Chicken Salad Sandwich

Name: Classic Chicken Salad Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken breasts, shredded or chopped; 2/3 cup sliced celery; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon snipped fresh dill; 1/4 teaspoon salt; 1/4 teaspoon pepper; 8 slices white bread; Lettuce leaves, optional

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This chicken salad sandwich combines tender shredded chicken with creamy mayo, crisp celery, and fresh dill for a light, flavorful lunch that comes together in minutes.

Total

10 min

Servings

4

Recipe Source

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From Tasteofhome

Ingredients

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9 Ingredients

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Instructions

1
In a large bowl, combine the cooked chicken breast with celery, mayo, mustard, dill, salt and pepper.
2
Serve the chicken salad on slices of white bread with lettuce leaves, if desired

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Tips & Notes

Pro tips

Cook chicken breasts whole and undisturbed until they reach exactly 165°F internal temperature for juicy, tender meat that shreds easily.
Chop celery into small, uniform pieces so it distributes evenly throughout the salad and provides consistent crunch in every bite.
Chill the finished chicken salad for at least 30 minutes before assembling sandwiches—this melds the flavors and makes it easier to spread on bread.
Add the mayo gradually while mixing and taste as you go; you want creamy binding without an overly heavy salad.

Substitutions

Mayonnaise → Greek yogurt or sour cream (lighter, tangier result)
Fresh dill → fresh tarragon or chives (different herb profile, same brightness)
Dijon mustard → whole grain mustard (more texture and earthiness)
White bread → sourdough or whole wheat (different flavor and nutrition profile)

Storage & make-ahead

Store chicken salad in an airtight container in the refrigerator for up to 2 days. Assemble sandwiches just before eating to prevent bread from becoming soggy.

Common Questions

Can I make chicken salad ahead of time?

Yes. Mix the salad up to 2 days in advance and store in an airtight container in the refrigerator. Assemble sandwiches just before serving to keep bread from getting soggy.

What's the best way to shred chicken for this recipe?

Cook chicken breasts until internal temp reaches 165°F, let cool slightly, then shred with two forks or pull apart by hand. Avoid overcooking, which makes shredding difficult.