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Chicken Salad Sandwich with Rhubarb-Raspberry Preserves

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Calories: 600
Chicken Salad Sandwich with Rhubarb-Raspberry Preserves

This sandwich holds a special place in my heart. Every time I make it I'm reminded of one of my dearest friends. Food has a way of bring people together, even when you live thousands of miles apart.

Nearly 10 years ago now, my husband and I flew out to South Carolina for a week to be a part of our dear friend Ksenija’s wedding. While there, Ksenija took us to The Gourmet Shop, a quaint little bistro in her (new) home town. It was a lovely place where you could sit down and enjoy a great meal and do a little shopping for tasty, locally made treats in their adjoining shop. That afternoon for lunch, I ordered one of my favorite sandwiches: chicken salad. Much to my delight, I found this was no ordinary chicken salad. All of the elements were perfection, but the best surprise was that it was served with the most delicious and brightly flavored rhubarb-raspberry preserves. What a treat! That sandwich forever set the bar for me and I haven't been able to have a chicken salad sandwich since then without remembering that perfect lunch.

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If you are shaking your head in protest at the seemingly unusual flavor combination, I implore you to try it before turning a nose. I recently made this sandwich for my husband and he said it was the best he's had, in or out of a restaurant (I assure you he wasn't just saying that for my benefit. He is honest in his praise and critique. Ha.).

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Way back when at The Gourmet Shop, I purchased two jars of that heavenly rhubarb-raspberry jam on the spot, only to be negligent and place it in my carry on luggage for the flight home. I was a bit distraught that TSA confiscated it, as I had already made my plans to recreate that delicious meal as soon as I landed.

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Fast forward 10 years later and my husband recently took a business trip to Columbia, SC where our friend Ksenija and her family still live. Much to my delight, after a visit with them he returned home with not one, but two jars of the raspberry-rhubarb preserves I love so much from The Gourmet Shop. A sweet gift from my thoughtful friend who had remembered that I never got the pleasure of bringing it home so long ago. The first thing I did of course, was dig into this sandwich. I am thrilled to report it tasted just as good as I remembered it and I am so happy to be able to share it with you today.

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If you do not live near The Gourmet Shop, here is a Raspberry-Rhubarb preserve that should do the trick.

And if you are not a rhubarb fan don’t you fear, I have recreated this recipe a few times over the years and in a pinch used plain raspberry jam. I am here to tell you it is equally delightful!

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Chicken Salad Sandwich with Rhubarb-Raspberry Preserves

  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 0 min
  • Calories: 600


  • 4 cups Chicken, cooked, shredded
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1/2 tsp Salt
  • 1/4 tsp Freshly cracked pepper
  • 1 cup Celery, small dice
  • 1/2 cup Pecans, roughly chopped, optional
  • 1 tbsp Lemon zest
  • 2 tbsp Flat leaf parsley, stems removed, roughly chopped
  • 1 tbsp Lemon juice
  • 2 cups Baby arugula
  • 8 slices Whole wheat, honey, oatmeal bread (feel free to use any type of bread or croissant)
  • 8 tbs Raspberry preserves


  1. In a medium sized bowl, mix together the chicken, mayonnaise, mustard, salt, pepper, celery, pecans, lemon zest, parsley and the lemon juice. Mix until fully combined.
  2. Divide the mixture between 4 slices of bread.
  3. Top each sandwich with 2 tablespoons of raspberry preserves and then a handful of arugula.
  4. Place the remaining 4 slices of bread on top of each sandwich.