Chicken Salad Sandwich

A mid-century American lunch classic, the chicken salad sandwich thrives on cool contrast: tender shredded chicken folded with crisp celery in a bright mayo-Dijon dressing. Piled on soft white bread with lettuce, it is make-ahead friendly and quietly satisfying.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 38g carbs
• 29g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups (about 12 oz shredded) cooked chicken breast
• 2 stalks (1/2 cup finely diced) celery
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 slices white bread slices
• 4 leaves (optional) lettuce leaves

Instructions

1. 1Shred or finely chop the cooked chicken breast into small bite-sized pieces and place in a large mixing bowl.
2. 2Wash and finely dice the celery stalks into 1/4-inch pieces; add to the bowl with the chicken.
3. 3In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
4. 4Pour the dressing over the chicken and celery. Stir well to coat everything evenly. Taste and adjust seasoning if needed.
5. 5Cover the bowl and refrigerate the chicken salad for at least 30 minutes (or up to 3 days) to let the flavors meld—this is the make-ahead step.
6. 6When ready to serve, lay out slices of white bread. Place a lettuce leaf on each if using.
7. 7Divide the chicken salad evenly among the slices (per sandwich).
8. 8Top each with a second slice of bread. Press gently and cut in half diagonally if desired.
9. 9Serve immediately or wrap for lunchboxes. Pair with chips or fruit for a complete meal.