Classic Chicken Salad Sandwich
Poached or rotisserie chicken folded with creamy mayo, celery, and herbs—the classic American chicken salad sandwich for picnics, lunchboxes, and easy dinners. Start with chicken cooked to a food-safe 165°F.
🛒Ingredients
- 3 cups cooked chicken breast, diced or shredded (poached or rotisserie; cooked to 165°F)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 celery stalks, finely diced
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh dill or parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 slices soft sandwich bread or 4 croissants
- Lettuce leaves and tomato slices optional
🔧Kitchen Tools Needed
- Mixing bowl
- Cutting board
- Instant-read thermometer
📝Instructions
- 1
If cooking chicken from raw: poach or bake until the thickest part reaches 165°F; cool slightly, then dice.
- 2
Stir chicken with mayo, Dijon, celery, onion, herbs, lemon juice, salt, and pepper until evenly coated.
- 3
Taste and adjust seasoning. Chill 15–30 minutes for best flavor if time allows.
- 4
Scoop onto bread or croissants with lettuce and tomato. Serve cold or at cool room temp.
- 5
Refrigerate chicken salad within 2 hours up to 3–4 days; do not leave out longer than 2 hours (1 hour if over 90°F).
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Rotisserie shortcut?
Yes—shred meat from a store bird and skip poaching.
Grapes or apples?
Add 1/2 cup halved grapes or diced apple for a sweet crunch.
Lighter mayo?
Swap half the mayo for Greek yogurt.
Croissants?
Classic bakery style—split and fill just before serving so they stay flaky.
Food safety?
Chicken to 165°F; chill salad within 2 hours; keep cold until serving.
