Chicken Salad Sandwich Recipe

Prepare chicken

If your chicken is not cooked, poach or roast about 1 lb (approx. 3 cups shredded) boneless skinless chicken breast or thighs: place chicken in a single layer in a saucepan, cover with water or low-sodium broth, bring to a simmer, reduce heat and simmer 12–15 minutes until cooked through. Or roast at 200°C/400°F for 20–25 minutes. Let rest 5 minutes, then shred or dice into bite-sized pieces.

Place the shredded/diced chicken in a large mixing bowl.

Add mayonnaise, Greek yogurt and Dijon mustard to the chicken. Stir gently to combine into a creamy base.

Fold in the finely diced celery and very finely minced red onion. These add crunch and a little bite—use less onion if you prefer milder flavor.

Add lemon juice, chopped parsley, and if using, celery seed, halved grapes or chopped dried cranberries, and chopped toasted nuts. These optional items add brightness and texture; adjust quantities to taste.

Season with salt and freshly ground black pepper. Start with the listed amounts, then taste and adjust: add more lemon juice, salt or pepper as needed. Mix gently until everything is evenly distributed but not smashed.

Cover and chill the chicken salad in the refrigerator for at least 15–30 minutes to let flavors meld. You can prepare up to 24 hours ahead; if chilling longer, give it a gentle stir and adjust seasoning before assembling sandwiches.

Optional - toast bread: Heat a skillet over medium. Lightly butter one side of each bread slice or brush with olive oil. Toast bread in the skillet, buttered side down, until golden 1–2 minutes per side, or toast in a toaster to your preference.

Lay out four bottom slices of bread (toasted or untoasted) and distribute the chilled chicken salad evenly among them, about 3/4 cup per sandwich.

Top each portion of chicken salad with a lettuce leaf and a tomato slice if using. The lettuce prevents the bread from getting soggy and adds freshness.

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

Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 24 hours for packed lunches.