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Classic Chicken Salad Open-Faced Sandwiches

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 TO 8


  • 1 pound boneless Organic Foster Farms Chicken Breasts
    1 teaspoon Carlini 100% Pure Olive Oil
    Stonemill Essentials Sea Salt Grinder
    3 tablespoons mayonnaise
    3 tablespoons thinly sliced green onions + more as garnish 
    1/2 cup red grapes
    1/4 cup chopped Southern Grove Walnuts


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment. On the parchment, add the chicken breasts. Toss with the olive oil and sprinkle both sides of chicken with a few teaspoons of salt. Transfer to the oven and roast until the chicken is fully cooked and juicy, about 45 minutes, or until a thermometer into the center reads 165 degrees F. Set aside and allow to cool completely. When cool enough to handle, using two forks, shred the chicken. 

    Transfer to a medium bowl. Add the mayonnaise, black pepper, green onions, grapes, walnuts and a few pinches of salt. Give it a taste and adjust the flavor according to your liking. Spoon over your bread of choice and top with a few extra green onions. 


Serving: 6g