The first time I had grapes in a sandwich was a year ago when I had a Napa Almond Chicken sandwich from Panera Bread. Finding grapes in a sandwich was a tasty surprise. It gave an interesting sweetness that contrasted with the saltiness of the chicken.
I used to rely on cold cuts for sandwiches, but they are quite expensive and not to mention unhealthy. They are full of sodium, nitrates, and other preservatives. $4 a pound for a bunch of chemicals? No, thank you!
Now, I always use chicken breasts for sandwiches. They are healthy and so versatile! Lately, I have been addicted to this basil and walnut chicken salad. So addicted, I have made it at least 6 times this summer. The grapes provide a nice burst of juicy sweetness, while the celery, onion, and walnuts offer a nice crunch. For a low-fat version, use Greek yogurt. You can also swap the walnuts for pecans or almonds!
I toasted my walnuts to bring out the flavor.
On a toasted tortilla. Yummy!
Or on a roll with avocado!
Basil & Walnut Chicken Salad
Adapted from Lauren’s Latest
1 cooked chicken breast, diced
1 cup red grapes, sliced
1 stalk celery, diced
1/2 cup onion, diced
1/3 cup toasted walnuts
1/4 cup chiffonade basil
1/2 cup mayonnaise
salt & pepper to taste
Combine all ingredients and serve on a sandwich.
bake me smile 