Chicken Salad Sandwich Recipe

Prepare chicken

If your chicken is not already cooked, poach or roast two medium boneless, skinless chicken breasts (about 1 lb total). To poach: simmer in lightly salted water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice into roughly 1/2-inch pieces. Cool slightly.

Mix dressing

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon celery seed (if using). Whisk until smooth and well blended.

Combine salad

Add the shredded chicken (2 cups), 1 cup finely diced celery, 1/4 cup finely diced red onion, and 1/2 cup halved grapes (if using) to the dressing. Fold gently until all pieces are coated. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Chill 15–30 minutes for best flavor, or proceed immediately.

If toasting bread, butter one side of each slice lightly or brush with olive oil. Heat a skillet or griddle over medium heat and toast bread, butter-side-down, until golden (about 1–2 minutes) then flip briefly to warm the other side if desired. Alternatively, use untoasted bread.

Place one lettuce leaf on four bread slices (the non-buttered side if toasted). Spoon about 1/2 cup chicken salad onto each leaf (adjust to preference). Top with 2–3 tomato slices if using, then close with remaining bread slices. Press gently and cut sandwiches in half diagonally or down the middle.

If serving as a club-style sandwich, you may double stack with extra bread and more chicken salad; adjust quantities accordingly.

Fries: Bake or fry frozen fries according to package directions (typically 18–25 minutes at 425°F/220°C for oven baking, turning once) until golden and crisp. Chips: Place desired amount of potato chips in a small bowl.

Pickle: Arrange 1 pickle spear beside each sandwich or serve several sliced pickles on the plate.

Plate: Serve each sandwich half with a portion of fries or a handful of chips and a pickle spear. Provide napkins and enjoy immediately.