You are here: Home » Recipes » Chicken Salad and Grape Tomato Sandwiches Chicken Salad and Grape Tomato Sandwiches Recipe by Jeff WolfeKitchen Tested Yield 4 servings Prep 5 mins Cook 0 mins A great way to make use of leftover chicken. Mark Boughton Photography/styling by Teresa Blackburn PrintEmail Shredded chicken is good for making salads because it exposes more of the surface to the mayonnaise. To shred, tear with fingers while the chicken is still warm. The recipe makes about 3 cups salad; it can also be used for wraps or pitas. Ingredients 1/2 cup reduced-fat mayonnaise2 teaspoons lemon juice1 teaspoon Djon mustard1/2 teaspoon salt Coarsely ground black pepper2 cups (8 ounces) shredded cooked chicken breast1 cup grape tomato halves2 tablespoons finely chopped flat-leaf parsley2 tablespoons chopped fresh chives8 slices multi-grain bread Lettuce leaves optional Instructions Combine mayonnaise, lemon juice, mustard, salt and pepper in a large bowl. Add chicken, tomatoes, parsley and chives; stir gently. Spoon about a quarter of the chicken salad on one slice of bread, top with lettuce and another slice of bread and cut diagonally in half. Repeat with remaining bread, salad and lettuce. Recipe by Jean Kressy.