Chicken Salad Sandwich
This classic Chicken Salad Sandwich is creamy, satisfying, and loaded with texture. Tender shredded chicken, crunchy celery, sweet pickle relish, and a tangy mayo-based dressing come together in just 15 minutes of active prep. It's the kind of lunch that feels like a gift every time you make it, perfect for potlucks, picnics, and easy weekday meals.
Equipment
- Medium saucepan for poaching chicken
- Large mixing bowl
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Stand mixer with paddle attachment (optional, for shredding chicken quickly)
- Rubber spatula or large spoon for mixing
- Toaster or cast iron skillet for toasting buns
Ingredients
- 2 cups cooked chicken breast shredded or finely chopped, about 2 medium breasts
- 1/2 cup real mayonnaise
- 2 stalks celery finely diced
- 2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper to taste
- 1 teaspoon fresh lemon juice
- 4 sandwich rolls or brioche sandwich buns toasted
- lettuce leaves for serving
- sliced tomato for serving, optional
Instructions
- Place chicken breasts in a single layer in a medium saucepan and cover completely with cold water or low-sodium chicken broth. Add a pinch of salt and black peppercorns if desired.
- Bring liquid to a gentle boil over medium-high heat, then immediately reduce to medium-low. Simmer gently for 15 to 20 minutes, or until the thickest part reaches 165°F (74°C). Remove chicken and rest 5 to 10 minutes before handling.
- Shred chicken with two forks, use a stand mixer with paddle attachment on low for 20 to 30 seconds, or finely chop into 1/4-inch pieces. Transfer to a large mixing bowl.
- Wash and trim celery stalks, cut lengthwise into thin strips, then dice crosswise into fine 1/4-inch pieces. Add to the bowl with the chicken.
- In a small bowl, whisk together mayonnaise, relish, mustard, garlic powder, onion powder, and lemon juice until smooth. Taste and adjust sweetness or brightness as needed.
- Pour dressing over chicken and celery. Gently fold with a rubber spatula until evenly coated. Season with salt and pepper to taste. Cover and refrigerate at least 30 minutes before serving.
- Slice buns in half horizontally. Toast cut-side down in a dry cast iron skillet over medium heat for 1 to 2 minutes until golden, or broil cut-side up for 1 minute.
- Lay a lettuce leaf on the bottom half of each toasted bun. Scoop about 1/2 cup chilled chicken salad onto the lettuce. Add sliced tomato if using, place top bun over filling, and press down lightly. Serve immediately.
Notes
- Use rotisserie chicken as a shortcut when pressed for time; it's already seasoned and cooked perfectly.
- Chill the chicken salad for 30 minutes to an hour before serving to let the flavors meld and deepen.
- Don't over-mix; fold ingredients gently to avoid a mushy texture.
- Toast your buns to prevent sogginess and add a satisfying crunch.
- Start with less mayonnaise than you think you need; you can always add more.
- Keep chicken salad cold when serving outdoors; place over ice or in a chilled bowl.
- Store filling in an airtight container in the refrigerator for up to 3 to 4 days. Do not freeze.
- Make the filling up to 2 days in advance for meal prep or gatherings.
- For a lighter version, substitute Greek yogurt for half the mayonnaise or serve over lettuce instead of bread.
- Customize with add-ins like dried cranberries, chopped pecans, bacon, or fresh dill.
Nutrition
Serving: 1SandwichCalories: 480kcalCarbohydrates: 32gProtein: 32gFat: 24gSaturated Fat: 5gSodium: 720mgFiber: 2gSugar: 5g
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