Chicken Salad Sandwich

This classic chicken salad sandwich recipe is creamy, flavorful, and easy to make with chicken, celery, red onion, and a simple homemade dressing.

Course dinner, lunch, Main Course, Snack

Cuisine American

Prep Time 20

Chill Time 30

Total Time 50

Servings

Calories 315kcal

Equipment

large bowl
Spatula or cooking spoon

Ingredients

3 cups cooked chicken finely chopped or shredded
½ cup finely diced celery
¼ cup finely diced red onion
¾ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
2 tablespoons finely chopped Italian parsley
Sliced bread I used multigrain, but you can use what you like or have on hand!
Sandwich toppings I like lettuce and tomato!

Get Recipe Ingredients

Instructions

Add 3 cups of cooked chicken to a large mixing bowl. If the chicken pieces are large, chop or shred them a little smaller so the chicken salad holds together nicely.
Add ½ cup of finely diced celery, ¼ cup of finely diced red onion, and 2 tablespoons of finely chopped Italian parsley to the bowl with the chicken, then gently stir until the ingredients are combined.
In a separate small bowl, stir together ¾ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, ½ teaspoon of kosher salt, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper until smooth and creamy.
Pour the mayonnaise mixture over the chicken, celery, and red onion. Then gently fold everything together until the chicken is evenly coated.
Taste the chicken salad and adjust with a little more salt or pepper if needed.
Cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving to let the flavors develop.
Serve chilled on your favorite sandwich bread, croissants, crackers, lettuce cups, or over a simple green salad. ENJOY!

Notes

Fresh lemon juice helps brighten the mayonnaise and keeps the chicken
salad from tasting too heavy.
Red onion gives the best flavor when it is diced small. If your onion tastes
strong, soak it in cold water for 5 minutes, then drain it well before adding it.
Rotisserie chicken works really well here, but leftover baked, grilled, or
poached chicken also works as long as it is not overly seasoned.
The chicken salad will taste even better after chilling because the celery,
onion, Dijon, and parsley have time to infuse the dressing with flavor.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. Does not include optional toppings.

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