Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 2 tbsp olive oil
- 0.5 tsp kosher salt
- 0.5 tsp lemon pepper seasoning
- 0.5 tsp onion powder
- 0.25 tsp garlic powder
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 0.5 tsp additional kosher salt
- 0.25 tsp ground black pepper
- 0.5 tsp dried rosemary
- 1 cup diced celery
- 1 cup seedless grapes, sliced
- 0.5 cup slivered almonds
- 8 slices bread of your choice
- 2 Roma tomatoes, sliced
- 4 large lettuce leaves
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Season chicken with initial 0.5 tsp salt, lemon pepper, onion powder, and garlic powder.
- Cook chicken for 6-8 minutes per side until reaching 165 degrees Fahrenheit internal temp.
- Allow chicken to cool completely then shred or chop into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, additional salt, black pepper, and rosemary.
- Add the chicken, celery, grapes, and slivered almonds to the bowl.
- Fold ingredients together gently until dressing evenly coats everything.
- Assemble sandwiches by layering chicken salad with lettuce and tomato slices between two bread slices.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For best texture, toast the slivered almonds in a dry pan for 2-3 minutes until golden before adding to the salad.
- If serving later, keep the almond crunch by adding them right before serving.
- Prep Time: 15
- Cook Time: 15
- Category: Chicken
- Method: Stovetop
- Cuisine: American