Chicken Salad Sandwich

If you’re looking for a fresh, flavorful, and easy lunch option, these Chicken Salad Sandwiches are just the thing! They’re simple to make, loaded with texture and flavor, and perfect for meal prep too.

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I love having a big batch of chicken salad ready in the fridge. It makes weekday lunches effortless and delicious. If you’re packing a lunchbox or want something quick to eat at home, these sandwiches hit the spot.

How to make chicken salad sandwiches

First, gather your ingredients.

Ingredients

For best taste, always use the highest quality ingredients you have access to. 

To make this chicken salad sandwich recipe, you will need the following ingredients:

For the Chicken Salad:

• Cooked shredded or chopped chicken
• Celery stalks, finely chopped
• Scallions
• Chopped fresh dill
• Chopped fresh parsley
• Dried cranberries
• Thinly sliced almonds
• Dijon mustard
• Full-fat mayonnaise
• Garlic powder
• Freshly ground black pepper
• Kosher salt

For the Sandwiches:

• Slices of bread
• Unsalted butter
• Lettuce
• Large tomato

Looking to switch things up? There are plenty of ways to make this chicken salad recipe your own. Not a fan of dill or parsley? Swap them out for basil or chives. You can also trade the almonds for chopped pecans or walnuts, or leave the nuts out entirely if you’re avoiding them.

Prefer a little sweetness? Add a bit more cranberry, or toss in some halved red grapes for a classic touch.

If you’re dairy-free or cutting back on mayo, you can substitute the mayonnaise with Greek yogurt or a mix of yogurt and a touch of olive oil for creaminess. And don’t feel limited to traditional sandwich bread-try croissants, pita, or even lettuce wraps for a lighter option.

Cooking Our Chicken Salad Sandwich Recipe

The Best Chicken Salad Sandwich Recipe is simple and can be made in just a few steps. Here is how to make it.

First, mix the chicken salad. In a large bowl, combine the chicken, celery, scallions, dill, parsley, cranberries, almonds, Dijon, mayo, garlic powder, pepper, and salt. Stir everything together until well combined. Give it a quick taste and adjust the seasoning if needed.

Toast the bread: Heat a skillet over medium heat and melt the butter. Toast the bread slices for 1 to 2 minutes per side until golden and slightly crispy.

Assemble the sandwiches: Layer lettuce on one slice of bread, then top with a few slices of tomato and a generous scoop (or two) of chicken salad. Top with the second slice of toasted bread. Repeat with the remaining sandwiches.

Leftovers

Store leftovers in a covered container in the fridge for 3-4 days.

Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.

I hope y’all enjoy this easy chicken salad recipe! Let me know if you try it.

More Recipes Like This

• Classic Homemade Club Sandwich Recipe
• Grilled Chicken Sandwich Recipe
• Salmon Salad
• Peach Salad
• Southwest Chicken Salad

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Print

Chicken Salad Sandwiches

If you're looking for a fresh, flavorful, and easy lunch option, these chicken salad sandwiches are just the thing!

Course Main Course

Cuisine American

Keyword chicken salad sandwich

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 sandwiches

Calories 322 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the Chicken Salad

• 2 1/2 cups cooked shredded or chopped chicken see note below
• 2 stalks celery finely chopped
• 2 scallions thinly sliced dark and light green parts
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh parsley chopped
• 2 tablespoons dried cranberries roughly chopped
• 2 tablespoons almonds thinly sliced
• 1 tablespoon dijon mustard
• 3/4 cup full fat mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon Kosher salt

For the Sandwiches

• Slices bread of choice
• 1 tablespoon unsalted butter
• Lettuce
• 1 large tomato thinly sliced

Instructions

1. Mix all chicken salad ingredients together in a large bowl. Taste and adjust salt, if desired.

2. Heat a skillet over medium and add butter. Toast both sides of the bread in the hot pan about, 1 to 2 minutes per side.

To assemble a sandwich

1. Place lettuce on a piece of toasted bread. Top with tomato slices 2 to 3 scoops of chicken salad and top with a slice of bread Repeat with remaining sandwiches.

Recipe Notes

Use leftover rotisserie, roasted, or grilled chicken for this recipe.
Make this large batch of chicken salad at the beginning of the week and store it in the fridge as meal prep for 2 to 3 days.

How to Roast Chicken (if you don’t have pre-cooked chicken)

1. Pat 2 boneless, skinless chicken breasts dry with a paper towel.
2. Line a baking sheet with parchment paper.
3. Drizzle chicken breast with one teaspoon avocado oil and sprinkle with salt and pepper.
4. Bake at 400°F for 25 to 35 minutes or until the breast registers 165°F on an instant-read meat thermometer.
5. Let cool for 10 minutes before shredding or chopping. It should yield about 2 1/2 cups.

Nutrition Facts

Chicken Salad Sandwiches

Amount Per Serving

Calories 322 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 14g

Monounsaturated Fat 8g

Cholesterol 41mg14%

Sodium 290mg13%

Potassium 226mg6%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 5g6%

Protein 8g16%

Vitamin A 599IU12%

Vitamin C 8mg10%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.