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Chicken Salad Sandwich

Creamy, crunchy chicken salad piled high on soft bread this classic sandwich is perfect for lunch, picnics, and meal prep. Tender chicken, crisp celery, and a tangy mayo Dijon dressing in every bite.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups chicken cooked, shredded or diced
  • 1/2 cup mayonnaise ​
  • 1 tbsp Dijon mustard ​
  • 1 tbsp lemon juice ​
  • 2 stalks celery finely diced
  • 1/4 cup red onion finely diced
  • 1/4 cup pecans or walnuts chopped, optional
  • 2 tbsp fresh dill or parsley chopped
  • to taste ​ salt and black pepper ​
  • 8 slices bread or 4 croissants or 4 rolls
  • 4 leaves lettuce for serving

Equipment

  • ​ Large mixing bowl ​
  • ​ spoon or spatula ​
  • ​ cutting board and knife ​
  • ​ Measuring cups and spoons ​

Method
 

  1. In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  2. Add the chicken, celery, red onion, nuts (if using), and fresh herbs. Toss gently until everything is evenly coated.
  3. Season with salt and black pepper to taste.
  4. Chill at least 30 minutes for the best flavor (optional but recommended).
  5. Serve piled on bread, croissants, or rolls with lettuce leaves.

Notes

Rotisserie chicken is perfect here and saves time. For a lighter version, swap half the mayo for Greek yogurt. Keeps 3–4 days refrigerated  ideal for meal prep.