Chicken & Grape Salad Sandwich Recipe – Sourdough Bread Delight

Last Updated on 2 months by Neha Deshmukh

Chicken & Grape Salad Sandwich Recipe – Sourdough Bread Delight

Hey everyone! I’m so excited to share this recipe with you – it’s a little bit different, a little bit unexpected, and totally delicious. I first made this Chicken & Grape Salad Sandwich when I was craving something both comforting and fresh, and it’s been a family favourite ever since. The sweetness of the grapes with the savoury chicken? Trust me, it just works. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chicken salad sandwich. It’s a delightful mix of textures and flavours that will leave you wanting more. The creamy cottage cheese base keeps things light, while the sourdough bread adds a lovely tang and satisfying crunch. It’s quick to put together, perfect for a light lunch, or even a picnic. Plus, it’s a great way to use up leftover chicken!

Ingredients

Here’s what you’ll need to make this amazing sandwich:

• 2 cups milk (approx. 475ml)
• 2 tablespoons white vinegar
• 200 grams boneless, skinless chicken thighs
• 1/2 cup chopped celery
• 1 cup seedless grapes
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices wholewheat sourdough bread
• 1 teaspoon butter

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Sourdough Bread: Seriously, don’t skip the sourdough. The slight tanginess complements the sweetness of the grapes and the richness of the chicken beautifully. It holds up really well too, which is important for a sandwich!
• Grapes: I love using seedless grapes because they’re just so easy. The sweetness they add to the chicken salad is unexpected but so good.
• Chicken Thighs: I always reach for chicken thighs for this recipe. They stay so much more tender and juicy than chicken breast, even after being cooked and shredded. You could use breast if you prefer, but thighs really elevate the flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to make our cottage cheese. Boil the milk in a saucepan. Once it’s simmering, add the vinegar and stir gently. Let it sit for about 3 minutes until the milk curdles.
2. Now, drain the curdled milk through a cheesecloth-lined colander. This separates the cottage cheese. Once drained, blend the cottage cheese until it’s nice and smooth.
3. Next, let’s cook the chicken. Heat the olive oil in a pan and add the chicken thighs. Sprinkle with garlic powder and cook until they’re tender and cooked through. Once cooled slightly, shred or cube the chicken.
4. In a bowl, combine the cooked chicken, chopped celery, grapes, and the smooth cottage cheese. Season generously with salt and pepper. Don’t be shy!
5. Time for the bread! Spread a little butter on each slice of sourdough bread and toast them in a pan until they’re golden brown and wonderfully crisp.
6. Finally, assemble your sandwiches! Layer some lettuce (if you like) onto the toasted sourdough, then pile on the chicken salad mixture. Top with the other slice of bread and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the chicken! You want it to be tender, not dry.
• Taste as you go! Adjust the salt and pepper to your liking.
• If your cottage cheese is a little too thick, add a splash of milk to loosen it up.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply swap the sourdough bread for your favourite gluten-free bread.
• Spice Level: Add a pinch of cayenne pepper to the chicken salad for a little kick. My friend, Priya, loves this!
• Dietary – Lower Fat Option: Substitute the cottage cheese with Greek yogurt for a tangier, lower-fat option.
• Bread Variations: While sourdough is my go-to, brioche or multigrain bread would also be delicious.

Serving Suggestions

This sandwich is fantastic on its own, but here are a few ideas to complete the meal:

• A side of crisp potato chips or sweet potato fries.
• A fresh green salad with a light vinaigrette.
• A bowl of tomato soup for a cozy lunch.

Storage Instructions

Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days. I recommend storing the bread separately to prevent it from getting soggy.

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Yes, it’s best enjoyed fresh so the bread stays nice and crispy!
• Can I use a different type of grape? Absolutely! Red grapes, black grapes, or even halved green grapes would work well.
• What is the best way to prevent the bread from getting soggy? Toast the bread right before assembling the sandwich and store the chicken salad separately.
• Can I make the chicken salad ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator.
• Can I grill the sandwich? Definitely! Butter the outside of the bread and grill it in a pan or panini press until golden brown and the cheese is slightly melted.

Enjoy! I really hope you love this Chicken & Grape Salad Sandwich as much as my family does. Let me know what you think in the comments below!