Chicken Salad Sandwich
This classic Chicken Salad Sandwich features tender shredded chicken tossed in a creamy, tangy mayonnaise dressing with crunchy celery, sharp red onion, a squeeze of fresh lemon juice, and a hint of Dijon mustard — all piled high on soft sandwich bread. It comes together in under 40 minutes, stores beautifully for up to 4 days, and is endlessly customizable with mix-ins like dried cranberries, toasted pecans, or avocado. Perfect for weekday lunches, picnics, potlucks, or make-ahead meal prep, this no-fuss sandwich delivers deli-quality flavor right from your own kitchen.
Equipment
- Large mixing bowl
- Chef's knife 8-inch recommended
- Cutting board
- Medium saucepan For poaching chicken; optional if using rotisserie chicken
- Instant-read meat thermometer To verify chicken reaches 165°F (74°C)
- Two forks For shredding cooked chicken
- Hand mixer (optional) For quick shredding of cooked chicken
- Measuring cups and spoons
- Rubber spatula or large spoon For folding ingredients together
- Bread knife or serrated knife For slicing assembled sandwiches
- Toaster (optional) For toasting bread before assembly
Ingredients
For the Chicken Salad
- 2 cups cooked chicken breast about 2 medium breasts (approx. 480g); shredded or diced
- ½ cup mayonnaise about 115g; Hellmann's or Duke's recommended
- 2 stalks celery finely diced into ¼-inch pieces
- 2 tablespoons red onion finely minced
- 1 tablespoon fresh lemon juice from about ½ a lemon
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- salt to taste
- black pepper to taste
For the Sandwich
- 8 slices sandwich bread white, whole wheat, sourdough, or brioche
- butter or mayonnaise (optional) for spreading on bread
For Serving (Optional)
- lettuce leaves romaine or green leaf work well
- tomato sliced; season lightly with salt and pepper
Instructions
- Place chicken breasts in a medium saucepan, cover with cold water or broth by at least 1 inch, and add a pinch of salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes until an instant-read thermometer reads 165°F (74°C).
- Remove chicken from the water and let it rest on a cutting board for 5–10 minutes, then shred with two forks into bite-sized pieces (or use a hand mixer on low for quick shredding). Pat dry if needed to remove excess moisture.
- Finely dice the celery stalks into ¼-inch pieces and mince the red onion very finely. Set both aside in a small bowl.
- In a large mixing bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard, garlic powder, salt, and black pepper until smooth. Taste and adjust seasoning as needed.
- Add the shredded chicken, diced celery, and minced red onion to the dressing and gently fold everything together until evenly coated. Do not over-mix — the chicken should remain textured.
- Cover the chicken salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but highly recommended for the best flavor.
- Toast the bread slices lightly if desired, then spread with a thin layer of butter or mayonnaise on each slice for added richness.
- Layer lettuce leaves on 4 bottom bread slices, then spoon about ½ cup of chicken salad onto each, top with sliced tomato if using, close with the top bread slice, and cut diagonally. Serve immediately.
Notes
- Rotisserie chicken is a great shortcut — it's already juicy and seasoned. Just be aware it's saltier than poached chicken, so taste before adding extra salt.
- Chill the chicken salad for at least 30 minutes before serving — the flavors come together much more cohesively after resting in the fridge.
- Always add mayonnaise gradually and stop when you reach your preferred creaminess. Some prefer a drier salad; others like it extra creamy.
- Pat the cooked chicken dry with paper towels before shredding to prevent a watery chicken salad.
- For a lighter version, substitute half or all of the mayonnaise with plain Greek yogurt — it keeps the creaminess while reducing fat and calories.
- To shred chicken quickly, place warm cooked chicken breasts in a bowl and use a hand mixer on low speed — it shreds perfectly in under 30 seconds.
- Store leftover chicken salad in an airtight container in the fridge for up to 4 days. Do not freeze — the mayo will separate upon thawing.
- Always store chicken salad and bread separately when meal prepping; assemble sandwiches fresh each day for best texture.
- For a Cranberry Pecan variation, stir in ¼ cup dried cranberries and ¼ cup chopped toasted pecans before chilling.
- Discard any chicken salad left at room temperature for more than 2 hours to ensure food safety.
Nutrition
Serving: 1SandwichCalories: 420kcalCarbohydrates: 28gProtein: 28gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 540mgPotassium: 380mgFiber: 2gSugar: 3gVitamin A: 4IUVitamin C: 6mgCalcium: 8mgIron: 10mg
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