Classic Chicken Salad Sandwiches
Creamy chicken salad with celery and herbs served on toasted bread.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
- 8 slices bread of choice
- Lettuce leaves (optional)
- Tomato slices (optional)
Nutrition Facts
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Instructions
In a large bowl, combine the shredded chicken, diced celery, and red onion.
In a separate small bowl, mix together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice until smooth.
Pour the dressing over the chicken mixture and stir until everything is well coated.
Add the chopped dill and parsley, then season with salt and pepper to taste. Mix well.
Toast the bread slices lightly if desired for extra texture.
Assemble sandwiches by spreading chicken salad on one slice of bread, adding lettuce and tomato if using, then topping with another slice of bread.
Cut sandwiches diagonally and serve immediately, or wrap tightly and refrigerate for up to 3 days.
Chef's Tips
- Chicken Options: Use rotisserie chicken for convenience or poach your own chicken breasts for more control over flavor.
- Texture Tip: For crunch, add chopped walnuts or almonds to the salad.
- Make Ahead: The chicken salad tastes even better after chilling for a few hours as the flavors meld.
- Bread Choice: Croissants, whole wheat bread, or sourdough all work wonderfully with this salad.
- Lighter Version: Substitute all mayonnaise with Greek yogurt for a healthier option.
- Herb Variations: Try adding tarragon or chives for different flavor profiles.
