Alright, friend—pull up a chair and let’s talk sandwiches. So there’s this Chicken Apple Sandwich I’ve been making (sometimes successfully, sometimes…less so, but let’s not dwell), which started as a quick experiment when I had leftover roast chicken and one honestly sad apple clinging to life in my fridge. Not to get all sentimental, but it always brings me back to that one picnic we muddled through in the rain—soggy sandwiches, but this combo still tasted like a win. And hey, if you’re anything like me and get tired of regular old chicken salad, this one might just jazz up your lunch game too.
Why You’ll Want to Make This (Even if You’re Not Sure)
I throw this together when my head’s spinning and nobody can agree on lunch. My kid actually requests it (which is borderline miraculous), and my neighbor Carrie once said it tasted “fancy deli good”—though she could’ve been angling for another invite, who knows? I’m telling you, that crunch of apple—it gets me every time. There’s something about the sweet-sharp hit with the savory chicken that just perks up a blah day (although to be honest, I did mess it up once by using a mealy apple. Not recommended…pick a crisp one, trust me.)
The Sorta-Flexible Ingredients
- 2 cups cooked chicken, shredded or chopped (Rotisserie makes me look organized, but poached or baked work too—sometimes I just grab leftovers. Even turkey in a pinch.)
- 1 medium apple, cored and diced (Granny Smith is my MVP for the tart kick, but Gala or Pink Lady are good—just, please, no mushy apples.)
- 2-3 tbsp mayo (I use full-fat because…yum, but I’ve swapped in Greek yogurt or half-and-half with sour cream before.)
- 1 tsp Dijon mustard (regular yellow works, but Dijon’s got that zippy thing going.)
- 1 stalk celery, chopped small (Optional, sometimes I skip if I’ve run out; totally fine.)
- 2 tbsp chopped walnuts or pecans (A little crunch, but you can leave these out. Or swap sunflower seeds if nuts aren’t your jam.)
- Handful of fresh parsley, chopped (Or, honestly, dried if that’s all you have. No judgment.)
- Salt and pepper to taste (I’m heavy-handed on the pepper; just a habit.)
- 4-6 slices of your favorite sandwich bread (Brioche is the gold standard here. But I’ve used everything from sourdough to that weird, seeded bread my uncle loves. Or rolls, if that’s what’s lurking in the pantry.)
- Optional—lettuce leaves, sliced cheese, or a drizzle of honey (Not traditional, but makes me happy, so…)
How I Actually Throw This Together
- In a biggish bowl, dump your chopped chicken (no need for fancy knife skills) and apple. Add celery now if you can be bothered. This is where I usually sneak a taste of the apple, just to remind myself I’m using a good one.
- Spoon in your mayo, mustard, parsley, and toss in the nuts—if you’re using ’em. Give it a stir. If it looks dry, add a whisper more mayo, or yogurt if you’re feeling healthy-ish. Don’t worry if it looks a bit weird at this stage; it always does before the magic happens.
- Season it up with salt and pepper. Okay, fine—a bit more pepper if you’re me. Mix again, then steal a bite to check it’s not bland (I always do).
- If you want to get posh, toast your bread slices (sometimes I do half and half for the crispy/soft thing—family tradition). Pile the chicken apple mix onto the bread. Lettuce on bottom, sandwich filling, cheese, or drizzle honey—if you’re feeling wild. Top with the second slice. Slice in half, diagonally if you’re fancy (or if you want it to look like café food; I do).
Notes I’ve Picked Up (After Many Tries)
- Sometimes the filling tastes way better the next day—I reckon the flavors mingle more. Just a theory though.
- If you over-mayo it, just add more chicken or apple—saves the day.
- Granny Smith apples work but do brown quickly; squeeze on a little lemon if you care. Most of the time, I don’t.
- I once tried adding raisins. Wouldn’t repeat unless you’re really into that kinda thing.
Variations I’ve Actually Tried (And a Fail)
- Chopped cooked bacon for smoky vibes—worked surprisingly well.
- Sliced grapes instead of apple (it’s nice; but I still prefer the crunch from an apple.)
- Swapping in rotisserie turkey—nobody noticed the difference except me.
- Tried doing this as a wrap. It tasted fine, but the mix kept falling out. I don’t recommend cinnamon raisin bread either—the flavors fought each other to a stalemate.
Gear—But Only If You’ve Got It
Mixing bowl and a spoon, honestly. If you’ve got a fancy sandwich press, good for you, but I mostly just use my toaster, or skip toasting if I can’t be bothered. Bread knife helps, but in a pinch, I’ve torn slices by hand (rustic? Maybe?).
How Long Does It Actually Keep?
In theory, this filling stays fresh in a sealed tub in the fridge for 2-3 days. In reality, unless I hide it behind the soy sauce, it’s gone in less than 24 hours at my place. But yes, the apples might brown a tad by day two. Just gives it ‘character’ (I tell myself anyway).
How I Like to Serve It
I love these sandwiches with kettle chips on the side, maybe a few pickle slices. Once, at a BBQ, I made mini versions for everyone—turned out to be the first thing to vanish from the table. Occasionally, it’s all I want for picnic food, with a fizzy lemonade.
A Few Hard-Earned Lessons (Pro Tips, Kinda)
- Don’t rush chopping the apple; big chunks slip out. I learned the messy way.
- Once mixed, let the filling sit a few minutes. Actually, I find it tastes brighter if you wait.
- Toasting the bread does more than you’d think (but don’t burn it—like I did, twice in a row. My smoke alarm still has trust issues.)
FAQ—Some Real, Some Imagined
Can you freeze the filling? Well, technically you could, but honestly, the apples get kinda mushy. I wouldn’t bother unless you’re really desperate.
Is there a veggie version? Sure, you can try chickpeas instead of chicken! Mash ’em a little. I did it for my cousin once—she gave it a thumbs up.
Best apple to use? Granny Smith for tart; Honeycrisp for sweet. But honestly, it just needs to be crunchy and not tasteless.
How do you stop the bread from getting soggy? My trick? Lay lettuce down first, then filling. Or eat fast (which happens here, anyway!).
Can you make this ahead? Absolutely! Sometimes it’s even better later, after all the flavors have shacked up together. But don’t make sandwiches way ahead—they get sad, trust me.
Wait, what do you do if you run outta bread? Ha, story of my life. Crackers, pita, tortillas—heck, even a big ol’ lettuce wrap works, in an emergency. (It’s not the same, but it’ll get you by!)
Hope you enjoy these Chicken Apple Sandwiches as much as my ragtag bunch does—and if you discover some funky new tweak, spill the beans! (Or the chicken!)
Ingredients
- 2 boneless, skinless chicken breasts
- 1 crisp apple (such as Granny Smith), thinly sliced
- 8 slices whole wheat bread
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup baby spinach or mixed greens
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
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1Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat.
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2Cook the chicken breasts for 6-7 minutes per side, or until cooked through and no longer pink in the middle. Remove from heat and let rest for 5 minutes, then slice thinly.
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3In a small bowl, mix the mayonnaise and Dijon mustard together until well combined.
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4Lightly toast the bread slices. Spread the mayo-mustard mixture evenly on one side of each slice.
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5Layer sliced chicken, apple slices, and baby spinach (or mixed greens) on half the bread slices. Top with the remaining bread slices to make sandwiches.
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6Cut the sandwiches in half and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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