Peach Corn Chicken Salad Ciabatta Sandwiches

Juicy summer peaches and sweet corn turn classic chicken salad into a bright lunch sandwich. Tossed with basil, a light mayo-yogurt dressing, and piled on crusty ciabatta, it is picnic-ready and meal-prep friendly.

Serves 4 · 18 min prep · 5 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 42g carbs
• 22g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 3 cups cooked chicken breast, diced
• 2 ripe peaches, diced
• 1.5 cups fresh corn kernels
• 2 stalks celery, finely diced
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1/4 cup fresh basil, chopped
• 1 Tbsp lemon juice
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 ciabatta rolls
• 8 butter lettuce leaves

Instructions

1. 1Dice the cooked chicken into small even pieces and place in a large bowl.
2. 2Add the diced peaches, raw corn kernels, and finely diced celery.
3. 3In a separate bowl stir the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
4. 4Pour the creamy dressing over the chicken mixture and fold gently until everything is coated.
5. 5Stir in the chopped basil so the herbs stay bright green.
6. 6Taste and adjust seasoning if needed, then chill the salad ten minutes for flavors to meld.
7. 7Split the ciabatta rolls and lightly toast the cut sides until just golden.
8. 8Line each roll bottom with two butter lettuce leaves to keep the bread from sogging.
9. 9Scoop a generous portion of the peach-corn chicken salad onto the lettuce.
10. 10Close the sandwiches, press lightly, slice in half if desired, and wrap for portable lunches.