Pretzel Roll Chicken Salad Sandwiches
Fresh, creamy, crunchy, and a little sweet, these chicken salad sandwiches are one of my favorite things to make right now. They're a take on a classic Waldorf chicken salad, made with Greek yogurt instead of mayonnaise and loaded with juicy grapes, crisp apple, and plenty of seasoning. Everything gets piled onto a soft pretzel roll with fresh lettuce for the perfect little sandwich.
Pretzel Roll Chicken Salad Sandwiches
Ingredients
Chicken Salad
- 2 rotisserie chicken breasts
- 1/2 cup red or green grapes
- 1 small apple
- 3/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Sandwiches
- 4 pretzel rolls
- 4 leaves Boston lettuce
Instructions
Make the Chicken Salad
- 1
Remove the chicken from the rotisserie chicken breasts and shred it into bite-sized pieces. I like to use my hands rather than a fork because it creates really beautiful pieces of chicken.
- 2
Slice the grapes and finely dice the apple.
- 3
In a large bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, onion powder, paprika, salt, and black pepper.
- 4
Add the shredded chicken, grapes, and apple to the bowl.
- 5
Gently mix everything together until the chicken is evenly coated and everything is well combined.
- 6
Refrigerate until ready to use. The chicken salad will keep in the refrigerator for a few days.
Assemble the Sandwiches
- 1
Slice each pretzel roll in half.
- 2
Hollow out a little bit of the top half of each roll to make room for the chicken salad.
- 3
Add a piece of Boston lettuce to each roll.
- 4
Spoon a generous amount of chicken salad on top of the lettuce.
- 5
Place the top of the pretzel roll over the chicken salad and cut each sandwich in half.
Lauren's Note
- The chicken: I highly recommend shredding the chicken by hand. It takes a little longer, but you get those beautiful, tender pieces instead of finely chopped chicken.
- The pretzel roll: Don't skip it! The salty, chewy pretzel roll is what makes these sandwiches so good with the creamy chicken salad.
- Make ahead: The chicken salad can be made a few days ahead and kept refrigerated. Assemble the sandwiches right before serving for the freshest texture.
- Apple: I love using a crisp, slightly sweet apple for a little crunch and freshness.
