Chicken Salad Sandwich · Classic
Classic Creamy Chicken Salad Sandwiches
Tender chicken in a light, lemony dressing with crunchy celery and fresh herbs. Start with a rotisserie chicken and lunch for the week is ready in 15 minutes.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4 · 4 sandwiches
- Level
- Easy
Ingredients
Chicken salad
- 3 cups cooked chicken, chopped or shredded, from 1 rotisserie chicken
- ½ cup mayonnaise
- 2 tbsp plain Greek yogurt or more mayonnaise
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 celery ribs, finely diced
- 2 tbsp red onion, finely minced
- 2 tbsp fresh dill or parsley, chopped
- ½ cup red grapes, halved (optional)
- ½ tsp kosher salt
- ¼ tsp black pepper
Sandwiches
- 8 slices bread, or 4 croissants
- 4 lettuce leaves
Steps
- Pull the meat from the rotisserie chicken, discarding skin and bones, and chop it into bite-size pieces. Measure 3 cups.
- In a large bowl, stir together the mayonnaise, yogurt, lemon juice, mustard, salt and pepper.
- Add the chicken, celery, onion, herbs and grapes and fold until everything is evenly coated.
- Taste and add more salt, pepper or lemon as you like. Chill 30 minutes if you have time; the flavors blend as it sits.
- Pile onto bread with lettuce and serve.
Tip: Leftover roast chicken, or chicken breasts poached to 165°F and cooled, work just as well.
Tip: Keep chicken salad cold. Don't leave it out more than 2 hours, or 1 hour on a hot day.
Storage: Refrigerate in a covered container up to 3 days. Assemble sandwiches just before eating so the bread stays fresh.
Make ahead: Make the chicken salad up to 2 days ahead.
Estimated nutrition per serving: 560 calories · protein 37 g · carbohydrates 31 g · fiber 2 g · sugars 5 g · fat 31 g (saturated 6 g) · sodium 800 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.