Chicken Salad Sandwiches Served With French Fries Recipe

Prepare chicken

If you don't have cooked chicken, poach, roast, or use leftover chicken. To poach: place 1 lb (about 450 g) boneless chicken breasts in a saucepan, cover with cold water, add a pinch of salt, bring to a gentle simmer and cook 12–15 minutes until cooked through. Remove, let rest 5 minutes, then shred or cube. Measure about 3 cups cooked.

In a large mixing bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt. Whisk until smooth.

Add 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 2 tablespoons chopped parsley to the mayo mixture. Whisk to combine.

Stir in 1 cup diced celery, 1/4 cup minced red onion, and 1 cup halved grapes (or diced apple) into the dressing.

Add the 3 cups shredded or diced cooked chicken to the bowl. Fold gently until chicken is evenly coated.

Season the salad with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon celery seed if using. Taste and adjust seasoning or lemon for brightness. Chill for at least 15–30 minutes for best flavor (optional).

Decide frying method: deep-fry or oven-bake. For deep-fry, fill a heavy-bottomed pot or fryer with enough vegetable oil to reach 2–3 inches and heat to 325°F (160°C) for first fry and 375°F (190°C) for crisping. For oven fries, preheat oven to 425°F (220°C) and line a baking sheet with parchment; toss fries with oil.

Cut 4 medium russet potatoes into 1/3–1/2-inch sticks. Rinse in cold water to remove excess starch.

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours) to further remove starch. Drain and pat completely dry with towels.

For oven fries: toss dried fries with 1 cup oil (use ~2–3 tbs if using olive oil and baking), 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika and 1 tsp cornstarch if using. Spread in a single layer on the baking sheet and bake 20–30 minutes, flipping halfway, until golden and crisp.

For deep-fry: working in batches, fry potatoes at 325°F (160°C) for 3–5 minutes until soft but not browned. Remove to a tray. Increase oil temperature to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp paprika.

Keep fries warm in a low oven (200°F/95°C) on a tray while finishing sandwiches.

Optional: Lightly butter one side of each bread slice (or spread a thin layer of mayonnaise) and toast in a skillet or griddle over medium heat until golden, about 1–2 minutes per side.

Place a lettuce leaf (if using) on 4 bread slices. Spoon about 3/4 cup chicken salad onto each (adjust to preference). Top with 2 slices of tomato per sandwich if using.

Top with remaining bread slices to form sandwiches. Cut each sandwich in half diagonally or down the middle.

Serve each sandwich with a portion of hot French fries alongside. Provide condiments such as extra mayonnaise, mustard, or pickles if desired.