handle cashews. Just not walnuts or pecans, ick.
Glad to have your feed back! (And always appreciate your “feedback”, lol)
I just (recently) came across this recipe, but it looks as though it’s been around for a while. I used ‘lite mayo’, ‘fresh dill’, and ‘red seedless grapes’. I kept everything else the same as it was in the original recipe. It was terrific! I served it at a Luncheon in ‘Croissants’ with ‘Butter Lettuce’, and also with a ‘Spinach (side) Salad. Homemade “Italian Lemon Cookies” were for for dessert. Everyone loved the “Chicken Salad”, so thanks for the recipe!