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Chicken/Turkey Salad Sandwich

Thanks to cousin Trisha for the recipe! This is so so good, whether you have leftover roasted chicken/turkey or cook a breast or two.
Perfect in butter lettuce as a wrap or in a croissant. Use any nuts or seeds you have on hand, and don’t skip the grapes, they add a nice touch.
Print Recipe
Course: Lunch
Cuisine: North America
Ingredients Method Notes

Ingredients
  

  • 1½ cups (150 gr) chicken/turkey (one chicken breast) chopped
  • ½ cup (55 gr) celery chopped
  • 2 TBSP (25 gr) seedless grapes cut into 4 or 6 pieces
  • 2 TBSP (20 gr) cashews roughly chopped
  • 2 TBSP (30 gr) Hellman’s Regular Mayonnaise
  • ½ tsp. chives finely diced
  • ½ tsp. lemon juice
  • Salt and pepper to taste
  • Butter Lettuce
  • Croissants

Method
 

  1. Chop chicken and celery and place in small dish.
  2. Roughly chop nuts and slice grapes into 4 or 6 pieces. Add along with diced chives and remaining ingredients.
  3. Gently stir and test for seasoning.
  4. Will last up to an hour refrigerated before serving; or put in the cooler and head off on a play date for a picnic!

Notes

Surprisingly, a Rose did not work as we expected.
Much better was a Chardonnay. A light and crisp Chardonnay paired beautifully, French Old World with the mayonnaise and chicken. Old World Chardonnay tends to be lighter and more subtle as compared to buttery and oaky New World flavours.
We’ve paired:
• Domaine Lafarge Novellum Chardonnay