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Classic Chicken Salad Sandwich
nibbleboard.com/recipes/chicken-salad-sandwich
Ingredients
Ingredients
- 2 cups cooked chopped chicken (about 2 large breasts or 1 rotisserie chicken)
- 1/2 cup mayonnaise
- 1 rib celery, diced
- 1 green onion, thinly sliced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon seasoned salt, plus more to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon chopped fresh dill (or 1/4 tsp dried) (optional)
For Serving
- 12 slices bread or 6 crusty rolls
- 6 lettuce leaves
- 1 large tomato, sliced (optional)
Instructions
- Chop cooked chicken into small, bite-sized pieces. If using rotisserie chicken, pull the meat from the bones and chop — you need about 2 cups.
- Add chicken, mayonnaise, diced celery, sliced green onion, Dijon mustard, seasoned salt, pepper, and dill (if using) to a medium bowl. Mix well until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Refrigerate for at least 30 minutes to let the flavors meld together.
- Toast bread or slice rolls in half. Layer lettuce and tomato on the bottom, scoop a generous portion of chicken salad on top, and close the sandwich.
Nutrition per Serving
444Calories
31gProtein
33gCarbs
20gFat
Chef Tips
- Rotisserie chicken is the fastest shortcut — one bird gives you more than enough meat for this recipe.
- Chop the chicken rather than shredding for better texture. You want small, distinct pieces that hold their shape in the creamy dressing.
- Refrigerating for 30 minutes before serving makes a huge difference — the flavors develop and the salad firms up so it doesn't slide out of the bread.
- Swap mayo for Greek yogurt (or do half and half) for a lighter version with extra tang.
- This chicken salad keeps beautifully in the fridge for up to 4 days, so make a double batch for easy lunches all week.
Storage
Store chicken salad (without bread) in an airtight container in the refrigerator for up to 4 days. Assembled sandwiches are best eaten within a few hours.