Step by step

Method

4 steps

1. 1

   In a medium bowl, whisk ½ cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 teaspoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. Taste — it should be tangy and a little salty so it can season the chicken.

2. 2

   Fold in 3 cups shredded cooked chicken, 1 diced celery stalk, ½ cup halved seedless red grapes, ¼ cup toasted sliced almonds, and 2 tablespoons chopped parsley. Mix gently so the chicken stays in nice shreds, not mush.

3. 3

   Cover and chill 20 minutes so the flavors settle and the salad firms up a bit. Taste again and adjust salt, lemon, or mayo if it needs it.

4. 4

   Spoon onto 8 slices multigrain bread (toast lightly if you want sturdier sandwiches), close, and slice. You want a creamy chicken salad sandwich with crunch from celery and almonds — not a wet mayo puddle or dry stringy chicken.