These California chicken salad sandwiches are packed with a creamy, tangy dressing, and the perfect sweet punch of grapes and almonds.
Whether you sandwich it between soft, brioche bread, flakey croissants, or use it to top off a quick salad, this chicken salad is anything but boring.
Season the chicken with all purpose chicken seasoning. Air fry for 15 minutes at 390°F, or until the chicken reads 165°F internally.
In a large mixing bowl, add the diced chicken, mayonnaise, mustard, spices, dill and scallions. Mix together until well combined.
Gently fold in the grapes and almonds, being sure to keep them whole and in tact.
Line the bottom of your bread with your lettuce of choice. Scoop the chicken salad onto the lettuce, and top with another slice of bread.