Table of Contents
Table of Contents
The Best Chicken Salad Sandwich
Ingredients
Method
- Make the Chicken Salad: In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, and black pepper. Whisk until smooth and well combined.
- Add Remaining Ingredients: To the bowl with the dressing, add the shredded chicken, diced celery, diced red onion, and fresh dill.
- Mix and Season: Using a spatula, gently fold everything together until the chicken and vegetables are evenly coated in the creamy dressing. Taste the salad and add salt as needed. Remember, the flavors will develop as it chills.
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 20-30 minutes. This step allows the flavors to meld together beautifully.
- Prepare the Bread: While the salad chills, lightly toast your bread slices if desired. Toasting adds structure and prevents the sandwich from getting soggy. If you’re not toasting, you can skip this step.
- Assemble the Sandwiches: Spread a thin layer of mayonnaise or Dijon mustard on one side of each bread slice. Place a large leaf of butter lettuce on four of the slices. This creates a barrier to keep the bread from getting soggy. Top the lettuce with a thick, generous layer of chicken salad (about ¾ cup per sandwich). If using, add a slice or two of tomato on top of the chicken salad.
- Serve: Top with the second slice of bread, press down gently, slice in half, and serve immediately.
Nutrition
Notes
- Extremely quick and easy to prepare with no cooking required
- Highly customizable with different add-ins and bread choices
- Perfect for using leftover or rotisserie chicken
- Creamy and crunchy texture is incredibly satisfying
- Much more affordable than buying a pre-made sandwich
- Assembled sandwiches do not store well for more than a few hours
- Not suitable for freezing
- Can be messy to eat if overstuffed
Tried this recipe?
Let us know how it was!Introduction
Is there anything more satisfying than a truly perfect chicken salad sandwich ? You know the one. It’s not just a sandwich; it’s an experience. We’re talking about a generous heap of creamy, flavorful chicken salad, packed with tender chicken, crisp celery, and a hint of onion, all nestled between two slices of soft, pillowy bread—maybe even a flaky, butter croissant if you’re feeling fancy.
The magic of this sandwich lies in its beautiful simplicity and its power to turn a mundane Tuesday lunch into something you genuinely look forward to. My personal love affair with this sandwich began in my college cafeteria, of all places. It was the one thing they couldn’t mess up, and it became my comfort food between classes. What makes this recipe so special is its foolproof nature and universal appeal. It’s a quick, no-cook solution for using up leftover or rotisserie chicken, and it’s a guaranteed crowd-pleaser for both kids and adults. If you love easy, no-fuss meals that deliver maximum flavor, you’ll adore this sandwich just as much as our classic Ultimate Chicken Salad.
This recipe takes that base and transforms it into the perfect handheld meal. Get ready to say goodbye to dry, bland sandwiches forever!
What is a chicken salad sandwich?
Let’s break down this iconic name, shall we? “Chicken Salad Sandwich.” It’s beautifully literal, isn’t it? But why does something so straightforward sound so utterly divine? It’s not trying to be something it’s not. It’s a sandwich. With chicken salad in it.
End of story. But oh, what a story it is! Is it called a chicken salad sandwich because it’s the lunchbox legend we all crave? The picnic table champion? Perhaps it’s because it’s the ultimate proof of the old saying, “the way to a person’s heart is through their stomach,” and this sandwich has a direct route. I like to think it earned its simple name through decades of reliable, no-nonsense deliciousness. It doesn’t need a fancy name because its flavor does all the talking. So, are you ready to make a sandwich that lives up to its legendary name?
Why You’ll Love This chicken salad sandwich:
This isn’t just any sandwich. This is the sandwich against which all other lunches will be judged. Here’s why:
- The Texture and Flavor is Absolute Perfection. This sandwich is a masterclass in balance. Imagine incredibly creamy chicken salad, made with a blend of mayo and Greek yogurt for tang, loaded with the satisfying crunch of celery and onions. It’s seasoned perfectly with fresh dill and a squeeze of lemon to make the flavors pop. When you bite into it, you get soft bread, creamy filling, and crunchy bits all at once—it’s a textural symphony in your mouth.
- It’s a Huge Money-Saver. Buying a single chicken salad sandwich from a cafe or deli can cost you anywhere from $8 to $12. This entire recipe, which makes multiple generous sandwiches, costs just a fraction of that. Using a rotisserie chicken is the ultimate budget-friendly hack, and the rest of the ingredients are simple pantry staples. You get a restaurant-quality meal for a fast-food price, right in your own kitchen.
- It’s Infinitely Customizable. This recipe is your perfect canvas. The chicken salad itself can be adapted to your taste—add grapes, apples, nuts, or even a curry powder. But the real fun begins with the bread! Slather it on sourdough, pile it high on a croissant, stuff it into a pita, or serve it on a bed of greens for a low-carb option. It’s as versatile as our beloved Egg Salad Sandwich, but with a heartier, richer base.
Convinced yet? Let’s gather our ingredients and build the best chicken salad sandwich of your life.
How to Make chicken salad sandwich recipe:
Quick Overview
This recipe is the definition of easy, delicious, and satisfying. We’re taking our already-perfect, creamy chicken salad and piling it onto the bread of your choice. There’s no cooking involved if you use pre-cooked chicken! The key features are the creamy, crunchy texture of the salad and the contrast with the soft, sturdy bread. From mixing to assembling, you’re about 15 minutes away from sandwich heaven.
