Ingredients:

  • 4 cups (600g) cooked chicken breast, cubed or shredded
  • 3/4 cup (170g) mayonnaise
  • 1 tbsp (15ml) Dijon mustard
  • 3/4 cup (100g) celery, finely diced
  • 1/4 cup (40g) red onion, minced
  • 1/2 cup (75g) red grapes, halved or diced apple
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 slices (approx. 400g) sourdough or brioche bread
  • 2 tbsp (30g) unsalted butter, softened
  • 8 leaves (approx. 40g) Romaine lettuce, washed and dried

Instructions:

  1. Prepare the chicken: Ensure chicken is chilled. If using rotisserie chicken, remove skin and dice the breast into uniform 1/2-inch pieces.
  2. Mix the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until velvety and emulsified.
  3. Combine ingredients: Gently fold the diced chicken, celery, red onion, grapes, and parsley into the dressing using a folding motion to avoid smashing the grapes.
  4. Toast the bread: Butter the outer sides of the bread slices and toast in a skillet until mahogany-colored and crisp.
  5. Assemble: Place a leaf of Romaine lettuce on the bottom slice of toast, scoop a generous portion of chicken salad on top, and cover with the second slice of toast.