Hubby is the king of sandwiches (or, as he likes to call them, sammiches…). I suspect this is an American thing – I’ve yet to see anyone in an American show or film make a sandwich with less than what looks like the entire contents of their fridge! He also has a bit of a condiment fetish (understatement!) which means it’s rare for him not to have some flavour or other lurking in the fridge that is a must for the sandwich he’s making. Not that I’m complaining! Not when his sandwiches look, and taste, like this!

I will admit to being a little sceptical (understatement again!) when he said he was putting grapes in a sandwich, but they totally work with the chicken and their sweetness is a lovely compliment to the slightly smoky roasted pecans. 

The other thing I love about this sandwich filling is that it’s not the laden with mayo version. Thanks to a clever substitution using 0% greek yoghurt this is actually a relatively healthy sandwich filling, honest!

And if you’re a packed lunch person then this is a great night-before make 🙂

Chicken Salad Sandwich
Yields 4
A fully loaded sandwich filling with sweet grapes and roasted pecans, made healthier by subbing greek yoghurt into the dressing.
Write a review
Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 min
Total Time
1 hr 10 min
Stuff you'll need...
  1. 1/2 cup 0% fat greek yoghurt
  2. 1 tsp dijon mustard (heaped if you like mustard!)
  3. 1 tsp salad cream, optional
  4. 1 tsp honey
  5. 2 chicken breasts (pre-roasted if not poaching)
  6. 1 cup seedless red grapes, halved
  7. 1 cup roughly chopped pecans
  8. salt and pepper to season
  1. Start by preheating your oven to 180C (160C if fan-assisted).
  2. Poach the chicken first (if you're making to eat straight away then allow at least an hour for this). You can poach in white wine, white wine or cider vinegar, lemon juice etc. Top up with water to cover and then bring to a low boil. Boil, uncovered, for 15 minutes and then remove heat. Cover and set aside for 40 minutes.
  3. While the chicken is doing its thing, spread the pecans out on a baking tray in one flat layer and pop in the oven for 7 minutes.
  4. When the pecans are roasted, remove them from the tray and give them a few minutes to cool. Once cool, roughly chop (or place in a bag and lightly smash with a rolling pin), keeping the pieces big.
  5. When the chicken has had its 40 minutes, lift out of the poaching liquid and dice into medium-sized cubes.
  6. In a mixing bowl, mix the greek yoghurt, dijon mustard, and honey. You can add a teaspoon of salad cream here for a rounder flavour, but it's completely optional.
  7. Add the diced chicken to the yoghurt mixture, season with salt and pepper and stir until well coated. Now add the halved grapes and the roasted pecans. Give everything a good mix and refrigerate for a few hours, or ideally overnight. This will allow the yoghurt to soak into the chicken and the flavours to mingle and settle.
  8. Serve on a nice bread with some leaf lettuce and a few slices of tomato.