Chicken Salad Sandwiches Recipe

There’s something so comforting about a good chicken salad sandwich. It’s the kind of recipe that reminds you of sunny picnics, quick lunches on busy days, or the joy of potlucks where the simplest dishes often steal the show. I created this recipe out of pure necessity one afternoon when I had leftover roasted chicken and a craving for something satisfying, creamy, and crisp—yet light enough for springtime.

Whether you’re looking to whip up a fuss-free lunch or need a delicious dish to share, this chicken salad sandwich recipe is one of those classics that hits all the right notes. Creamy, tangy, with just the right amount of crunch—it’s the sandwich that never goes out of style.

But what makes this version stand out? Keep reading, and I promise you’ll be hooked.

Why I Love This Recipe

This is not just any chicken salad sandwich. This is the chicken salad sandwich I turn to when I want something that’s equal parts nourishing and crave-worthy.

The magic is in its versatility. You can use rotisserie chicken, grilled chicken, or even leftover roast from the night before. It’s a practical, no-fuss recipe that somehow still feels like a treat. With creamy mayo, a whisper of Dijon, crisp celery, and the unexpected sweetness of grapes or cranberries—it’s got that perfect balance of flavors and textures.

I also love how forgiving this recipe is. You don’t need to be a seasoned cook to get it right. Whether you’re making it for your kids’ lunchboxes, a bridal shower, or just a quiet lunch at home, it’s dependable, fresh, and always delicious.

There’s a reason chicken salad sandwiches have stood the test of time—they’re simple, satisfying, and endlessly customizable. This version brings all the traditional goodness, with a few little upgrades that make it extra special.

Ingredients for Chicken Salad Sandwiches

Before we dive into the recipe, let’s talk ingredients. Think of this as your prep list for a sandwich that’s about to become a household favorite.

And don’t worry—no fancy pantry items required here. Everything you need is simple, affordable, and easy to find.

Here’s what you’ll need:

Cooked Chicken – You can use rotisserie chicken, baked chicken breasts, poached chicken thighs—whatever you have on hand. Just make sure it’s shredded or chopped finely for a better texture.

Mayonnaise – Full-fat is best here. It creates that luscious, creamy texture that binds everything together. You can substitute with Greek yogurt for a lighter version, but mayo gives that signature richness.

Celery – Crisp and fresh, celery adds the crunch that makes every bite interesting.

Red Onion or Green Onion – A bit of sharpness balances the creaminess. Red onion adds a pop of color too, but green onion is a milder option.

Dijon Mustard – Just a spoonful enhances the flavor without overpowering it. It adds depth and a subtle zing.

Lemon Juice – Freshly squeezed is best. It brightens the entire salad and cuts through the richness.

Salt and Black Pepper – Season generously to taste.

Fresh Herbs (Optional) – Think parsley, dill, or tarragon. These lift the flavor and make the sandwich taste fresh and vibrant.

Grapes or Dried Cranberries (Optional) – For a sweet contrast, adding halved red grapes or a handful of dried cranberries adds a lovely touch of sweetness.

Bread or Croissants – This is your base. Choose whatever suits your mood—whole grain bread for something hearty, buttery croissants for indulgence, or even lettuce wraps if you’re going low-carb.

Lettuce or Greens (Optional) – To add some extra freshness and crunch, especially when serving on bread.

Everything works in harmony here—nothing too bold or overpowering, just simple ingredients coming together beautifully.

How Much Time Will You Need

One of the best things about this recipe is how quickly it comes together.

• Prep Time: 10–15 minutes
• Cook Time (if needed): 20 minutes (if you’re cooking chicken from scratch)
• Total Time: Around 15 minutes with pre-cooked chicken

It’s the perfect recipe for busy weekdays or when you want something impressive but don’t have hours to spend in the kitchen.

How to Make This Chicken Salad Sandwich

Let’s walk through it step by step. This process is straightforward, and once you do it once, you’ll probably be making it on repeat.

Step 1: Prepare Your Chicken

If you’re using leftover chicken or a rotisserie bird, simply shred it into bite-sized pieces using two forks or your hands.

If cooking from scratch, season chicken breasts with a little salt and pepper and bake at 375°F (190°C) for 20–25 minutes, or until the internal temperature reaches 165°F. Let it cool, then chop or shred.

Step 2: Chop the Vegetables

Finely dice the celery and onions. If you’re using grapes, slice them in half. If you’re using cranberries, you can toss them in whole. Chop any herbs you’re adding.

Step 3: Make the Dressing

In a large bowl, mix mayonnaise, Dijon mustard, and lemon juice. Stir until smooth.

Taste it now. You want it tangy, creamy, and slightly sharp. Adjust the quantities if you prefer more acidity or a stronger mustard kick.

Step 4: Combine Everything

Add the shredded chicken, chopped vegetables, grapes or cranberries (if using), and herbs into the bowl with the dressing.

Season with salt and pepper. Mix everything thoroughly until well combined. Don’t mash it—gently fold everything together to maintain texture.

Step 5: Chill (Optional, But Recommended)

If you have time, refrigerate the chicken salad for 30 minutes. This helps the flavors meld together, making it taste even better.

