Blueberry Pecan Chicken Salad Sandwich

A beautiful food photo caught my eye the other day. It was a bright and colorful pictorial on the making of the classic chicken salad sandwich. It got the wheels of my foodie brain churning. What other variations of this beloved staple could I create. After a period of trial and error, along with the approval of many taste testers (my family and friends), I believe that I’ve found a sweet and delicious version my grandma would be proud of.



Blueberry Pecan Chicken Salad Sandwich


1/8 cup dried blueberries

1/4 cup dried cranberries

1 lb. skinless boneless chicken breast, cooked or grilled

1/3 cup of red seedless grapes sliced

1/3 cup of green grapes sliced

1/2 cup of granny smith apples diced

1/4 tsp. garlic salt or to taste

1/2 cup red onion diced

1 tbsp. freshly squeezed lemon juice

1/4 cup pecans roughly chopped

1/2 cup light mayo

4 rolls or deli buns

(Makes 4 servings)

In a large bowl, combine the chicken, red onion, grapes, apple, blueberries, cranberries, pecans, mayo, lemon juice, garlic salt, salt and pepper, to taste. Chill if desired.



Serve on buttered and toasted rolls or deli buns.


Eat and Enjoy!


2 Comments Add yours

  1. dfpotten says:

    All the ingredients I love. How ’bout making it for a luncheon sometime next week? Let us know when you guys are available. Love you… Dad

  2. beth mason says:

    Looks good! Β I’ve tried with dried cranberries, apples, walnuts, but not blueberries! Β Will have to try!

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