Chicken Salad Sandwich Recipe
A timeless favorite, The Best Classic Chicken Salad Sandwich Recipe combines tender chicken, creamy dressing, and crisp veggies between slices of bread or lettuce. It’s comforting, refreshing, and undeniably satisfying.
Whether packed for lunch or served at a brunch, this chicken salad sandwich brings a perfect balance of tangy, herbaceous, and savory flavors that make every bite irresistibly good.
Key Ingredients That Make This Chicken Salad Sandwich Shine
- Split bone-in, skin-on chicken breast – Ensures juicy, flavorful meat that’s perfect for dicing and folding into the creamy salad base.
- Fresh tarragon – Offers a delicate anise note that lifts the overall flavor profile, adding elegance and depth.
- Lemon (zest and juice) – Adds brightness and a hint of acidity that balances the richness of the mayo and chicken.
- Mayonnaise – The creamy backbone of the salad; preferably homemade for a silky, fresh taste.
- Dijon mustard – Brings a subtle tang and sharpness that enhances the dressing without overpowering it.
- Fresh herbs (parsley & chives) – Add fresh, grassy notes and a pop of green for visual and flavor appeal.
- Red onion & celery – Deliver essential crunch and a touch of pungency and freshness to the mix.
- Garlic – A hint of garlic boosts the savory notes and deepens the flavor of the dressing.
How to Make the Best Classic Chicken Salad Sandwich
Start by sous-viding or poaching the chicken with lemon slices and tarragon to infuse it with herbaceous brightness and keep it ultra-moist.
Once cooled, dice the chicken into small, bite-sized cubes and prepare the dressing by mixing mayo, mustard, lemon juice, zest, herbs, onion, celery, and garlic.
Gently fold the chicken into the dressing, tasting and adjusting for salt, pepper, or more mustard if needed. Chill before serving.
Pile the salad onto sandwich bread or spoon into lettuce cups for a lighter twist. Optional: add a slice of tomato or crunchy lettuce for extra texture.
Tips, Tricks & Tasty Tweaks
For best results, don’t skip the fresh herbs — they make the chicken salad taste bright and freshly made, even after a day in the fridge. Tarragon especially brings a subtle complexity that sets this version apart from ordinary chicken salads.
Sous-vide gives unbeatable tenderness, but oven-roasting or poaching are great time-saving alternatives. Just be sure not to overcook the chicken, which can make the texture dry and crumbly.
If you like a touch of sweetness, add a spoonful of dried cranberries or halved grapes. For crunch, toasted almonds or pecans are excellent stir-ins.
For a lighter version, swap half the mayo with Greek yogurt, or try avocado for a creamy, dairy-free twist.
Leftovers? Here’s How to Keep It Fresh
Store leftover chicken salad in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, but be sure to give it a gentle stir before serving again.
Avoid freezing, as the mayo-based dressing tends to separate and turn watery once thawed. If you’d like to prep ahead, cook and cube the chicken in advance and freeze just the meat — then thaw and mix with dressing fresh when ready.
Chicken Salad Sandwich Recipe
Ingredients
- 1/2 cup finely diced celery from 1 to 2 stalks
- 1 tablespoon minced chives
- 1 tablespoon Dijon mustard plus additional to taste
- 1/4 cup mayonnaise preferably homemade, plus more to taste
- 1/2 cup finely diced red onion about 1/2 medium onion
- 1 tablespoon minced flat-leaf parsley leaves and tender stems
- 2 whole lemons
- 1 medium clove garlic minced (approximately 1 teaspoon)
- 1 tablespoon minced fresh tarragon leaves plus 4 whole sprigs, divided
- 1 3/4 pounds 800 g whole bone-in, skin-on split chicken breast halves (2 to 3 halves)
- Kosher salt and freshly ground black pepper
Instructions
- If using sous-vide: Generously season the chicken with salt and pepper. Thinly slice one lemon and arrange with whole tarragon sprigs alongside the chicken in zipper-lock or vacuum-seal bags. For zipper bags, expel the air using the water displacement method by sealing most of the bag, submerging it slowly into water, and sealing just before it fully submerges. For vacuum bags, seal as per the manufacturer’s guidance.
- Preheat the sous-vide immersion circulator to 155°F (68°C). Submerge the sealed bags in the water bath and cook for a minimum of 1 hour and up to 4 hours. Once done, immediately transfer the chicken to an ice bath for 15 minutes to cool thoroughly.
- While the chicken chills, extract 1 tablespoon of juice and 1 teaspoon of zest from the second lemon and combine in a large mixing bowl. Incorporate mayonnaise, mustard, minced tarragon, parsley, chives, red onion, celery, and garlic, mixing thoroughly with a rubber spatula. Taste and adjust with additional lemon juice if needed. Keep this mixture chilled until use.
- Remove chicken from the bags, discarding the tarragon stems and lemon slices. Separate and discard the skin and bones. Dice the meat into 1/2-inch cubes and fold gently into the mayonnaise mixture until evenly combined. Taste and adjust seasoning with salt, pepper, and, if desired, additional mayonnaise, mustard, or lemon juice. Serve on a bed of lettuce or within a sandwich roll.