Key Ingredients for chicken salad sandwich recipe
For the Chicken Salad:
- 3 cups Cooked Chicken Breast, shredded or diced (from about 1 lb of chicken, or ½ a large rotisserie chicken)
- 1/2 cup Mayonnaise (full-fat for best flavor and creaminess)
- 1/4 cup Plain Greek Yogurt (adds protein and a tangy kick)
- 2 stalks Celery, finely diced (about 1/2 cup)
- 1/4 cup Red Onion, very finely diced
- 2 tbsp Fresh Dill, chopped (or 2 tsp dried dill)
- 1 tbsp Fresh Lemon Juice
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- Salt, to taste
For Assembly:
- 8 slices of your favorite bread (e.g., sourdough, whole wheat, brioche)
- Butter Lettuce or Green Leaf Lettuce
- Sliced Tomato (optional)
- Additional Mayonnaise or Dijon Mustard for spreading
Step-by-Step Instructions
- Make the Chicken Salad: In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, garlic powder, and black pepper. Whisk until smooth and well combined.
- Add Remaining Ingredients: To the bowl with the dressing, add the shredded chicken, diced celery, diced red onion, and fresh dill.
- Mix and Season: Using a spatula, gently fold everything together until the chicken and vegetables are evenly coated in the creamy dressing. Taste the salad and add salt as needed. Remember, the flavors will develop as it chills.
- Chill (Optional but Recommended): For the best flavor, cover the bowl and refrigerate the chicken salad for at least 20-30 minutes. This step allows the flavors to meld together beautifully.
- Prepare the Bread: While the salad chills, lightly toast your bread slices if desired. Toasting adds structure and prevents the sandwich from getting soggy. If you’re not toasting, you can skip this step.
- Assemble the Sandwiches: Spread a thin layer of mayonnaise or Dijon mustard on one side of each bread slice. Place a large leaf of butter lettuce on four of the slices. This creates a barrier to keep the bread from getting soggy. Top the lettuce with a thick, generous layer of chicken salad (about ¾ cup per sandwich). If using, add a slice or two of tomato on top of the chicken salad.
- Serve: Top with the second slice of bread, press down gently, slice in half, and serve immediately.
What to Serve chicken salad sandwich With
This sandwich is a complete meal on its own, but it pairs wonderfully with a variety of sides:
- Classic Deli Sides: A handful of crispy potato chips, a tangy dill pickle spear, or a simple pasta salad.
- Healthy Options: A side of fresh fruit (berries, melon), a simple green salad, or baby carrots with ranch dip.
- Soup Combo: A cup of tomato soup or a light vegetable soup makes for the ultimate comforting lunch duo.
Top Tips for Perfecting chicken salad sandwich
- Chicken Choice is Key: Using a rotisserie chicken is the ultimate flavor and time hack. If cooking your own, poaching (simmering in broth) is best for moist, shreddable chicken.
- Dice Veggies Finely: Ensure your celery and onion are diced into small, uniform pieces. This ensures every bite has a little crunch and prevents large, overwhelming chunks.
- The Bread Barrier: Always place a piece of lettuce between the bread and the chicken salad. This is the #1 trick to preventing a soggy sandwich, especially if you’re packing it for later.
- Toast for Stability: Lightly toasting your bread, even if you prefer soft bread, makes the sandwich much sturdier and easier to eat.
- Make it Ahead: The chicken salad itself can be made up to 3 days in advance and stored separately in the fridge. Assemble the sandwiches just before you’re ready to eat for the best texture.
Storing and Reheating Tips
- Storing Chicken Salad: The chicken salad (on its own) will stay fresh in an airtight container in the refrigerator for 3 to 4 days.
- Storing Assembled Sandwiches: I do not recommend assembling sandwiches too far in advance. If you must, wrap them very tightly in plastic wrap or parchment paper and store in the fridge for no more than 4-6 hours. The bread will inevitably soften.
- Freezing: We do not recommend freezing the chicken salad or the assembled sandwiches. The mayonnaise-based dressing will separate and become watery when thawed, and the vegetables will lose all their crunch. The bread will become very soggy.
What’s the best kind of chicken to use for chicken salad sandwiches?
For the easiest and most flavorful result, a store-bought rotisserie chicken is the best choice. The meat is already cooked, seasoned, and incredibly moist. You can also use poached chicken breast (simmered in broth or water) or even leftover baked or grilled chicken. Just be sure to shred or dice it into small, bite-sized pieces for the perfect sandwich texture.
How can I prevent my chicken salad sandwich from getting soggy?
The number one trick is to create a “barrier” between the bread and the moist chicken salad. Always place a large, dry piece of butter lettuce or a green leaf lettuce on the bread first. The lettuce acts as a shield. Additionally, lightly toasting your bread provides a sturdier base that’s more resistant to moisture. Finally, only assemble the sandwiches right before you plan to eat them.
Can I make this chicken salad ahead of time?
Absolutely! In fact, the chicken salad itself tastes better after chilling for at least 20-30 minutes, as it allows the flavors to meld. You can store the chicken salad (without the bread) in an airtight container in the refrigerator for 3 to 4 days. This makes it a fantastic option for easy lunch prep throughout the week. Just assemble your sandwiches fresh each day.
How can I make a healthier version of this sandwich?
You can easily lighten it up with a few simple swaps:
Greek Yogurt: Replace all or most of the mayonnaise with plain Greek yogurt for more protein and less fat.
Bread Choice: Use whole wheat, multigrain, or low-carb bread wraps.
Serve it Green: For a low-carb option, skip the bread altogether and serve the chicken salad on a bed of lettuce as a salad, or stuff it into a hollowed-out tomato or bell pepper.
What are some other tasty add-in ideas?
This recipe is a perfect base for creativity! Try mixing in:
For Crunch: Toasted pecans, walnuts, sliced almonds, or sunflower seeds.
For Sweetness: Halved red grapes, diced apple, dried cranberries, or chopped apricots.
For Herbs: Fresh tarragon (a classic pairing with chicken) or chives.
For a Flavor Twist: A teaspoon of curry powder or a dash of hot sauce.