Cooking Instructions:

• Step 1: Prepare the Chicken - Start with 2 large roasted chicken breasts. Make sure they are fully cooked and cooled before dicing them into bite-sized pieces.
• Step 2: Chop the Vegetables - Dice 2 stalks of celery and ½ cup of red onion. Slice 2 cups of red grapes in half. Prepare your basil by stacking the leaves, rolling them tightly, and slicing them into thin strips (this is called chiffonade).
• Step 3: Combine the Ingredients - In a large mixing bowl, combine the diced chicken, sliced grapes, diced celery, red onion, and basil.
• Step 4: Add the Pecans - Toast your pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Then, chop them and add them to the mixing bowl.
• Step 5: Mix in the Dressing - Add ½ to 1 cup of mayonnaise to the bowl, depending on your preference for creaminess. Season with salt and pepper to taste. Toss all the ingredients gently until everything is well combined.
• Step 6: Assemble the Sandwich - Spoon the chicken salad mixture onto your choice of bread, whether you prefer classic sandwich bread, croissants, or even lettuce wraps for a low-carb option.
• Step 7: Serve and Enjoy - Cut the sandwich in half or quarters and serve immediately. This Chicken Salad Sandwich is best enjoyed fresh, but it’s also delicious when chilled for a few hours in the refrigerator.