Step 6: Assemble Your Sandwiches

Slice your bread or croissants. Layer with a leaf of crisp lettuce, then spoon in a generous portion of chicken salad.

Press gently, slice in half, and serve.

Substitutions

Looking to make it your own? There are tons of easy swaps that still keep the spirit of this sandwich intact.

Mayo Substitute: Swap with half Greek yogurt and half sour cream for a lighter version. Avocado is also a creamy, nutritious alternative.

Chicken Substitute: Don’t have chicken? Use turkey (perfect after Thanksgiving), or even canned chicken in a pinch.

Mustard Substitute: Swap Dijon with whole grain mustard for a more textured bite, or use yellow mustard if that’s what you have.

Crunch Alternatives: No celery? Try chopped apples, jicama, or cucumber. All add freshness and crunch.

Add-Ins: Crumbled bacon, sliced almonds, chopped pickles, or even a dash of curry powder can transform this basic version into something unique.

Best Side Dishes for Chicken Salad Sandwiches

To make your meal feel more complete, here are a few sides that pair beautifully with chicken salad sandwiches:

Classic Potato Chips
That salty crunch is the perfect contrast to creamy chicken salad.

Fresh Fruit Salad
A refreshing side with sweetness and a touch of acidity that balances the sandwich beautifully.

Pickle Spears or Cucumber Salad
Something tangy or pickled cuts through the richness and adds brightness to the plate.

Serving and Presentation Tips

Want to make your chicken salad sandwich feel extra special? It’s all in the presentation.

Whether you’re serving lunch for a friend, bringing it to a picnic, or just treating yourself to something nice, a little attention to detail can turn an everyday sandwich into a mini gourmet moment.

Here’s how to plate it like a pro:

• Use beautiful bread – Flaky croissants, toasted sourdough, or thick-cut country bread instantly elevate the look.
• Add fresh greens – Layer crisp butter lettuce, spinach, or arugula underneath the chicken salad for a pop of color and texture.
• Slice diagonally – It’s a small thing, but slicing your sandwich on the diagonal gives it that café-style finish.
• Serve with a side – Add a scoop of fresh fruit salad or kettle chips on the side of the plate, and a crisp pickle spear for color and balance.
• Use parchment or a basket – If you’re packing them for a picnic, wrap each sandwich in parchment paper and tie with twine. Place in a lined basket—it’s practical and Instagram-ready.

Tips and Tricks to Make This Recipe Even Better

Here’s how to take your chicken salad sandwich from good to absolutely irresistible:

• Use freshly cooked chicken if you can – Rotisserie is convenient, but poached or oven-roasted chicken has a cleaner, more tender texture.
• Toast your bread – This adds crunch and keeps it from getting soggy, especially if you’re packing it for later.
• Let it chill – Let the chicken salad sit in the fridge for 30–60 minutes before serving. The flavors settle and deepen with time.
• Go easy on the mix-ins – It’s tempting to load up, but balance is key. Stick to 1–2 crunchy or sweet elements so the chicken remains the star.
• Taste and season at the end – Once everything is mixed, give it a final taste. A pinch more salt or a squeeze of lemon can make a big difference.

Common Mistakes to Avoid

Chicken salad seems simple, but there are a few missteps that can make it bland or soggy. Here’s what to watch for:

• Overdressing the salad – Too much mayo turns it gloopy. Start with less and add gradually.
• Undercutting the seasoning – Salt and pepper are essential. Taste as you go.
• Not drying your ingredients – Celery, onions, and especially chicken need to be patted dry before mixing. Extra moisture will water down the dressing.
• Using warm chicken – Always let your chicken cool completely before mixing. Warm chicken will melt the mayo and ruin the texture.
• Skipping the acid – Lemon juice or vinegar brightens the dish. Don’t leave it out.

How to Store It

Chicken salad stores beautifully and can be made ahead—perfect for meal prep or busy days.

Here’s how to keep it fresh:

• Refrigerate in an airtight container – Store the chicken salad in the coldest part of your fridge, and it will keep well for up to 3 days.
• Keep it separate from bread – Don’t assemble sandwiches until you’re ready to eat. Bread will soak up moisture and get soggy if stored with the salad.
• If freezing (not recommended) – Mayo-based salads don’t freeze well, as the dressing tends to separate. For best results, make and eat fresh.

FAQ

Q: Can I make chicken salad sandwiches ahead of time?
Yes! Prepare the chicken salad up to 2 days ahead and store in the fridge. Assemble the sandwiches just before serving for best texture.

Q: What bread is best for chicken salad sandwiches?
Croissants, brioche, whole grain, or sourdough are all great options. Choose one with enough structure to hold the filling without getting soggy.

Q: Can I use canned chicken?
Yes, though fresh or rotisserie chicken has a better texture. If using canned, drain it well and flake it finely.

Q: Is there a way to make this healthier?
Absolutely. Use Greek yogurt instead of mayo, go light on the dressing, and serve in lettuce wraps or on whole-grain bread.

Q: What’s the best way to cook chicken for this?
Poaching chicken breasts in lightly salted water with herbs and garlic gives you moist, flavorful meat perfect for salad.

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