Description
Creamy, tangy, and full of crunch—these classic chicken salad sandwiches are the ultimate easy lunch. Made with shredded chicken, crisp celery, a hint of Dijon, and optional sweet touches like grapes or cranberries, this recipe is endlessly customizable. It’s quick to make and perfect for everything from weekday lunches to summer picnics. Serve on your favorite bread or croissants, with crisp greens for freshness and crunch. This recipe delivers comfort and flavor in every bite—easy to prep, even easier to devour.
Ingredients
Scale
- 2 ½ cups cooked chicken (shredded or chopped)
- ½ cup mayonnaise (plus more to taste)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 stalk celery, finely chopped
- 2 tablespoons red onion or green onion, finely chopped
- ¼ cup red grapes (halved) or dried cranberries (optional)
- 1 tablespoon chopped parsley or dill (optional)
- Salt and freshly ground black pepper to taste
- Bread, croissants, or wraps of your choice
- Lettuce or spinach for layering (optional)
Instructions
- In a large bowl, mix mayonnaise, Dijon mustard, and lemon juice until smooth.
- Add the shredded chicken, celery, onion, grapes/cranberries, and herbs.
- Season with salt and pepper to taste.
- Gently stir until evenly combined.
- Chill in the fridge for 30 minutes (optional, but recommended).
- Assemble sandwiches with lettuce and bread of choice.
- Serve immediately, or wrap tightly for later.
Notes
- For extra texture, add sliced almonds or chopped walnuts.
- To make it lighter, substitute half the mayo with plain Greek yogurt.
- Best enjoyed within 2–3 days of making.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (20 minutes if cooking chicken)
- Category: Lunch
- Method: No cook / Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg