There’s something deeply comforting about a really good chicken salad sandwich. This version is balanced, flavorful, and surprisingly simple to make. It’s the ultimate chicken salad sandwich you’ll actually look forward to eating.
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Why You’ll Love This Chicken Salad Sandwich
Perfect texture: Tender chicken, crisp celery, and sweet grapes in one creamy bite.
Versatile serving: Great on croissants, whole wheat, or in lettuce cups.
Meal prep friendly: Flavors meld beautifully overnight for easy lunches.
Crowd-pleasing: Familiar yet interesting enough for both kids and adults.
Ingredients & Tools
- 450 g cooked chicken breast, cooled and shredded or diced
- 2/3 cup mayonnaise (full-fat for best flavor and creaminess)
- 1/3 cup plain Greek yogurt or sour cream
- 2 stalks celery, finely diced
- 1/2 cup red seedless grapes, halved or quartered
- 1/4 cup red onion, very finely diced
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional, for a subtle depth)
- To taste: kosher salt and freshly ground black pepper
- For serving: your favorite bread, lettuce leaves, or croissants
Tools: mixing bowl, rubber spatula, chef’s knife, cutting board
Notes: Use leftover roasted or poached chicken for best flavor; rotisserie chicken works too. Fresh herbs make a big difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 25 g |
| Fat: | 28 g |
| Carbs: | 15 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Chicken texture is key. I highly recommend shredding the chicken with two forks or your hands rather than dicing it with a knife. Shredded chicken has more surface area, which means it soaks up the dressing better and gives you a much more tender bite.
- Don’t skip the acid. That tablespoon of fresh lemon juice might seem small, but it’s crucial. It cuts through the richness of the mayo and brightens up the whole salad, preventing it from tasting heavy or one-note.
- Dice your veggies finely and evenly. You want little bursts of flavor and crunch in every bite, not huge chunks of celery or onion that overwhelm the palate. A fine, consistent dice ensures the perfect texture throughout.
- Let it chill. While you can eat this chicken salad right away, it’s honestly at its best after at least 30 minutes in the fridge. This rest time allows the flavors to marry and the salad to firm up a bit, making it much easier to pile onto your bread without sliding everywhere.
How to Make Chicken Salad Sandwich
Step 1: Prepare your chicken and vegetables. If you’re using a rotisserie chicken or leftover roasted chicken, remove the meat from the bones and shred it using two forks or your clean hands. You’re aiming for a mix of shreds and small chunks for the best texture. Place the chicken in a large mixing bowl. Next, finely dice your celery and red onion. The goal is small, uniform pieces that will distribute evenly. Halve or quarter your red grapes, and chop your fresh dill. Having everything prepped and ready makes the assembly a breeze.
Step 2: Make the creamy dressing. In a small bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, fresh lemon juice, garlic powder, and smoked paprika (if using). Whisk it all together until it’s completely smooth and well-blended. You’ll notice the color is a lovely pale cream. Taste this dressing and season it with a good pinch of kosher salt and several grinds of black pepper. Seasoning the dressing itself ensures the flavor is distributed evenly throughout the final salad.
Step 3: Combine everything gently. Pour the dressing over the shredded chicken in the large bowl. Add the diced celery, red onion, grapes, and fresh dill. Now, using a rubber spatula, fold everything together. Be gentle—you want to coat all the components evenly without mashing the chicken or crushing the grapes. The mixture should look creamy and well-dressed, with all the colorful bits peeking through.
Step 4: Taste and adjust for the final time. This is the most important step! Grab a spoon and taste your chicken salad. Does it need more salt? A little more black pepper? Maybe another squeeze of lemon juice? Adjust the seasoning now, before it chills. Remember, cold temperatures mute flavors, so it should taste slightly *more* seasoned than you think it should at this stage.
Step 5: Chill to perfection. Cover the bowl tightly with plastic wrap or transfer the chicken salad to an airtight container. Refrigerate for at least 30 minutes, though 1-2 hours is ideal. You’ll notice the salad firms up and the flavors become much more cohesive and pronounced. This resting time is what transforms it from a simple mix into an incredible chicken salad.
