Grilled Summer Chicken Salad Sandwich Recipe

This picnic-ready, crowd-pleaser of a chicken salad sandwich is berry delicious.

11-20 Minutes


  • 4 Sara Lee® Artesano™ Bakery Buns
  • ½ tablespoon butter
  • ½ tablespoon olive oil
  • 2 boneless, skinless chicken breasts
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup blackberries, halved
  • 1 cup strawberries, chopped
  • 1 avocado, diced
  • 1 cup raspberries, halved
  • 1 cup golden raisins
  • ¼ cup almonds, slivered
  • 2 cups baby spinach
  • Poppy Seed Dressing (recipe follows)


  1. 1. Preheat grill. Brush butter on inside of buns and toast on the grill.
  2. 2. Lightly drizzle olive oil over chicken and sprinkle with salt and pepper. Place chicken on grill and cook about 6 minutes, flipping intermittently. Transfer to a cutting board to cool.
  3. 3. Make Poppy Seed Dressing. In a small bowl, combine Greek yogurt, poppy seeds, salt, vinegar, olive oil and honey. Whisk until well combined.
  4. 4. Dice grilled chicken, and place in a large bowl with blackberries, strawberries, avocado, raspberries, golden raisins and almonds. Toss with Poppy Seed Dressing until well combined.
  5. 5. Layer spinach on bun bottoms. Top with chicken salad and bun lids. Enjoy!