Chicken Salad Sandwiches With French Fries Recipe

Prepare chicken

If you don’t have cooked chicken, poach or roast about 1 lb (≈3 cups shredded) chicken breasts or thighs. To poach: place chicken in a single layer in a saucepan, cover with cold water, add a pinch of salt, bring to a gentle simmer, then cook 10–12 minutes until internal temperature reaches 165°F (74°C). Remove, rest 5 minutes, then shred or dice.

In a large mixing bowl combine 3 cups shredded cooked chicken, 1 cup finely diced celery, 1/4 cup very finely diced red onion, 1 cup halved grapes (or diced apple), and 1/2 cup chopped toasted nuts. Toast nuts in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly browned; cool before chopping.

In a smaller bowl whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon celery seed if using. Taste and adjust seasoning—add more lemon for brightness or more mustard for tang.

Pour the dressing over the chicken mixture and gently fold until evenly coated. Refrigerate the chicken salad for at least 20–30 minutes to let flavors meld. Adjust seasoning again before assembling sandwiches.

For oven-baked fries (healthier)

Preheat oven to 425°F (220°C). After cutting 3 medium russet potatoes into sticks, soak them in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with towels. Toss potatoes with 1 tbs cornstarch (optional) and 2–3 tablespoons oil until evenly coated. Spread in a single layer on a parchment-lined baking sheet, coating with additional oil spray if needed. Season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika. Bake 25–35 minutes, flipping halfway, until golden and crisp.

For deep-fried fries (crispiest)

Heat 3 cups vegetable oil in a deep pot or fryer to 325°F (160°C). After cutting potatoes, soak 20–30 minutes, drain and pat dry. Fry potatoes in batches 3–4 minutes until soft but pale; remove to a paper towel-lined 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 season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika.

Keep fries warm in a 200°F (95°C) oven on a sheet pan while finishing sandwiches if needed.

Optional: lightly toast bread. Butter one side of 8 slices of bread and toast in a skillet over medium heat or under a broiler until golden. Alternatively, toast dry in a toaster.

Lay out 4 bread slices (buttered/toasted side up optional). Place a lettuce leaf on each, then divide the chilled chicken salad evenly among them (about 3/4 cup per sandwich). Add 1–2 tomato slices and a few pickle slices if using. Top each with remaining bread slices.

If desired, cut sandwiches in half on the diagonal. Serve immediately with hot French fries and ketchup on the side.

Plate sandwiches with a generous portion of fries. Offer ketchup and additional pickles on the side. Leftover chicken salad will keep in the refrigerator for 3–4 days in an airtight container.