introduction
A classic chicken salad sandwich is simple and fresh. It uses cooked chicken, mayonnaise, and crunchy celery for an easy meal. If you like easy home-cooked meals, try this apple and raisin cake recipe for a sweet finish after your sandwich.
why make this recipe
This recipe is quick, uses few ingredients, and needs no oven. It is good for lunch, picnics, or a fast dinner. It is mild in flavor and many people like it.
how to make Classic chicken salad sandwich
Make the chicken salad first, then build the sandwich. Cook or use leftover chicken, chop small, mix with mayonnaise and celery, season, chill if you want, and put between bread.
Ingredients :
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup mayonnaise
- 1/2 cup celery, finely chopped
- 1 tablespoon lemon juice (optional)
- 1/4 cup red onion, finely chopped (optional)
- Salt and black pepper to taste
- 8 slices bread (white, whole wheat, or your choice)
- Lettuce leaves or tomato slices (optional)
Directions :
- Put the chopped chicken in a medium bowl.
- Add mayonnaise and mix until the chicken is coated.
- Stir in chopped celery and onion if using.
- Add lemon juice, salt, and pepper. Taste and adjust seasoning.
- Chill the mixture for 15–30 minutes if you like a cooler salad.
- Lay out bread slices. Place a lettuce leaf on four slices if you use lettuce.
- Spoon the chicken salad onto the bread and top with the other slice.
- Cut the sandwiches and serve.
how to serve Classic chicken salad sandwich
Serve cold or at room temperature. Cut the sandwich in halves or quarters. Add potato chips or a small salad on the side. It works well on croissants, in wraps, or on toasted bread.
how to store Classic chicken salad sandwich
Store the chicken salad in an airtight container in the fridge for 3–4 days. Do not leave the sandwich made with mayo at room temperature for more than two hours. If you plan to store a sandwich, keep the chicken salad and bread separate and assemble before eating.
tips to make Classic chicken salad sandwich
- Use cooked chicken from a roast, rotisserie, or boiled breasts.
- Chop chicken into small, even pieces for good texture.
- Start with less mayonnaise and add more if needed.
- Add lemon juice for a fresh taste and to stop the salad from tasting flat.
- Chill the salad to let flavors mix well.
variation (if any)
- Add sliced grapes or chopped apple for sweetness.
- Stir in chopped nuts like walnuts or almonds for crunch.
- Swap mayo for plain yogurt or half mayo and half yogurt for a lighter version.
- Add curry powder for a curried chicken salad twist.
FAQs
Q: Can I use canned chicken?
A: Yes. Drain the canned chicken well and chop before mixing.
Q: How can I make it lighter?
A: Use plain yogurt or low-fat mayo instead of full mayo.
Q: Can I freeze chicken salad?
A: Freezing is not recommended. The texture changes and mayo separates.
Q: How long will leftover chicken salad last?
A: Keep it in the fridge for 3–4 days in a sealed container.
Q: Can I add herbs?
A: Yes. Fresh dill, parsley, or chives add nice flavor.
Classic Chicken Salad Sandwich
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: None
Description
A simple and fresh classic chicken salad sandwich made with cooked chicken, mayonnaise, and crunchy celery.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup mayonnaise
- 1/2 cup celery, finely chopped
- 1 tablespoon lemon juice (optional)
- 1/4 cup red onion, finely chopped (optional)
- Salt and black pepper to taste
- 8 slices bread (white, whole wheat, or your choice)
- Lettuce leaves or tomato slices (optional)
Instructions
- Put the chopped chicken in a medium bowl.
- Add mayonnaise and mix until the chicken is coated.
- Stir in chopped celery and onion if using.
- Add lemon juice, salt, and pepper. Taste and adjust seasoning.
- Chill the mixture for 15–30 minutes if you like a cooler salad.
- Lay out bread slices. Place a lettuce leaf on four slices if using lettuce.
- Spoon the chicken salad onto the bread and top with the other slice.
- Cut the sandwiches and serve.
Notes
Store chicken salad in an airtight container in the fridge for 3–4 days. Assemble sandwiches shortly before serving for best texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
