Tuna Or Chicken Salad Recipe

sandwich plates

1. 1

   Choose protein and prep

   Decide whether to make tuna or chicken salad. For tuna: open and drain both 5 oz cans, then transfer tuna to a large mixing bowl and flake with a fork to break up large chunks. For chicken (if using shredded chicken): if you have pre-cooked chicken, shred 3 cups and place in the bowl. To poach fresh chicken breasts: place 2 medium boneless skinless chicken breasts in a saucepan and cover with cold water by 1 inch, add a pinch of salt, bring to a gentle simmer, then cook 15–18 minutes until internal temperature reaches 74°C (165°F). Remove, let rest 5 minutes, then shred or chop to make about 3 cups and place in the bowl.

2. 2

   Prepare the salad base

   To the bowl with the tuna or shredded chicken add 1/2 cup finely diced celery and 1/3 cup finely diced red onion. Add 1/2 cup mayonnaise, 2 tbs plain Greek yogurt (optional), 1 tbs Dijon mustard, and 1 tbs fresh lemon juice. If you like a briny note, add 1 tbs capers; if you prefer pickles, add 2 tbs finely diced dill pickle instead (use one or the other). Add 2 tbs chopped fresh parsley.

3. 3

   Season and mix

   Season the mixture with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir gently until everything is evenly coated — taste and adjust: add more lemon for brightness, a pinch more salt if needed, or a touch more Greek yogurt/mayo if you prefer creamier texture. The salad should be well seasoned and slightly tangy.

4. 4

   Prepare bread and toasting

   Spread a thin layer of the softened butter on one side of each of the 8 slices of Sonoran grains bread. Heat a large skillet or griddle over medium heat. Toast the buttered side down, 2–3 minutes per slice, until golden brown and crisp. If you prefer, you can toast both sides briefly for extra crunch (flip and toast 30–45 seconds more). Keep toasted slices warm in a low oven (90–100°C / 200–210°F) while assembling.

5. 5

   Assemble sandwiches (overstuffed)

   Lay 4 bread slices toasted-side up. On each, place 1–2 lettuce leaves, then 2–3 tomato slices. Spoon approximately 3/4 to 1 cup of the tuna or chicken salad onto each sandwich (adjust to preferred fill — this is intentionally overstuffed). Add 2–3 slices of avocado if using. Top with the remaining toasted bread slices, toasted-side down. Press gently, then cut each sandwich on the bias (diagonally) for easier handling and display.

6. 6

   Prepare side options

   If serving kettle chips: place a 113 g serving alongside each sandwich or in a small bowl. If serving mixed greens: combine 4 cups mixed salad greens in a bowl. Whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper; toss the greens with the dressing just before plating so they stay crisp.

7. 7

   Plate and finish

   Place the overstuffed sandwich on the plate with the chosen side (chips or dressed greens). Add a lemon wedge for serving if diners want a bright squeeze over the salad. Serve immediately so bread remains crisp and filling cool/room temperature for best texture.

8. 8

   Notes and substitutions

   Make-ahead: chicken or tuna salad stores covered in the refrigerator up to 3 days (mayonnaise can loosen — stir before serving). For a lighter version, omit mayonnaise and increase Greek yogurt to 1/4 cup. To warm the filling slightly (if preferred): briefly heat shredded chicken before mixing with other ingredients, then cool slightly before assembling to avoid wilting the bread.