Chicken Salad Sandwich Recipe

Poach chicken breasts

Place 2 medium boneless skinless chicken breasts (about 12–14 oz total) in a single layer in a saucepan and add cold water or low-sodium chicken broth to cover by 1 inch. Add a pinch of salt and bring to a gentle simmer over medium heat. Reduce heat so the surface barely simmers and cook until an instant-read thermometer inserted into the thickest part reads 165°F (about 12–15 minutes depending on thickness). Remove from liquid and let rest 5 minutes, then shred or dice into small pieces. Cool slightly before mixing.

Alternatively, use leftover roasted chicken, rotisserie chicken, or canned chicken (drained) for about 3 cups of shredded/diced chicken.

Combine base

In a medium mixing bowl, add 3 cups shredded/diced cooked chicken, 3 tablespoons mayonnaise, and 2 tablespoons plain Greek yogurt (if using). Stir until chicken is evenly coated.

Add aromatics and crunchy ingredients

Fold in 1 finely diced celery stalk, 2 teaspoons minced red or sweet onion, and 2 tablespoons chopped fresh parsley. If using, add 1 cup halved grapes or 1 cup diced apple for sweetness and texture.

Season

Add 1 teaspoon Dijon mustard, 1 teaspoon fresh lemon juice, 1 teaspoon ground black pepper, 3 teaspoons salt, and 1 teaspoon celery seed (optional). Mix thoroughly and taste. Adjust salt and pepper to preference (start with less salt if your chicken or mayonnaise is salted).

If the mixture feels dry, add a little more mayonnaise or yogurt, 1 teaspoon at a time, until you reach a creamy but scoopable consistency.

Cover and refrigerate the salad for at least 15 minutes to let flavors meld, or up to 24 hours.

Toast bread (optional)

If toasting, lightly brush both sides of the bread slices with butter or olive oil (about 1/2 teaspoon per side) and toast in a skillet over medium heat, in a toaster, or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet.

Assemble

Lay out 4 bread bottoms (or 8 slices if making open-faced). Divide the chicken salad evenly into 4 portions (about 3/4 cup each). Place a portion on each bottom slice of bread. Top with a lettuce leaf and 2–3 tomato slices if using. Cover with the top bread slice.

Cut sandwiches in half on the diagonal or down the middle. Serve immediately, or wrap and chill up to 24 hours for packed lunches.

Adjust mayonnaise/yogurt ratio to preference; use all mayo for richer flavor or all yogurt for lighter result. Swap herbs (tarragon or dill) for a different profile. Serve with pickles, chips, or a simple green salad.