Chicken Salad Sandwiches Recipe

Prepare chicken

If not using pre-cooked chicken, poach or roast about 1.5 lb (to yield ~3 cups) of boneless skinless chicken breasts or thighs. To poach: place chicken in a single layer in a saucepan, cover with water or low-sodium broth, add a pinch of salt, bring to a gentle simmer, and cook 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and shred or dice into bite-sized pieces.

In a large mixing bowl combine 3 tbs mayonnaise and 2 tbs plain Greek yogurt (or use 5 tbs mayonnaise total if you prefer no yogurt). Add 1 tsp Dijon mustard, 1 tbsp lemon juice, and whisk until smooth.

Add the diced celery (1 cup), minced onion (1/4 cup), halved grapes (1 cup), chopped toasted nuts (1/2 cup), and chopped parsley (2 tbs) to the dressing. Stir to combine.

Fold in the shredded/diced chicken (3 cups) until evenly coated. Season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp celery salt if using. Taste and adjust seasoning or lemon juice as needed. Chill at least 30 minutes for flavors to meld or serve immediately if desired.

Prepare bread: if desired, lightly toast bread slices or split rolls. Spread a thin layer of butter or softened cream cheese (optional) on the bread to act as a moisture barrier.

Place a lettuce leaf on the bottom slice of each sandwich, then add about 1/3 to 1/2 cup of chicken salad per sandwich (adjust to preference). Top with a tomato slice if using, then the top piece of bread. For 12 sandwiches using 3 cups chicken salad you will distribute roughly 1/4 cup to 1/3 cup per sandwich if serving open-faced or small portions.

Wrap sandwiches in plastic wrap or parchment for transport or cut diagonally and serve immediately. Keep chilled until serving.

Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking; drain thoroughly and transfer to a large bowl.

Add cherry tomatoes (1 cup), diced cucumber (1 cup), diced bell pepper (1/2 cup), and sliced black olives (1/2 cup) to the cooled pasta. Toss to combine.

Pour in 3/4 cup Italian dressing and add 1/4 cup grated Parmesan if using. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss until evenly coated. Chill at least 30 minutes before serving to let flavors develop; stir again before plating.

Prepare fruit: hull and halve strawberries, cut melons and pineapple into bite-sized pieces, and rinse grapes. Combine all fruit (about 4 cups melon, 2 cups strawberries, 1 cup grapes) in a large bowl.

If desired, gently toss fruit with 1 tbsp fresh lime juice and 2 tbs chopped mint to brighten flavors. Keep chilled until serving.

Arrange assorted cookies and brownie squares on a platter or individually wrap for transport. If baking from scratch, bake according to your recipe and cool completely before serving or packaging.

Bring 4 cups of the water to a boil. Remove from heat, add 6 black tea bags, and steep for 5–7 minutes depending on desired strength.

Remove tea bags and stir in 1 cup granulated sugar while tea is still warm until dissolved. Add the remaining 8 cups cold water to a pitcher to dilute and cool. Stir, add ice, and refrigerate. Serve over additional ice with lemon slices if desired.