Arby’s Pecan Chicken Salad Sandwich Recipe
Arby’s Pecan Chicken Salad Sandwich combines grilled chicken with crisp red apple, juicy grapes, celery and pecans in a creamy mayonnaise dressing, served with lettuce on toasted honey wheat bread.
Yield: 4 Sandwiches
Ingredients
Pecan Chicken Salad
- 2 1/2 cups diced Cooked Grilled Chicken Breast chilled
- 1 cup seedless Red Grapes halved
- 1 cup diced Crisp Red Apple
- 1 tablespoon freshly squeezed Lemon Juice
- 1/2 cup finely diced Celery
- 3/4 cup chopped Pecans
- 1/2 cup Mayonnaise plus more as needed
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon freshly ground Black Pepper
Sandwiches
- 8 slices Honey Wheat Bread
- 2 cups Shredded Iceberg Lettuce
Instructions
Prepare the Chicken Salad
- Add diced apple and lemon juice to a large bowl.
- Toss gently to coat.
- Add chicken, grapes, celery and pecans.
- Stir gently until evenly combined.
- Add mayonnaise, salt and black pepper.
- Fold together until the ingredients are evenly coated.
- Add another tablespoon or two of mayonnaise if the salad seems too dry.
- Cover and refrigerate for about 1 hour to chill and allow the flavors to blend.
Assemble the Sandwiches
- Lightly toast honey wheat bread.
- Divide shredded lettuce among 4 slices of bread.
- Spoon about 1 cup pecan chicken salad over each.
- Top with the remaining bread slices.
- Cut sandwiches in half.
- Serve immediately.
Notes
- For the easiest version, use chilled rotisserie chicken breast. Remove the skin and dice the meat before mixing it with the fruit, celery and pecans.