Quick & Easy Chicken Salad

Jennifer Bass Recipe

By Jennifer Bass jenniebug1978

This is a very quick lunch idea for those on the go. It also makes great mini sandwiches for parties or get-togethers.

Recipe Rating:
 1 Rating
6 appetizers or 2 regular sandwiches
Prep Time:


4.5 oz. can chunk chicken breast
2-3 Tbsp
stalk celery, ends trimmed, diced
3 Tbsp
chopped pecans or walnuts
red seedless grapes, quartered
1 large
tomato, sliced
12 slice
cocktail bread, optional
4 slice
whole wheat bread, optional
salt & pepper, to taste
Janet Tharpe

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Directions Step-By-Step

Drain chicken and rinse through cold water. Drain well. In small mixing bowl, combine chicken, mayonnaise, celery, and pecans; mix well with fork. Add salt and pepper to taste. Gently fold in the grapes.
On toasted whole wheat bread or toasted cocktail bread, spread desired amount of chicken mixture onto one of the slices of bread. Top with a slice of tomato and the other slice of bread.
Store any leftover chicken salad in the refrigerator.

About this Recipe