Classic Chicken Salad Sandwich – Simple, Comforting, and Always Satisfying
A Classic Chicken Salad Sandwich is the kind of meal that never goes out of style. It’s quick to make, easy to love, and perfect for lunch or a light dinner. You get creamy, crunchy, savory, and a little tangy in every bite.
This version keeps things straightforward but delivers big flavor and great texture. It’s the kind of recipe you can make once and then riff on for weeks.
Why This Recipe Works
Classic Chicken Salad Sandwich - Simple, Comforting, and Always Satisfying
Ingredients
Method
- Prep the chicken: If using rotisserie chicken, remove skin and shred or dice the meat into bite-size pieces.If cooking from scratch, poach or roast chicken breasts until just done, then cool and chop.
- Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, salt, and pepper until smooth. Taste and adjust acidity and seasoning.
- Add the crunch: Stir in celery and red onion. If using grapes or apple, fold them in gently so they stay intact.
- Combine: Add the chicken to the bowl and toss to coat evenly.Sprinkle in herbs and nuts, then stir again. The mixture should be creamy but not soupy.
- Chill (optional but better): Cover and refrigerate for at least 20–30 minutes to let the flavors meld.
- Assemble the sandwiches: Toast bread if you like. Layer with lettuce and tomato, then pile on the chicken salad.Top with the second slice of bread and press gently.
- Serve: Slice in half and serve with chips, a pickle, or a simple green salad.
This chicken salad nails the balance of flavors and textures. You get tender chicken, crisp celery, and a hint of sweetness from grapes or apples.
A little Dijon mustard and lemon juice brighten the dressing without overpowering it. Fresh herbs bring it to life, and the right amount of salt makes everything pop. The result is a sandwich that feels both classic and fresh.
Ingredients
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 1/2 cup mayonnaise (use a good-quality brand or homemade)
- 2 tablespoons plain Greek yogurt or sour cream (for lightness and tang)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon black pepper
- 1/2 cup finely chopped celery
- 2 tablespoons finely chopped red onion or scallions
- 1/2 cup halved red grapes or diced crisp apple (optional but recommended)
- 2 tablespoons chopped fresh herbs (dill, parsley, or tarragon)
- 2 tablespoons chopped toasted nuts (almonds, pecans, or walnuts; optional)
- Bread for serving (sourdough, whole wheat, brioche, croissants, or wraps)
- Lettuce leaves and tomato slices for layering (optional)
Instructions
- Prep the chicken: If using rotisserie chicken, remove skin and shred or dice the meat into bite-size pieces.
If cooking from scratch, poach or roast chicken breasts until just done, then cool and chop.
- Make the dressing: In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, lemon juice, salt, and pepper until smooth. Taste and adjust acidity and seasoning.
- Add the crunch: Stir in celery and red onion. If using grapes or apple, fold them in gently so they stay intact.
- Combine: Add the chicken to the bowl and toss to coat evenly.
Sprinkle in herbs and nuts, then stir again. The mixture should be creamy but not soupy.
- Chill (optional but better): Cover and refrigerate for at least 20–30 minutes to let the flavors meld.
- Assemble the sandwiches: Toast bread if you like. Layer with lettuce and tomato, then pile on the chicken salad.
Top with the second slice of bread and press gently.
- Serve: Slice in half and serve with chips, a pickle, or a simple green salad.
Storage Instructions
- Refrigeration: Store chicken salad in an airtight container in the fridge for up to 3–4 days.
- Keep it fresh: Stir before serving, and add a squeeze of lemon or a spoon of mayo if it seems a bit dry.
- Avoid soggy bread: Assemble sandwiches right before eating. Store bread and salad separately.
- Food safety: Don’t leave chicken salad out at room temperature for more than 2 hours (1 hour if it’s hot outside).
Why This is Good for You
This sandwich gives you a mix of protein, fiber, and healthy fats. Chicken provides lean protein to keep you full and energized.
Celery, onion, and fruit add fiber and antioxidants, while nuts bring heart-healthy fats and extra crunch. Using part Greek yogurt lightens the dressing without losing creaminess. Choose whole grain bread and you’ll boost fiber even more.
Pitfalls to Watch Out For
- Overcooked chicken: Dry chicken leads to a dull salad.
If cooking your own, pull it as soon as it hits 165°F and let it rest.
- Too much dressing: It should coat, not drown, the chicken. Start with the amounts listed and add more only if needed.
- Under-seasoning: Salt and acid make the flavors bright. Taste after chilling and adjust with salt and lemon.
- Soggy mix-ins: Add watery ingredients like tomatoes to the sandwich, not the salad bowl.
- Stale bread: The sandwich is only as good as the bread.
Fresh or lightly toasted slices make a big difference.
Recipe Variations
- Light and Bright: Swap half or all the mayo for Greek yogurt. Add extra lemon zest and a handful of chopped cucumbers.
- Herb Lover’s: Use a mix of dill, parsley, and tarragon. Stir in a teaspoon of capers for a briny kick.
- Curry Chicken Salad: Add 1–2 teaspoons curry powder, a handful of golden raisins, and chopped cilantro.
Use toasted cashews for crunch.
- Berry and Almond: Replace grapes with chopped strawberries and add sliced almonds. Finish with a drizzle of honey and a pinch of black pepper.
- Avocado Upgrade: Mash half an avocado into the dressing and reduce the mayo. Add lime juice and jalapeño for a fresh twist.
- Low-Carb Option: Serve the salad in lettuce cups, halved avocados, or on top of a bed of greens.
- Rotisserie Shortcut: Use store-bought rotisserie chicken for speed.
The mix of light and dark meat adds extra flavor.
FAQ
Can I make chicken salad ahead of time?
Yes. It actually tastes better after a short rest in the fridge. Make it up to 24 hours in advance and stir before serving.
What’s the best bread for a chicken salad sandwich?
Sourdough, whole wheat, brioche, and croissants all work well.
Choose something sturdy enough to hold the filling but soft enough for an easy bite.
How do I cook chicken for the best texture?
Poach boneless breasts in lightly salted water with a bay leaf until just done, then let them cool in the liquid. This keeps the meat tender and juicy.
Can I freeze chicken salad?
It’s not ideal. Mayo and yogurt can separate after thawing, and celery loses its crunch.
Freeze cooked chicken separately, then mix fresh dressing later.
What can I use instead of mayonnaise?
Greek yogurt, mashed avocado, or a mix of yogurt and olive oil all work. Add extra lemon or vinegar to keep the flavor bright.
How do I keep the salad from getting watery?
Pat grapes or apples dry before adding, and avoid mixing in tomatoes or cucumbers until serving. If it loosens after chilling, stir in a bit more chicken or a spoon of mayo.
Is rotisserie chicken okay to use?
Absolutely.
It’s convenient and flavorful. Remove the skin and use both light and dark meat for the best taste.
Can I make it without fruit?
Yes. Skip grapes or apples and add extra celery, pickles, capers, or chopped bell pepper for crunch and brightness.
Wrapping Up
A Classic Chicken Salad Sandwich is the kind of recipe you keep in your back pocket.
It’s easy, reliable, and endlessly customizable. With a good balance of creamy dressing, tender chicken, and crisp add-ins, it hits the spot every time. Make a batch today, tuck it in the fridge, and you’ve got satisfying meals ready in minutes.
