Chicken Salad Sandwich

Why You’ll Love This Recipe

Chicken salad sandwiches are quick to make, refreshing, and endlessly customizable. You can keep it traditional with celery and mayo or dress it up with apples, nuts, or herbs. It’s protein-packed, delicious cold or at room temperature, and works just as well for casual meals as it does for entertaining. Best of all, it’s an excellent way to use up leftover or rotisserie chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (shredded or diced; rotisserie or leftover chicken works great)
• Mayonnaise
• Dijon mustard or yellow mustard (optional)
• Celery, finely chopped
• Red onion or green onions, finely chopped
• Lemon juice
• Salt
• Black pepper
• Bread, croissants, rolls, or wraps (for serving)
• Optional mix-ins: diced apple, grapes, dried cranberries, chopped nuts (walnuts, almonds), fresh herbs like parsley or dill
• Leaf lettuce (optional, for layering)

Directions

1. In a large bowl, combine the cooked chicken, celery, onion, and any additional mix-ins you’re using.
2. In a separate small bowl, mix the mayonnaise, mustard, lemon juice, salt, and pepper. Adjust quantities to taste.
3. Pour the dressing over the chicken mixture and stir gently to combine until well coated.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld (optional but recommended).
5. To assemble, spoon the chicken salad onto your choice of bread or rolls. Add lettuce if desired.
6. Serve immediately or wrap tightly and refrigerate for later.

Servings and timing

This recipe makes 4 to 6 sandwiches.
Prep time: 15 minutes
Chill time (optional): 30 minutes
Total time: 15 to 45 minutes

Variations

• Avocado chicken salad: Use mashed avocado in place of some or all of the mayo.
• Greek yogurt version: Substitute Greek yogurt for a lighter option.
• Curried chicken salad: Add curry powder, raisins, and a pinch of turmeric.
• Sweet and crunchy: Mix in diced apple, grapes, and chopped pecans or almonds.
• Spicy twist: Add hot sauce or chopped jalapeños for heat.

Storage/Reheating

Store chicken salad in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the mayonnaise-based dressing can separate.
Assembled sandwiches are best eaten within a day to avoid soggy bread.
For meal prep, keep the chicken salad and bread separate until ready to serve.

FAQs

What kind of chicken is best for chicken salad?

Cooked, cooled chicken breast or rotisserie chicken works best. You can use shredded or diced meat.

Can I make chicken salad ahead of time?

Yes, chicken salad can be made up to 2–3 days in advance. Store it in the fridge until ready to serve.

Is it better to use mayo or yogurt?

Both work well. Mayo offers a rich, classic flavor, while Greek yogurt provides a lighter, tangier option.

Can I freeze chicken salad?

No, freezing is not recommended as the dressing will separate and the texture will change when thawed.

What bread is best for chicken salad sandwiches?

Soft sandwich bread, croissants, wraps, ciabatta rolls, or even lettuce wraps all work well.

How do I keep the sandwich from getting soggy?

Layer lettuce between the bread and salad or assemble just before eating.

Can I make it dairy-free?

Yes, just use a dairy-free mayo and avoid adding yogurt or cheese.

How do I add more protein?

Add chopped boiled eggs, chickpeas, or use extra chicken to increase protein content.

What sides go well with chicken salad sandwiches?

Chips, fruit salad, pickles, pasta salad, or a simple green salad pair well.

Can I use canned chicken?

Yes, drained canned chicken can be used in a pinch, though fresh or rotisserie chicken offers better texture and flavor.

Conclusion

Chicken Salad Sandwiches are a classic for a reason—they’re creamy, crunchy, and full of flavor, with endless ways to customize. Whether served on fresh bread, tucked into a croissant, or rolled in a wrap, this easy and versatile recipe is perfect for lunchboxes, potlucks, or a light and satisfying meal at home. Make a batch and enjoy its cool, comforting goodness all week long.

Chicken Salad Sandwich

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Chicken Salad Sandwiches are a creamy, crunchy, and versatile meal made with tender chicken mixed in a flavorful dressing and served on bread, croissants, or wraps. They’re perfect for quick lunches, picnics, or light dinners and can be customized with fruits, nuts, or herbs.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes (plus optional 30 minutes chilling)
• Yield: 4 to 6 sandwiches
• Category: Main Course
• Method: Mixing
• Cuisine: American

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie or leftover)
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard or yellow mustard (optional)
• 2 celery stalks, finely chopped
• 1/4 cup red onion or green onions, finely chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper
• 4–6 slices of bread, croissants, rolls, or wraps
• Leaf lettuce (optional, for layering)
• Optional mix-ins: 1/2 cup diced apple, grapes, dried cranberries, or chopped nuts
• Fresh parsley or dill, chopped (optional garnish)

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Instructions

1. In a large bowl, combine chicken, celery, onion, and any optional mix-ins.
2. In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper.
3. Pour dressing over chicken mixture and stir gently until evenly coated.
4. Chill in the refrigerator for at least 30 minutes for flavors to meld (optional).
5. Spoon chicken salad onto bread, croissants, or wraps. Add lettuce if desired.
6. Serve immediately or refrigerate until ready to eat.

Notes

• Rotisserie chicken makes this recipe quick and easy.
• Greek yogurt or avocado can be used instead of mayo for lighter options.
• Keep bread and salad separate for meal prep to avoid sogginess.
• Add curry powder and raisins for a curried chicken salad variation.
• Best enjoyed within 3 days of preparation.

Nutrition

• Serving Size: 1 sandwich (based on 6 servings)
• Calories: 350
• Sugar: 4g
• Sodium: 620mg
• Fat: 19g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 65mg