Chicken Salad Sandwich Recipe

Toast pecans

Preheat a small skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and slightly darker, 3–4 minutes. Transfer to a plate to cool; chop roughly once cooled.

Prepare chicken

If not already cooked, poach or roast chicken breasts or thighs until internal temperature reaches 165°F (74°C). Let rest, then shred or finely chop to total about 2 cups. Cool slightly before mixing so mayonnaise doesn't thin out.

Make dressing and combine

In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, celery seed, hot sauce (if using), salt, and black pepper until smooth and well combined. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Finish salad

Add the shredded chicken, diced celery, diced red onion, chopped toasted pecans, and chopped parsley to the dressing. Gently fold until everything is evenly coated. Chill in the refrigerator for at least 20–30 minutes to allow flavors to meld; if serving immediately, let sit 10 minutes at least.

Prepare bread

Spread softened butter thinly on one side of each bread slice. Heat a skillet or griddle over medium heat and toast buttered sides until golden and crisp, about 2–3 minutes per side.

Assemble sandwiches

Place a lettuce leaf on four of the toasted bread slices (buttered side down). Spoon about 1/2 cup of chicken salad onto each lettuce-lined slice. Top with tomato slices and pickles if using. Close with remaining toasted bread slices, buttered side up. Press gently and cut sandwiches in half if desired.

Garnish and serve

Sprinkle extra chopped pecans on top or alongside the sandwich for texture. Serve immediately with the optional grass-fed beef tallow MASA chips (about 1 cup per sandwich) or your preferred side.

If using store-bought MASA chips, warm them briefly in a 350°F (175°C) oven for 3–5 minutes to refresh crispness. If making homemade, fry or bake masa chip rounds in beef tallow until golden and crisp, drain on paper towels, season with salt, and serve alongside the sandwich.