Rosemary Chicken Salad Sandwiches Recipe

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Rosemary Chicken Salad Sandwiches make a great low-effort dinner. The chicken salad also tastes great over a bed of greens.


  • 1-1⁄2 cups cooked, chopped chicken
  • 1⁄2 cup slivered almonds, toasted (to toast, bake at 350 degrees for 5 to 10 minutes, then cool)
  • 1 cup grapes, sliced in half
  • 1⁄2 cup sliced celery (prepped Saturday)
  • 2⁄3 cup mayonnaise or aioli
  • Leaves of 1 to 2 sprigs fresh rosemary, chopped
  • Leaves of 4 parsley stems, finely chopped (save stems for stock)
  • Sea salt and freshly ground black pepper
  • 8 slices whole-grain bread


  • Mix all ingredients and make sandwiches with whole-grain bread. Find more recipes and tips for successful meal planning in Cook Once, Eat All Week.

Leftover roasted chicken can become a delicious and simple chicken salad.

Planning Note: If you have 10 minutes to make homemade mayonnaise, it’ll take your chicken salad over the top: Coconut Oil Mayo.

Rosemary Chicken Salad Sandwiches Recipe

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