Prep Time: 20 minutes
Cook Time: 20 minutes (if cooking chicken)
Chill Time: 30 minutes (recommended)
Total Time: 1 hour 10 minutes
Servings: 4
Course: Lunch, Sandwiches
Cuisine: American

Introduction

This Chicken Salad Sandwich recipe is a creamy, comforting classic — made with tender shredded chicken, crunchy celery, juicy grapes, and a tangy, herbed mayo dressing. Served between two slices of buttery croissants or toasted sandwich bread, it’s perfect for lunches, potlucks, or a simple weekday dinner.
I’ve been making this for years and it never fails — my family requests it every week during spring and summer.

Why I Love This Chicken Salad Sandwich Recipe

This is one of those dependable, flavor-loaded recipes that works for any occasion — and always tastes better the next day.

• Ultimate sandwich filler: Rich, creamy, and full of texture
• Quick & easy: Done in under 30 minutes with pre-cooked chicken
• Make-ahead magic: Even better after chilling
• Customizable: Sweet, savory, tangy — tweak it to fit your taste
• Perfect for picnics or meal prep: Travels well and holds up

Key Ingredients

Cooked Chicken (2½ cups, shredded or diced): Rotisserie or poached chicken works best for juicy texture.
Mayonnaise (½ cup): Creamy base — go for full-fat for richness.
Greek Yogurt or Sour Cream (¼ cup): Balances the mayo and adds a little tang.
Dijon Mustard (1 tsp): Brings a gentle kick to the dressing.
Celery (2 ribs, finely diced): Adds a fresh crunch in every bite.
Red Grapes (¾ cup, halved): Juicy sweetness that contrasts the creamy base.
Red Onion (2 tbsp, finely chopped): A mild bite to brighten the mix.
Toasted Pecans or Walnuts (¼ cup, chopped): Optional, but highly recommended for texture and nutty depth.
Fresh Dill or Parsley (1 tbsp, chopped): Bright herbal note to round it out.
Salt & Black Pepper: Essential seasoning
Croissants or Sandwich Bread (4): Flaky croissants, toasted sourdough, or multigrain bread all work well.

How to Make This Chicken Salad Sandwich Recipe

Step 1: Prepare the Chicken
Use store-bought rotisserie chicken or poach 1½ lbs of boneless chicken breast in simmering water for 15–18 minutes. Let cool, then shred or dice.

Step 2: Make the Dressing
In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, salt, pepper, and fresh herbs. Whisk until smooth and creamy.

Step 3: Toast the Nuts (Optional)
Add pecans or walnuts to a dry skillet over medium heat and toast for 2–3 minutes, stirring often, until fragrant. Let cool before adding.

Step 4: Combine the Salad
Add the chicken, celery, grapes, onion, and toasted nuts to the dressing. Gently fold everything together until evenly coated and well mixed.

Step 5: Chill
Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors blend and improves texture.

Step 6: Build Your Sandwich
Scoop a generous amount of the chilled chicken salad onto toasted bread, croissants, or rolls. Add lettuce or tomato if desired. Slice and serve!

Chef’s Tips & Variations

• No grapes? Try dried cranberries, diced apples, or mandarin oranges
• Herb swap: Use chives, tarragon, or basil if you don’t have dill
• Add crunch: Toss in sunflower seeds or chopped pickles
• Make it lighter: Use all Greek yogurt instead of mayo
• Spice it up: A pinch of cayenne or dash of hot sauce adds subtle heat
• Meal prep: Store undressed ingredients separately and mix just before serving for longer shelf life

What to Serve With Chicken Salad Sandwich

Round out this classic lunch with:

• Kettle chips or pretzels – Crunchy and satisfying
• Fresh fruit salad – Brightens the richness
• Pickles or coleslaw – Add tang and texture
• Cucumber or tomato slices – Light veggie sides
• Iced tea or lemonade – Refreshing pairing on warm days

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Course: Lunch, Sandwiches
Cuisine: American
Calories: ~410 per serving (approximate)

Ingredients

• 2½ cups cooked chicken (shredded or diced)
• ½ cup mayonnaise
• ¼ cup Greek yogurt or sour cream
• 1 tsp Dijon mustard
• 2 celery ribs, finely chopped
• ¾ cup red grapes, halved
• 2 tbsp red onion, minced
• ¼ cup chopped toasted pecans or walnuts (optional)
• 1 tbsp fresh dill or parsley, chopped
• Salt and pepper, to taste
• 4 croissants, sandwich rolls, or slices of bread
• Optional: lettuce, sliced tomato

Equipment

• Mixing bowl
• Whisk or fork
• Cutting board and knife
• Skillet (for toasting nuts)
• Spoon or spatula for mixing
• Toaster (if toasting bread)

Method

1. Prepare Chicken: Cook or shred chicken and let cool.
2. Make Dressing: In a large bowl, combine mayonnaise, yogurt, mustard, herbs, salt, and pepper. Whisk until well mixed.
3. Toast Nuts (Optional): Toast chopped nuts in a dry skillet for 2–3 minutes, stirring often. Let cool.
4. Mix Salad: Add chicken, celery, grapes, onion, and nuts to the bowl. Fold gently to coat everything evenly.
5. Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
6. Assemble Sandwiches: Scoop chicken salad onto croissants or bread. Add lettuce or tomato if desired. Serve immediately.

Notes

• Storage: Store leftover chicken salad in an airtight container in the fridge for up to 3 days.
• No nuts? Omit or substitute sunflower seeds for crunch.
• Make ahead tip: Chicken salad can be made the day before — the flavor improves overnight.
• Bread tip: Croissants are classic, but sourdough and whole grain also hold up well.