Go Back
Adam

Chicken Salad Sandwich – Creamy, Fresh & Perfectly Balanced Lunch Favorite

There’s something wonderfully nostalgic and comforting about a Chicken Salad Sandwich. It’s simple, satisfying, and endlessly customizable. This version balances tender chunks of chicken, crunchy celery, fresh parsley, and a creamy Dijon-mayo dressing that adds both tang and richness. Whether you’re packing lunch for work, prepping meals for the week, or hosting a picnic or brunch, this sandwich offers a perfect mix of texture and flavor. It’s fresh, protein-packed, and made in under 20 minutes using ingredients you probably already have in your kitchen. You can enjoy it on toasted bread, in lettuce wraps, or scooped onto crackers—it’s a meal that feels classic but never boring.
Print Recipe Pin Recipe
Prep Time 15 minutes
chill time 10 minutes
Total Time 25 minutes
Servings: 2 large sandwiches
Ingredients Equipment Method Notes

Ingredients
  

🍗 Chicken
  • 2 cups cooked chicken breast diced or shredded (rotisserie or poached)
🥒 Vegetables & Herbs
  • ½ cup celery finely chopped
  • ¼ cup red onion finely diced
  • 2 tbsp fresh parsley finely chopped
  • 4 slices leafy greens romaine, butter lettuce, or mixed greens
🥣 Condiments
  • ½ cup mayonnaise
  • 1 tbsp Dijon mustard
🧂 Seasoning
  • Salt and freshly ground black pepper to taste
🍞 Bread
  • 4 slices of bread sourdough, multigrain, ciabatta, or sandwich rolls

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Measuring spoons and cups
  • Fork or whisk (for mixing dressing)
  • Toaster or skillet (optional for toasted bread)
  • Spoon or spatula for spreading

Method
 

Step 1. Prepare the Chicken
  1. If using rotisserie chicken, remove skin and shred or dice the breast meat.
  2. If starting from raw:
  3. Poach or bake two chicken breasts until fully cooked (internal temp: 165°F / 74°C).
  4. Let cool slightly, then chop or shred into bite-sized pieces.
Step 2. Chop the Veggies & Herbs
  1. Finely dice ½ cup celery and ¼ cup red onion.
  2. Chop 2 tbsp fresh parsley.
  3. Wash and dry your leafy greens, then set aside for assembling.
Step 3. Make the Dressing
  1. In a large bowl, whisk together:
  2. ½ cup mayonnaise
  3. 1 tbsp Dijon mustard
  4. A pinch of salt and black pepper
  5. Adjust seasoning to taste.
Step 4. Mix the Chicken Salad
  1. To the dressing bowl, add:
  2. Cooked chicken
  3. Chopped celery
  4. Red onion
  5. Parsley
  6. Mix gently until well combined.
  7. Chill in the fridge for 10 minutes for the best flavor (optional, but recommended).
Step 5. Assemble the Sandwich
  1. Lightly toast your bread if desired.
  2. Lay down a few leafy green leaves on two slices.
  3. Pile a generous amount of chicken salad on top.
  4. Top with remaining bread slices.
  5. Slice diagonally and serve immediately.

Notes

🧊 Storage & Reheating
Refrigerator: Store chicken salad (without bread) in an airtight container for up to 4 days.
Make-Ahead Tip: Assemble sandwiches fresh when ready to eat to prevent sogginess.
Freezing: Not recommended due to the mayo base.
🥄 Variations
Low-Carb: Serve in lettuce wraps or stuff in avocado halves.
Crunchy Add-Ins: Add chopped apples, grapes, almonds, or walnuts.
Greek Style: Swap mayo for Greek yogurt and add cucumber and dill.
Spicy Kick: Stir in a dash of hot sauce or chopped pickled jalapeños.
Bacon Boost: Add crispy bacon crumbles for extra flavor and texture.
Herb-Forward: Try dill, tarragon, or chives in place of parsley.
❓ 10 FAQs
1. Can I use canned chicken?
Yes, canned chicken works in a pinch—just drain it well and break it up before mixing.
2. What’s the best mayo to use?
Use a high-quality, creamy mayo or try avocado mayo for a lighter option.
3. Can I use Greek yogurt instead of mayo?
Yes! Sub part or all of the mayo with Greek yogurt for a healthier twist.
4. How long does chicken salad last?
Stored properly in the fridge, it lasts 3–4 days.
5. Can I make this ahead for meal prep?
Absolutely—just store the salad and bread separately and assemble when ready to eat.
6. What bread works best?
Hearty sandwich bread, whole grain, croissants, or toasted sourdough are all great choices.
7. Can I add fruit or nuts?
Yes! Grapes, dried cranberries, or walnuts are popular sweet-and-crunchy additions.
8. Is this gluten-free?
Use gluten-free bread to make the sandwich GF-friendly.
9. Can I serve this warm?
This recipe is best cold or room temp, but you can toast the sandwich if desired.
10. Is it okay to freeze the chicken salad?
No, freezing can break the emulsion in mayo and ruin the texture.
🏁 Conclusion
A Chicken Salad Sandwich is a staple for good reason: it’s creamy, fresh, easy to make, and versatile enough for lunches, brunches, or light dinners. This recipe takes the classic version and gives it a modern upgrade with crisp veggies, fresh herbs, and just the right amount of tang from Dijon mustard.
Whether you enjoy it tucked between two slices of toasted bread, piled on a croissant, or scooped into lettuce wraps, this is one lunch you'll want to make on repeat. Keep it simple or customize it to your heart’s content—either way, this chicken salad is a keeper.