Apple Chicken Salad Sandwich

This Apple Chicken Salad Sandwich combines shredded chicken thighs, apple, cranberries, pecans, celery, and an apple cider honey Dijon dressing, served on sourdough with arugula. It’s great for lunch, meal prep, or casual fall entertaining.

This Apple Chicken Salad Sandwich is an easy seasonal lunch made with tender shredded chicken thighs, Granny Smith apple, dried cranberries, pecans, celery, and shallot tossed in a creamy apple cider honey Dijon dressing. The mix of sweet, savory, tangy, and crunchy ingredients gives classic chicken salad a simple fall-inspired twist.

Serve it piled onto sourdough bread with peppery arugula for an easy sandwich that works for lunch, meal prep, or casual fall entertaining. For an extra layer of smoky sweetness, add crispy maple bacon before serving.

If you like this sandwich, you’ll love my Turkey Apple Cheddar Sandwich and my Warm Turkey Sandwich.

• Cozy Fall Comfort Meals

Apple Chicken Salad Sandwich

This Apple Chicken Salad Sandwich combines shredded chicken thighs, apple, cranberries, pecans, celery, and an apple cider honey Dijon dressing, served on sourdough with arugula. It’s great for lunch, meal prep, or casual fall entertaining.

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Ingredients

Serves 2 people

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For the chicken:

• ▢ 1.5 lb boneless, skinless chicken thighs
• ▢ 1 tbsp olive oil
• ▢ 1 tsp kosher salt
• ▢ ½ tsp black pepper

For the chicken salad:

• ▢ 3 cups shredded cooked chicken thighs
• ▢ 1 Granny Smith apple diced
• ▢ 2 celery stalks finely chopped
• ▢ ½ cup dried cranberries
• ▢ ½ cup pecans chopped
• ▢ 1 small shallot finely diced

Apple Cider Honey Dijon Dressing:

• ▢ ¼ cup apple cider vinegar
• ▢ 2 tablespoons honey
• ▢ 1 tbsp Dijon mustard
• ▢ ½ cup olive oil
• ▢ ½ tsp kosher salt
• ▢ ¼ tsp black pepper

For serving:

• ▢ Sourdough bread
• ▢ Arugula
• ▢ Maple bacon (optional, recipe here)

Instructions 

• Cook the chicken: Preheat the oven to 400°F. Place the chicken thighs on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F. Let it rest for 5 to 10 minutes, then shred with two forks.
• Make the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
• Assemble the chicken salad: Add the shredded chicken, diced apple, celery, dried cranberries, pecans, and shallot to the bowl with the dressing. Toss until everything is evenly coated.
• Build the sandwiches: Layer arugula onto slices of sourdough, spoon the chicken salad over top, and add maple bacon if using. Top with another slice of sourdough and serve.

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