Step 6: Assemble your sandwiches. When you’re ready to serve, toast your bread slices if you like—it adds a wonderful texture and helps prevent the bread from getting soggy. Place a generous leaf of butter lettuce or romaine on one slice, then pile on a hearty scoop of the chilled chicken salad. Top with the second slice of bread, press gently, slice in half, and enjoy immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not recommended; mayonnaise-based salads don’t freeze well.
- Reviving: If watery, drain liquid and stir in extra mayo or breadcrumbs.
Serving Suggestions
Complementary Dishes
- A simple green salad with a vinaigrette — The sharp, acidic dressing on the greens provides a fantastic contrast to the creamy, rich chicken salad, cleansing the palate between bites.
- Classic potato chips or crispy shoestring fries — You can’t go wrong with that satisfying salty crunch alongside the soft sandwich. It’s a textural match made in heaven.
- A bowl of tomato soup — For the ultimate comfort meal, this duo is iconic. The sweetness and acidity of the soup cut through the richness of the sandwich beautifully.
Drinks
- Iced tea with lemon — Whether sweetened or unsweetened, the brisk tannins and citrus notes are incredibly refreshing and complement the herby, creamy flavors perfectly.
- A crisp, dry white wine like Sauvignon Blanc — The wine’s high acidity and citrusy notes act like a squeeze of lemon on the salad itself, making each bite taste brighter.
- Sparkling water with a cucumber slice — The effervescence is cleansing, and the subtle, cool flavor of cucumber is a lovely, light pairing that doesn’t compete.
Something Sweet
- Lemon bars or shortbread cookies — A little something tart and sweet is the perfect way to finish this meal. The buttery, crumbly texture is a delightful contrast.
- Fresh fruit salad — Especially one with berries and melon. It’s light, hydrating, and continues the fresh, fruity theme from the grapes inside the sandwich.
- A small square of dark chocolate — Just a bite of something rich and slightly bitter can be the perfect simple ending, balancing out the creaminess of the lunch.
Top Mistakes to Avoid
- Mistake: Using warm chicken. If your chicken hasn’t cooled completely, it will make the mayo-based dressing warm and oily, and it can cause the salad to spoil faster. Always start with chilled, cooked chicken.
- Mistake: Over-mixing the salad. Being too vigorous when combining everything can break down the chicken and crush the grapes, turning your salad into a mushy paste. Fold gently with a spatula for the best texture.
- Mistake: Skipping the taste-and-adjust step. Seasoning is not a one-time event. You must taste the final mixture before chilling and adjust the salt, pepper, or acid. This is what separates a good chicken salad from a great one.
- Mistake: Making the salad too far in advance. While it benefits from a few hours of chilling, making it more than 2-3 days ahead can lead to a watery salad as the salt draws moisture from the veggies. For the best texture, consume within 3 days.
Expert Tips
- Tip: Toast your nuts. If you decide to add a handful of chopped pecans or walnuts, toast them in a dry skillet first. It unlocks their oils and gives a much deeper, nuttier flavor and extra crunch that elevates the entire sandwich.
- Tip: Use the “scraping” method for red onion. To get the flavor of red onion without an overpowering raw bite, cut the onion in half and scrape the cut side with the back of your knife. This releases the milder juices, which you can then use to lightly coat the diced pieces before adding them.
- Tip: Add a secret ingredient for depth. A tiny splash (about a teaspoon) of white wine vinegar or even pickle brine in the dressing can add a fantastic layer of complexity that people won’t be able to pinpoint but will definitely notice.
- Tip: Prevent soggy bread. If you’re packing the sandwich for later, create a moisture barrier by spreading a very thin layer of softened butter on the inside of the bread slices before adding the chicken salad. It acts like a shield!
FAQs
Can I use canned chicken for this recipe?
You can, but I’d only recommend it in a real pinch. Canned chicken tends to have a softer, sometimes mushier texture and a distinct “canned” flavor that can come through in the final salad. If you do use it, be sure to drain it extremely well and maybe even give it a quick rinse to reduce the sodium and that particular taste. For the best results, freshly cooked or rotisserie chicken is vastly superior in both flavor and texture.
How long will chicken salad last in the fridge?
Stored in an airtight container, this chicken salad will keep well for 3 to 4 days. Always give it a quick stir before serving, as a little liquid may separate and pool at the bottom—this is normal. For food safety, never leave it out at room temperature for more than 2 hours, especially if you’re serving it at a picnic or outdoor event.
