📝 About This Recipe
This isn't your average cafeteria scoop; it's a masterclass in texture and balanced acidity. Combining succulent roasted chicken with the crunch of celery, the sweetness of red grapes, and a velvety herb-infused dressing, this sandwich elevates a fast-food classic to gourmet heights. Perfectly nestled between slices of buttery toasted brioche, it offers a nostalgic yet sophisticated bite that defines the ultimate deli experience.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Breasts (bone-in, skin-on for maximum flavor)
- 1 tablespoon Olive Oil (for roasting)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
The Dressing
- 3/4 cup Mayonnaise (high-quality, like Hellmann's or Duke's)
- 1 tablespoon Dijon Mustard (adds a subtle tang)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (minced)
- 1 teaspoon Honey (to balance the acidity)
The Crunch & Sweetness
- 2 stalks Celery (finely diced)
- 1/2 cup Red Grapes (halved or quartered)
- 1/4 cup Toasted Pecans (roughly chopped)
- 2 tablespoons Red Onion (minced very finely)
Assembly
- 8 slices Brioche Bread (thick-cut)
- 4 leaves Bibb Lettuce (washed and dried)
- 2 tablespoons Unsalted Butter (softened for toasting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Rub the chicken breasts with olive oil and season generously with salt and pepper.
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2
Place chicken on a baking sheet and roast for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). Let it cool completely.
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3
Once cooled, remove the skin and bones. Shred or dice the chicken into bite-sized 1/2-inch cubes and place in a large mixing bowl.
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4
In a separate medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, dill, and chives until smooth.
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5
Add the finely diced celery, minced red onion, and halved grapes to the bowl with the chicken.
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6
Pour the dressing over the chicken mixture. Using a rubber spatula, fold gently until every piece is evenly coated.
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7
Stir in the toasted pecans last to ensure they maintain their crunch.
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8
Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the dressing to set.
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10
Lightly butter one side of each brioche slice. Toast in a skillet over medium heat until golden brown and fragrant.
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11
Place a leaf of Bibb lettuce on the bottom slice of bread to act as a moisture barrier.
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12
Scoop a generous portion of the chilled chicken salad onto the lettuce, spread it to the edges, and top with the second slice of brioche.
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13
Slice diagonally and serve immediately while the bread is still warm and the filling is cool.
💡 Chef's Tips
Roasting chicken on the bone keeps it significantly juicier than boiling or poaching. Always chill the salad before serving; the cold temperature tightens the dressing and enhances the herb flavors. If you're short on time, a store-bought rotisserie chicken is an excellent high-quality substitute. To keep the bread from getting soggy, always place the lettuce leaf down before the chicken salad. For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for maximum crunch. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a glass of iced sweet tea. Add a cup of creamy tomato basil soup on the side for a classic deli combo. Serve alongside a simple arugula salad with a light lemon vinaigrette. A few dill pickle spears are the perfect acidic palate cleanser for this rich sandwich.