Creamy chicken salad with sweet grapes, crisp celery, and toasted pecans served on warm, buttered sourdough toast.
Toast the sourdough just before assembly so it is warm and crisp when serving. If rotisserie chicken is not available, poach or roast 3 lbs boneless, skinless chicken breasts and shred them.
For a lighter version, substitute Greek yogurt for half the mayonnaise. Chicken salad can be made up to 1 day ahead and refrigerated; assemble sandwiches just before serving.
Ingredients
Scale
Measurement units
- 1 whole (about 3 lbs) rotisserie chicken
- 1 cup red grapes
- 1 cup celery
- ¾ cup pecans
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon
- 1 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- 8 slices sourdough bread
- 2 tbsp butter
Ingredients
Scale
Measurement units
- 1 whole (about 3 lbs) rotisserie chicken
- 1 cup red grapes
- 1 cup celery
- ¾ cup pecans
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh tarragon
- 1 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- 8 slices sourdough bread
- 2 tbsp butter
Instructions
Toast the pecans
Place pecans (¾ cup) in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 3–4 minutes.
Transfer pecans (¾ cup) to a cutting board and let cool slightly, then chop coarsely.
Equipment: cutting board
Prepare the chicken and vegetables
Shred rotisserie chicken (1 whole (about 3 lbs)) meat from the bones into bite-sized pieces; discard skin and bones.
Dice celery (1 cup) into small, even pieces.
Halve red grapes (1 cup).
Chop fresh tarragon (1 tablespoon).
Make the dressing
In a small bowl, whisk together mayonnaise (½ cup), Dijon mustard (1 tablespoon), lemon juice (1 tablespoon), and the chopped tarragon until smooth.
Season with salt and pepper to taste.
Equipment: small bowl, whisk, large mixing bowl
Combine the salad
In a large mixing bowl, combine the shredded chicken, diced celery, halved grapes, and chopped pecans.
Pour the dressing over the chicken mixture and fold gently until all ingredients are evenly coated.
Taste and adjust seasoning with salt and pepper as needed.
Equipment: large mixing bowl, small bowl
Toast the sourdough
Lightly butter (2 tbsp) both sides of 8 slices sourdough bread (8 slices) with 2 tbsp softened butter (2 tbsp), dividing evenly.
Toast the bread slices in a toaster or toaster oven until golden brown and crisp, about 3–4 minutes.
Equipment: toaster or toaster oven
Assemble and serve
Arrange 4 toasted sourdough slices on a serving platter or individual plates.
Divide the chicken salad generously among the toasted bread slices, spooning it over each slice.
Serve immediately while the toast is still warm.
Before you cook
Cook notes
- • Toast the sourdough just before assembly so it is warm and crisp when serving.
- • If rotisserie chicken is not available, poach or roast 3 lbs boneless, skinless chicken breasts and shred them.
- • Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, to enhance their flavor.
- • Chicken salad can be made up to 1 day ahead and refrigerated; assemble sandwiches just before serving.
- • For a lighter version, substitute Greek yogurt for half the mayonnaise.
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