What can I use instead of mayonnaise?
If you’re not a mayo fan, you have options! You can replace it entirely with plain Greek yogurt for a tangier, higher-protein version. A mix of mashed avocado and a little olive oil also works for a creamier, dairy-free alternative. Just note that these substitutes can alter the flavor profile and may not hold up as well over multiple days, so it’s best eaten sooner.
My chicken salad turned out watery. What happened?
This is usually caused by one of two things: your chicken or vegetables weren’t completely dry before mixing, or the salad was stored for too long. Salt draws moisture out of ingredients like celery and onions over time. To fix it, you can drain off the excess liquid and stir in a tablespoon or two of extra mayo or breadcrumbs to re-emulsify and thicken it back up.
Can I make this recipe dairy-free?
Absolutely! Simply omit the Greek yogurt and use all mayonnaise. Be sure to check that your mayonnaise brand is dairy-free (most are, but it’s always good to check the label). The salad will be slightly richer, but just as delicious. All the other core ingredients are naturally dairy-free.
Chicken Salad Sandwich
Make the best Chicken Salad Sandwich with this easy recipe! Perfectly creamy, crunchy, and flavorful. Ideal for meal prep and lunches. Get the recipe now!
Ingredients
For the Chicken Salad:
-
450 g cooked chicken breast (cooled and shredded or diced)
-
2/3 cup mayonnaise (full-fat for best flavor and creaminess)
-
1/3 cup plain Greek yogurt or sour cream
-
2 stalks celery (finely diced)
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1/2 cup red seedless grapes (halved or quartered)
-
1/4 cup red onion (very finely diced)
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2 tbsp fresh dill (chopped)
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1 tbsp fresh lemon juice
-
1 tsp Dijon mustard
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1/2 tsp garlic powder
-
1/4 tsp smoked paprika (optional, for a subtle depth)
-
kosher salt and freshly ground black pepper (to taste)
-
your favorite bread, lettuce leaves, or croissants (for serving)
Instructions
-
Prepare your chicken and vegetables. If you’re using a rotisserie chicken or leftover roasted chicken, remove the meat from the bones and shred it using two forks or your clean hands. You’re aiming for a mix of shreds and small chunks for the best texture. Place the chicken in a large mixing bowl. Next, finely dice your celery and red onion. The goal is small, uniform pieces that will distribute evenly. Halve or quarter your red grapes, and chop your fresh dill. Having everything prepped and ready makes the assembly a breeze.01
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Make the creamy dressing. In a small bowl, combine the mayonnaise, Greek yogurt (or sour cream), Dijon mustard, fresh lemon juice, garlic powder, and smoked paprika (if using). Whisk it all together until it’s completely smooth and well-blended. You’ll notice the color is a lovely pale cream. Taste this dressing and season it with a good pinch of kosher salt and several grinds of black pepper. Seasoning the dressing itself ensures the flavor is distributed evenly throughout the final salad.02
-
Combine everything gently. Pour the dressing over the shredded chicken in the large bowl. Add the diced celery, red onion, grapes, and fresh dill. Now, using a rubber spatula, fold everything together. Be gentle—you want to coat all the components evenly without mashing the chicken or crushing the grapes. The mixture should look creamy and well-dressed, with all the colorful bits peeking through.03
-
Taste and adjust for the final time. This is the most important step! Grab a spoon and taste your chicken salad. Does it need more salt? A little more black pepper? Maybe another squeeze of lemon juice? Adjust the seasoning now, before it chills. Remember, cold temperatures mute flavors, so it should taste slightly *more* seasoned than you think it should at this stage.04
-
Chill to perfection. Cover the bowl tightly with plastic wrap or transfer the chicken salad to an airtight container. Refrigerate for at least 30 minutes, though 1-2 hours is ideal. You’ll notice the salad firms up and the flavors become much more cohesive and pronounced. This resting time is what transforms it from a simple mix into an incredible chicken salad.05
-
Assemble your sandwiches. When you’re ready to serve, toast your bread slices if you like—it adds a wonderful texture and helps prevent the bread from getting soggy. Place a generous leaf of butter lettuce or romaine on one slice, then pile on a hearty scoop of the chilled chicken salad. Top with the second slice of bread, press gently, slice in half, and enjoy immediately.06
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