Chicken Salad Sandwich Recipe

Prepare chicken

If you don't have pre-cooked chicken, poach or roast about 1 pound (approx. 2 cups chopped) boneless skinless chicken breast or thighs. To poach: place chicken in a single layer in a saucepan, cover with water or low-sodium chicken broth, bring to a gentle simmer, then simmer 10–12 minutes until cooked through. Remove, let rest 5 minutes, then cool and shred or finely chop.

In a medium mixing bowl combine 1 cup mayonnaise and 1/2 cup plain Greek yogurt. Whisk until smooth.

Add 1 tablespoon Dijon mustard and 1 tablespoon fresh lemon juice to the mayo-yogurt mixture and stir to combine. This balances richness and adds brightness.

Stir in 1/2 cup finely diced celery and 1/4 cup minced red onion. Mix until evenly distributed.

Add the shredded/chopped chicken (2 cups) to the dressing and fold gently until the chicken is coated.

Fold in 2 tablespoons chopped fresh parsley. Season the mixture with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon celery seed if using. Taste and adjust seasoning—add up to 1/2 teaspoon more salt or a squeeze more lemon if needed.

Cover the bowl and refrigerate the chicken salad for at least 20–30 minutes to let flavors meld. If you need it immediately, you can use it right away but chilling improves texture and flavor.

Optional: lightly butter one side of each bread slice or brush with olive oil. Toast in a skillet or panini press over medium heat until golden, about 1–2 minutes per side. Toasting is optional but adds texture and prevents sogginess.

Lay out 4 bottom slices of bread. Place a lettuce leaf on each slice (this creates a moisture barrier).

Spoon about 1/2 cup of the chilled chicken salad onto each lettuce-lined slice (this yields approximately 4 sandwiches; adjust amount for thinner or thicker filling). Spread evenly, leaving a small border so filling doesn't spill out.

Top the chicken salad with 1–2 tomato slices if using, then place the top slice of bread. Gently press to secure.

Cut each sandwich in half diagonally or down the middle with a sharp knife. Serve immediately or wrap tightly and refrigerate up to 24 hours for best freshness.