Classic Chicken Salad Sandwich Recipe
Description:
A Classic Chicken Salad Sandwich is a timeless favorite made with tender cooked chicken, creamy mayonnaise, crisp celery, and a touch of seasoning — all served between slices of soft bread or a toasted croissant. It’s light, flavorful, and perfect for lunch, picnics, or tea-time gatherings.
Time Required:
Prep Time: 15 minutes
Cook Time: 20 minutes (if cooking chicken from scratch)
Chill Time (Optional): 30 minutes
Total Time: 35–65 minutes
Ingredients:
For the Chicken Salad:
2 cups cooked chicken, chopped or shredded (about 2 medium breasts or 3 thighs)
½ cup mayonnaise (adjust to taste)
1 celery stalk, finely diced
2 tablespoons red onion, finely diced (optional)
1 tablespoon Dijon mustard or yellow mustard (optional)
1 teaspoon lemon juice or white vinegar
Salt and black pepper, to taste
¼ teaspoon garlic powder (optional)
Fresh herbs (parsley, dill, or tarragon), finely chopped – 1 tablespoon (optional)
For the Sandwich:
4 slices of bread (white, whole wheat, sourdough, rye, or croissant)
Lettuce leaves (romaine or butter lettuce)
Tomato slices (optional)
Oli olive or mayo, for spreading on bread (optional)
Instructions:
Step 1: Cook the Chicken (if not using pre-cooked)
Boil Method: Place chicken breasts or thighs in a pot of salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until cooked through (internal temp of 165°F/74°C). Let it cool and chop or shred.
Alternative: Use rotisserie chicken or leftover roast chicken.
Step 2: Prepare the Chicken Salad
In a large mixing bowl, combine chopped/shredded chicken, diced celery, red onion, and any optional ingredients you prefer.
Add mayonnaise, mustard, lemon juice (or vinegar), salt, pepper, and garlic powder.
Mix everything together gently until well combined.
Taste and adjust seasoning. If too dry, add a bit more mayo or a splash of milk.
Step 3: Chill (Optional but Recommended)
Cover the chicken salad and refrigerate for at least 30 minutes for flavors to meld.
Step 4: Assemble the Sandwich
Toast bread or croissants if desired.
Spread a thin layer of mayo or butter on the inside of the bread slices (optional for flavor and to prevent sogginess).
Add a leaf of lettuce on the bottom slice.
Scoop a generous amount of chicken salad onto the lettuce.
Add tomato slices if using.
Top with the second slice of bread.
Cut sandwich diagonally for presentation.
Storage:
Chicken salad can be stored in an airtight container in the fridge for up to 3–4 days.
Do not freeze the chicken salad — the mayo and veggies don’t thaw well.
❓ FAQs:
Q: Can I make the chicken salad in advance?
A: Yes! It actually tastes better after chilling for a few hours as the flavors develop. Make it up to 2 days ahead.
Q: What type of chicken is best for chicken salad?
A: Poached or roasted chicken breast is traditional, but rotisserie chicken or thigh meat adds more flavor.
Q: Can I use Greek yogurt instead of mayo?
A: Absolutely. Replace all or part of the mayo with plain Greek yogurt for a lighter version.
Q: What bread works best?
A: Croissants, multigrain, sourdough, white, or rye bread all work well. Croissants offer a rich, buttery twist.
Q: Can I make this sandwich gluten-free?
A: Yes. Just use your favorite gluten-free bread.
Q: How can I add more flavor?
Add chopped pickles or relish for tang.
Add grapes or dried cranberries for a sweet touch.
Add chopped nuts (like almonds or pecans) for crunch.
Try a dash of curry powder for a curried chicken salad variation.
Serving Suggestions:
Pair with a side salad, potato chips, or fresh fruit.
Serve on mini buns or sliders for party appetizers
Use the chicken salad in a lettuce wrap for a low-carb versi