Healthy Chicken Salad Sandwich


  • 3 cups chopped rotisserie chicken
  • 3/4 cup sliced celery (~4 stalks)
  • 1 cup sliced seedless red grapes
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries (or dried sweet cherries)
  • 1 teaspoon poppyseeds, optional
  • 3/4 cup reduced-fat ranch dressing Note 1
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • For serving: 6-8 pieces green leaf lettuce, miniature or full sized croissants or other toasted bread


  • CHICKEN: Chop or shred the rotisserie chicken to get 3 cups and add to a large bowl.
  • SALAD: Slice the celery in half and then chop to get small pieces. Halve the grapes. Add the 3/4 cup celery, 1 cup grapes, 1/2 cup sliced almonds, 1/2 cup dried cranberries, and 1 teaspoon poppyseeds to the bowl with the shredded chicken.
  • DRESSING: In a small bowl, add the 3/4 cup ranch dressing, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper (add to preference; I add 1/4 teaspoon salt and 1/8 teaspoon pepper but that depends on the dressing used). Whisk and then pour over the salad. Gently toss to combine and again taste for seasonings.
  • SERVE: Toast bread and serve the chicken salad on top of the bread with lettuce, or in croissants with lettuce, or add this chicken salad to lettuce to make lettuce wraps!


“Ranch Dressing?

Yes, it sounds strange, but the ranch is the secret ingredient replacing mayonnaise or other creamy ingredients typically used to dress a chicken salad!”

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