Chicken Salad Sandwich

Ingredients

• About 420 g (3 cups)cooked chicken breast, shredded or chopped
• 120 g (½ cup)plain Greek yoghurt
• 120 g (½ cup)mayonnaise
• 5 ml (1 teaspoon)Dijon mustard
• 15 ml (1 tablespoon)lemon juice
• 2 stalkscelery, finely diced
• 2 tablespoonsred onion, finely minced
• 2 tablespoonsfresh parsley, chopped
• To tastesalt and black pepper
• To tastechopped toasted almonds or halved grapes
• To tastethin apple slices
• To tastenutritional yeast

Instructions

1. 1

   Cook the chicken

   If you need to cook the chicken, roast two small breasts at 200°C (400°F) for 18–20 minutes, or pan-sear them until just cooked through. Leave to rest, then chop.

2. 2

   Mix the dressing

   In a large bowl, whisk the Greek yoghurt, mayonnaise, Dijon mustard and lemon juice until smooth and glossy.

3. 3

   Fold in chicken

   Add the chopped chicken, diced celery, minced onion and parsley. Fold gently to keep the chicken in satisfying chunks.

4. 4

   Season the salad

   Taste and season with salt and black pepper. Add more lemon juice if you would like a brighter flavour.

5. 5

   Add extras

   Fold in optional grapes or toasted almonds for a contrast of sweetness and crunch.

6. 6

   Build the sandwich

   Spoon the salad onto slices of your preferred bread, toasted brioche or hearty sourdough. Finish with extra parsley and a squeeze of lemon.

7. 7

   Serve or chill

   Serve straight away, or chill for 30 minutes to let the flavours come together.

What is a chicken salad sandwich?

This American-style sandwich pairs cooked chicken with a creamy, seasoned dressing and usually serves it between slices of bread. The exact mix varies from kitchen to kitchen, but a little crunch and a tangy note are familiar features.

Here, Greek yoghurt and mayonnaise make the dressing creamy, while lemon, celery and parsley keep it lively. It also makes good use of cooked chicken, so the filling comes together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 30g carbs, 15g fat.

The chicken supplies most of the protein, while the bread contributes much of the carbohydrate. Mayonnaise and yoghurt account for much of the fat, with the balance varying by the products used. Pair the sandwich with a side salad or sliced vegetables for a plate with more fresh produce.

Choosing the chicken and dressing

Cooked chicken: Shredded or chopped breast both work; keep some pieces fairly large if you want a chunkier filling. Leftover roast or rotisserie chicken can be used as suggested in the recipe.

Creamy base: Greek yoghurt adds tang alongside the mayonnaise. Whisk them with the mustard and lemon first so the dressing coats the chicken evenly.

Keeping the filling chunky

Gentle folding: Stir the chicken and vegetables into the dressing rather than beating them together. This helps the chicken keep its texture instead of breaking down into a paste.

Fine dice: Cut the celery and onion small enough to distribute through the filling, while leaving the celery pieces large enough to bring a crisp bite.

Getting the flavour right

Seasoning: Taste after mixing, then adjust the salt, pepper or lemon. The lemon should brighten the creamy dressing without overwhelming the chicken.

Optional contrast: Grapes bring sweetness and toasted almonds add crunch. Add either gently at the end so they remain distinct in the salad.

Choosing bread and serving

Soft bread: Use slices of your preferred bread for a tender sandwich, or choose toasted brioche or hearty sourdough as suggested in the method. Keep the bread ready before assembling so the filling does not sit on it for long.

On the side: Serve with a simple green salad, sliced vegetables or soup for a more substantial lunch. Extra parsley and a squeeze of lemon make a fresh finishing touch.

Serving straight away or chilled

Immediate serving: The salad can go straight into the sandwich once mixed, with the celery providing crunch.

Short chill: Chilling for 30 minutes gives the flavours time to mingle. If making the sandwiches ahead, keep the filling separate from the bread until close to serving.

Recipe notes & tips

• Use fully cooled cooked chicken so it does not loosen the creamy dressing.
• Chop the celery finely for crunch in every bite.
• Whisk the dressing until smooth before adding the solid ingredients.
• Fold the chicken in gently to preserve a chunky texture.
• Taste the filling before assembling and adjust the lemon and seasoning.
• For the best bread texture, assemble close to serving.

Variations

• Add grapes: Fold in halved grapes for a sweet contrast.
• Add almonds: Stir in chopped toasted almonds for extra crunch.
• Use apple: Add thin apple slices for a crisp, fruity layer.
• Add nutritional yeast: Mix in a little for the suggested cheesy note.
• Change the bread: Serve the filling on hearty sourdough or toasted brioche.
• Boost the herbs: Add extra chopped parsley for a greener, fresher finish.

Common mistakes to avoid

• Overmixing the chicken: Fold rather than beat so the pieces stay chunky.
• Large celery pieces: Dice the stalks finely so they are easier to eat in a sandwich.
• Flat flavour: Taste the mixture and add lemon, salt or pepper as needed.
• Soggy bread: Assemble shortly before serving, especially if the bread is soft.
• Adding extras too early: Fold in grapes or almonds at the end to keep their texture distinct.

How to store

Store leftover chicken salad in a covered container in the fridge and use within 3 days. Keep it separate from the bread until serving; stir it briefly before assembling. Serve chilled rather than reheating the salad.

Frequently asked questions