Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Salad Sandwich 3.0 (69) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 7, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 Chicken salad has been a lunchtime staple for years. Serve this creamy, protein-packed dish atop a slice of your favorite bread for a chicken salad sandwich, or on a bed of lettuce for a lighter meal. Ingredients 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 pound boneless, skinless chicken breast (2 small whole breasts) ¾ cup plain nonfat yogurt 1 tablespoon Dijon mustard 2 tablespoons snipped fresh chives 1 tablespoon chopped fresh tarragon 1 Granny Smith apple Juice of 1/2 lemon 1 cup finely diced fennel ½ cup finely diced celery 2 cups halved red seedless grapes 6 slices pumpernickel bread 1 bunch watercress, tough stems removed Olive-oil, cooking spray Directions Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress. Variations The chicken salad can also be served over a bed of mixed greens for a lighter lunch. Rate it Print