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Chicken Salad Sandwich

A classic chicken salad sandwich featuring a creamy filling of tender chicken, crunchy celery, and tangy mustard, all nestled between slices of toasted bread.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Salad Base
  • 2 cups cooked chicken breast, shredded or chopped Tender and juicy, the base of the dish.
  • 1/2 cup mayonnaise Adds creaminess.
  • 1 tablespoon Dijon mustard Adds tang.
  • 1/2 cup celery, finely diced Provides crunch.
  • 1/4 cup red onion, finely chopped Adds sweetness.
  • 2 tablespoons fresh parsley, chopped For freshness.
Additional Ingredients
  • 4–6 slices leafy greens (arugula, lettuce, etc.) For freshness.
  • 4 slices bread of choice (sourdough, whole grain, brioche), toasted Golden and crunchy.

Method
 

Preparation
  1. Shred or chop the cooked chicken and place it in a large bowl.
  2. Add the finely diced celery, chopped red onion, and parsley to the chicken.
  3. In a small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper.
  4. Pour the dressing over the chicken mixture and stir to combine.
Assembly
  1. Toast the bread slices until golden brown.
  2. Lay leafy greens on one slice of toasted bread.
  3. Spoon the chicken salad on top of the greens.
  4. Cap with a second slice of bread, press gently, and serve immediately.

Notes

For lighter options, substitute mayonnaise with Greek yogurt or avocado spread. Ensure to store leftovers in an airtight container in the fridge for up to three days.