Quick and Easy Chicken Salad Sandwich Recipe

This tangy, quick and easy chicken salad recipe is certainly a reason to invite friends over for lunch. It is made with sweet dried sweet apricots, crunchy pecans, and a homemade ranch dressing. I like to put it on dark pumpernickel bread to serve as a sandwich. However, it is also nice to place on top of mixed greens. It’s a refreshing alternative to my usual tuna salad for lunch or even a light dinner. 

For several years, back in my hometown of St. Charles, Illinois, my girlfriends and I would visit a quaint little bookstore and restaurant for lunch. Everything about this place is special to me. I have many fond memories of sitting around a table laughing, comforting each other and sharing stories while enjoying great food at the Town House Cafe. My daughter and I ate here the day before her wedding with her bridesmaids. And, since then, I have had the pleasure of returning with her two little daughters for lunch. Since it is also a bookstore, you never mind the wait for a table. You have plenty of time to browse the store. Often finding interesting reads, funny greeting cards, or other unique gift items.  

I always order their specialty chicken salad with apricots. This is what led me on a mission to re-create their recipe at home. Their chicken salad does not have pecans, but I love the added crunch. In the past, I have always made my chicken salad with grapes and almonds. However, this new version is a delicious alternative. 

Quick and Easy Chicken Salad Sandwich Recipe

Ingredients:  

• 2 boneless skinless chicken breasts 
• ½ cup chopped celery
• ½ cup dried apricots sliced 
• ½ cup pecans sliced in half 
• 1 whole bay leaf

Dressing 

• ½ cup mayo
• 3 tablespoons sour cream
• 1-2 tablespoons 
• Juice of half a lemon 
• 1 tsp. of chopped onion
• 1 tablespoon freshly chopped dill 
• Salt to taste 
• Pepper to taste 

Directions  

To cook the chicken- place chicken breasts in boiling water with the bay leaf until thoroughly cooked (around twenty minutes) or until the internal temperature reaches 165 F. Remove the chicken from the pan and let cool. Discard the bay leaf. Once cooled, chop the chicken, which will measure around two cups. 

For the dressing: In a medium size bowl, mix mayonnaise, sour cream, lemon juice, onion, fresh dill until well combined.

In another large bowl, mix together the chopped chicken with the pecans, apricots and celery.  

Next, add the dressing to the chicken mixture one large spoonful at a time. Stir to combine. Season with salt and pepper to taste.

Please note that you do not have to use all the dressing. The extra dressing can be used within 5 days on salads. 

Chill in the fridge for at least 1 hour before serving.  

This salad will keep around 3-4 days in the refrigerator. This recipe serves four if you are inviting your friends over for lunch.

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