The Best Chicken Salad Sandwich Recipe

Prepare chicken

If you don't have pre-cooked shredded chicken, poach 2 medium boneless skinless chicken breasts in simmering water or low-sodium broth for 12–15 minutes until cooked through, then cool slightly and shred with two forks to yield about 3 cups. Alternatively use rotisserie chicken, shredded.

In a large mixing bowl combine mayonnaise, Dijon mustard, and Greek yogurt. Whisk until smooth.

Add lemon juice, chopped parsley, sugar (if using), salt and black pepper to the dressing. Taste and adjust seasoning — the dressing should be bright and slightly tangy.

Fold the shredded chicken, diced celery and minced red onion into the dressing. Mix gently until evenly coated. Cover and refrigerate for at least 20 minutes to let flavors meld (up to 2 hours).

Heat a skillet over medium heat. Lay bacon slices in a single layer and cook until crisp, 6–8 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain and cool. When cool, break or leave whole depending on bun size (1–1.5 slices per sandwich is typical).

Slice Grillo's pickles lengthwise into thin strips if not already pre-sliced. Set aside.

Split brioche buns and spread softened butter on cut sides. Heat a large skillet or griddle over medium heat. Place buns cut-side down and toast until golden brown, about 1–2 minutes. Alternatively toast under a broiler for 30–60 seconds — watch carefully.

To assemble each sandwich: place 2 leaves of Bibb lettuce on the bottom half of each toasted bun. Spoon about 3/4 cup of the chicken salad onto the lettuce (adjust to preference).

Top the chicken salad with 1–1.5 slices of crispy bacon and 1–2 pickle slices per sandwich arranged so they are evenly distributed.

Season the top of the chicken with a pinch of coarse salt and/or a crack of black pepper if desired. Close the sandwich with the top bun and press gently to compact slightly.

Serve immediately. Leftover chicken salad keeps covered in the refrigerator for up to 3 days.