Classic Chicken Salad Sandwich

Name: Classic Chicken Salad Sandwich
Prep time: 27 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups (420 g) cooked chicken breast or thigh meat, cold, skin removed, cut into ½-inch (1 cm) cubes or shredded; ½ cup (115 g) mayonnaise; 2 medium stalks (120 g) celery stalks, finely diced (¼-inch / 6 mm) and patted dry; 2 whole (30 g) scallions, thinly sliced, white and green parts; 2 teaspoons (10 g) Dijon mustard; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; kosher salt, to taste, start with ¼ teaspoon (1.5 g); black pepper, freshly ground, to taste; ½ cup (75 g) seedless red grapes, halved (optional); 8 slices (280 g) sandwich bread, such as sourdough or whole wheat, toasted until golden; 4 large leaves (40 g) butter lettuce or romaine leaves, washed and thoroughly dried; 1 medium (150 g) ripe tomato, cut into 4 thin slices, patted dry and lightly salted (optional)

From the MyKitchenBank Kitchen

Creamy, crunchy chicken salad with celery, scallion and a little lemon and Dijon for brightness, piled onto toasted bread with crisp lettuce. Made with poached or leftover chicken, it takes about an hour including chilling, and most of that is hands-off.

Prep: 27 min
Cook: —
Wait: 30 min
Total: 57 min
Makes: 4 generous sandwiches (about 4 cups / 720–790 g chicken salad, about 1 cup / 180–195 g per sandwich)

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Ingredients

4 servings

For the chicken salad
3 cups (420 g) cooked chicken breast or thigh meat, cold, skin removed, cut into ½-inch (1 cm) cubes or shredded
½ cup (115 g) mayonnaise
2 medium stalks (120 g) celery stalks, finely diced (¼-inch / 6 mm) and patted dry
2 whole (30 g) scallions, thinly sliced, white and green parts
2 teaspoons (10 g) Dijon mustard
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped
kosher salt, to taste, start with ¼ teaspoon (1.5 g)
black pepper, freshly ground, to taste
½ cup (75 g) seedless red grapes, halved (optional)
For the sandwiches
8 slices (280 g) sandwich bread, such as sourdough or whole wheat, toasted until golden
4 large leaves (40 g) butter lettuce or romaine leaves, washed and thoroughly dried
1 medium (150 g) ripe tomato, cut into 4 thin slices, patted dry and lightly salted (optional)

Equipment (7)

Cutting board and sharp chef's knife
Large mixing bowl (3-quart / 3 L)
Small mixing bowl (1-quart / 1 L) for the dressing
Rubber spatula or large spoon
Measuring cups and spoons
Toaster or skillet (for toasting bread)
Serrated knife (for slicing sandwiches)

Steps

Before you start

This recipe uses fully cooked chicken. Use leftover roast chicken, rotisserie chicken, or poached breasts that have cooled completely.
Cooked chicken should be cold from the fridge before mixing so the mayonnaise dressing stays creamy and food-safe.
Plan on 30 minutes of chilling so the flavors meld; the salad can be made up to 2 days ahead.
Pat the celery dry after chopping so the salad doesn't turn watery.
Have a small bowl ready for mixing the dressing separately from the chicken.

1
Prep the chicken
- Make sure the cooked chicken is cold.
- Remove any skin, gristle or bones.
- Cut into ½-inch (1 cm) cubes or pull into bite-size shreds, to make 3 cups (420 g).
- Place in a large mixing bowl.
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Ready when: Pieces are uniform and bite-size, with no bones or gristle.
Tip: Cubes give a neater, chunkier salad; shreds absorb more dressing and spread more easily.
2
Chop the vegetables
- Finely dice the celery into ¼-inch (6 mm) pieces and blot with a paper towel.
- Slice the scallions thinly and chop the parsley.
- If using grapes, halve them.
- Add all to the large bowl with the chicken.
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Ready when: Celery pieces are small and dry to the touch.
Tip: Wet celery releases water and makes the salad runny.
3
Mix the dressing
- In a separate small bowl, stir together the mayonnaise, Dijon mustard and lemon juice with a spoon or small whisk until smooth and uniform in color.
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Ready when: Dressing is smooth with no streaks of mustard.
Tip: Mixing the dressing separately ensures the mustard and lemon are evenly distributed before it touches the chicken.
4
Combine and season
- Pour the dressing over the chicken mixture.
- Fold gently with a spatula until every piece is evenly coated.
- Season with ¼ teaspoon kosher salt and several grinds of black pepper.
- Taste and adjust, adding more lemon juice for brightness or salt if it tastes flat.
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Ready when: Salad is moist and creamy and holds together on a spoon without pooling dressing at the bottom of the bowl. It makes about 4 cups (720–790 g).
Tip: If it seems dry, add 1 more tablespoon mayonnaise; the chicken absorbs some dressing as it chills.
5
Chill the salad
- Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the salad firms up.
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Ready when: Salad is cold throughout and slightly firmer.
Tip: Taste again after chilling; cold dulls seasoning, so you may want a pinch more salt.
6
Toast the bread
- Toast the 8 bread slices in a toaster on a medium setting, or in a dry skillet over medium heat for about 2 minutes per side, until golden and crisp on the surface.
- Let cool for 1 minute so the steam doesn't wilt the filling.
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Ready when: Bread is golden brown and feels crisp when tapped.
Tip: Toasting creates a barrier that keeps the bread from getting soggy.
7
Assemble sandwiches
- Lay 4 toast slices on a board.
- Top each with a lettuce leaf, a tomato slice if using, and about 1 cup (180–195 g) chicken salad, mounded slightly.
- Cap with the remaining toast slices and press gently.
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Ready when: All the chicken salad is divided among the 4 sandwiches, with the filling evenly mounded.
Tip: Put the lettuce directly against the bottom slice of bread as a moisture barrier.
8
Slice and serve
- Cut each sandwich in half diagonally with a serrated knife using a gentle sawing motion.
- Serve right away.
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Ready when: Clean cuts with the filling staying put.

Good to know

Tips

Use a mix of white and dark meat for the best balance of flavor and moisture.
Dry every ingredient well; excess water is the main reason chicken salad turns watery.
Add crunch with ¼ cup (30 g) toasted chopped pecans or almonds if you like.
Season after chilling, since cold food tastes less salty.

Make ahead

Make the chicken salad up to 2 days ahead and keep covered in the fridge. Toast the bread and assemble the sandwiches just before serving.

Storage & reheating

Store the chicken salad in an airtight container in the fridge for up to 3 days. Assembled sandwiches are best eaten within 1 hour; if packing for lunch, keep chilled with an ice pack and eat within 4 hours. Not recommended for freezing, as mayonnaise separates and celery turns watery.

Substitutions

mayonnaise → plain full-fat Greek yogurt (half and half with mayonnaise, or fully). Tangier and lighter; use all yogurt only if you like a tart flavor, and add a pinch more salt.
scallions → ¼ cup (35 g) finely diced red onion. Sharper flavor; rinse in cold water for 30 seconds and dry to mellow it.
sandwich bread, such as sourdough or whole wheat → split croissants or large lettuce leaves. Croissants make a rich sandwich; lettuce wraps make it low-carb and gluten-free.
fresh flat-leaf parsley → fresh dill or tarragon. Use the same amount; tarragon is stronger, so start with 1 tablespoon.