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+ servings

Mustardy Chicken Salad


  • Chicken Salad
  • 2 whole (or 4 split) chicken breasts, bone-in, skin-on
  • ¾ cups good mayonnaise (or a combo of mayo and greek yogurt)
  • 1 Tbsp dry white wine
  • 2 Tbsp Dijon mustard
  • 1 ½ Tbsp whole-grain mustard
  • fine grain sea salt and freshly ground black pepper
  • 1 Tbsp minced fresh parsley leaves
  • ½ - 1 Tbsp minced fresh dill
  • 1 -2 Tbsp capers
  • 1 cup red grapes, quartered

  • Sandwich Fixings
  • 4 slices sandwich bread of choice (gluten-free for a low FODMAP diet)
  • fresh greens (romaine leaves or sweet greens work well)
  • fresh tomato slices
  • fresh cucumber slices


  • Roast the chicken
  • Preheat the oven to 350° F.
  • Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle.
  • Remove the meat from the bones, discard the skin, and dice the chicken into bite-size pieces

  • Dressing
  • For the dressing, whisk together the mayo, wine, both mustards, parsley, dill, and a strong pinch of sea salt and a grind or two of pepper

  • Chicken Salad
  • Add enough dressing to the warm chicken to moisten well. Taste and adjust seasoning if needed.
  • Add the capers and grapes, mixing gently to combine. (It’s best if you’re able to refrigerate the chicken salad for a few hours in order for the flavors to blend)
  • Store in an airtight glass container in the fridge, use within three days

  • Build your sandwich
  • Divide the chicken salad evenly between the four slices of bread and spread to cover.
  • Layer the cucumber, tomato, and greens on two of the slices, and top with the remaining two.
  • Slice in half and enjoy right away.