Chicken Salad Sandwich Recipe

Prepare chicken

If you don’t have cooked chicken, poach two medium boneless skinless chicken breasts: place chicken in a saucepan, cover with water or low-sodium broth, bring to a simmer, then reduce heat and simmer gently 12–15 minutes until cooked through. Remove and let cool, then shred or dice into bite-sized pieces until you have about 3 cups.

In a medium mixing bowl combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise and 2 tablespoons Dijon mustard. Whisk until smooth.

Add 2 tablespoons chopped fresh tarragon, 1/2 cup finely diced celery, and 2 tablespoons very finely diced red onion to the dressing. Stir to combine.

Add the shredded/diced chicken to the bowl. Toss gently to coat the chicken evenly with the dressing.

Season the mixture with 1 tablespoon lemon juice, 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, salt or mustard to your preference.

Cover and chill the chicken salad in the refrigerator for at least 20 minutes to let flavors meld. If short on time, you can assemble immediately, but chilling improves texture and flavor.

If you prefer toasted bread: lightly brush 8 slices of bread with melted butter or olive oil. Toast in a skillet over medium heat or in a toaster oven until golden, about 1–2 minutes per side in a skillet.

Lay out 4 bread slices. On each, place 2 leaves of washed, dried lettuce (or enough to cover the bread). If using tomato, add 1–2 tomato slices per sandwich on top of the lettuce.

Spoon about 3/4 cup chicken salad onto each prepared bread slice (this yields four sandwiches). Spread it evenly, leaving a small border for easier handling.

Top each with the remaining bread slices to form sandwiches. Press gently, then cut each sandwich in half if desired.

Serve immediately, or wrap and refrigerate up to 24 hours. If storing, keep lettuce separate until ready to eat to avoid soggy bread.