Chicken Salad Sandwich Recipe

Prepare the shredded chicken

If your roasted chicken is not already shredded, remove skin and bones and shred meat using two forks or your hands. Measure 3 cups shredded chicken and transfer to a medium bowl.

In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, and lemon juice until smooth.

Add finely diced celery, finely diced red onion, and chopped parsley to the shredded chicken.

Pour the dressing over the chicken and vegetables. Season with 1 tsp salt and 1/2 tsp black pepper. Stir until everything is evenly coated. Taste and adjust seasoning (add a pinch more salt or a squeeze more lemon if desired). Cover and refrigerate while you prepare the apples (at least 10 minutes to meld flavors).

Core and thinly slice 1 firm apple crosswise or lengthwise into thin 1/8–1/4-inch slices.

Heat a skillet over medium heat and add 1 tablespoon butter. When butter melts and foams, add the apple slices in a single layer (work in batches if needed).

Sprinkle the apples with 1 tablespoon brown sugar, 1/2 tsp cinnamon, 1/8 tsp cardamom (or a pinch of nutmeg), 1/2 tsp lemon juice and 1/8 tsp salt. Sauté for 2–3 minutes per side, until apples are tender but still hold shape and the sugar has caramelized slightly. Remove from heat and let cool slightly.

Optional: lightly butter one side of each sourdough slice and toast on a skillet or griddle over medium heat, butter-side down, until golden (about 1–2 minutes). Alternatively, toast in a toaster oven.

Spread 1/2 tablespoon fig jam on the non-toasted side (or untoasted side) of four slices of the sourdough. The jam provides a sweet counterpoint to the savory chicken.

Place a generous handful (about 1/2 cup) of spring mix on top of each jam-spread slice.

Divide the dressed shredded chicken evenly among the four sandwiches (about 3/4 cup per sandwich), mounding it on top of the greens.

Top the chicken with 3–4 spiced apple slices per sandwich, arranging them so they overlap slightly.

If using microgreens or arugula, add a small handful over the apples for a peppery finish.

Close sandwiches with remaining sourdough slices, jam-side down if jam was applied. Press gently, cut each sandwich in half on a diagonal, and serve immediately. For make-ahead, wrap tightly and refrigerate up to 1 day; add apples and greens just before serving to keep crisp.