If there’s one lunch I never get tired of, it’s a simple Chicken Salad Sandwich. Nothing flashy. Just tender chicken, a creamy dressing with a little tang, and bread that can hold it all together without falling apart. It’s the kind of sandwich you can pack for work, make for a picnic, or throw together on a sleepy Sunday when the fridge looks a bit bare. This version sticks to the basics, with little touches that make it feel fresh and balanced, like lemon, crunchy celery, and a hint of Dijon. If you’ve got leftover rotisserie chicken, even better. If not, I’ll walk you through a quick and easy way to cook it so you’re not left guessing.

My favorite part of chicken salad is how customizable it is. If you love grapes, toss them in. If you lean savory, add dill and a handful of toasted almonds. If you like it lighter, we’ll use some Greek yogurt to cut the mayo without losing creaminess. Straightforward and satisfying, this Chicken Salad Sandwich is the cozy sweater of lunches. You know exactly how it’s going to make you feel, and that’s kind of the point.

Ingredients for this Chicken Salad Sandwich

3 cups cooked chicken, chopped or shredded, cooled
1/3 cup mayonnaise
1/3 cup plain Greek yogurt, whole milk or 2 percent
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 small celery stalk, finely diced
2 tablespoons red onion, finely minced
2 tablespoons fresh parsley or dill, chopped
1/4 teaspoon garlic powder, optional
Salt and black pepper, to taste
8 slices sturdy bread, such as whole wheat, sourdough, or brioche
Butter or olive oil, optional for toasting the bread
Leafy lettuce or baby spinach
Tomato slices, optional

Optional add-ins, use what you like:

1/2 cup halved red grapes or small-diced apple
2 to 3 tablespoons chopped toasted almonds, pecans, or walnuts
1 teaspoon capers or 1 small dill pickle, minced, for a briny kick

Instructions

If you need to cook the chicken, here’s a quick method. Place boneless, skinless chicken breasts in a saucepan and cover with 1 inch of cold water. Add a big pinch of salt, a few peppercorns, and a bay leaf if you have one. Bring to a gentle simmer, then lower heat to maintain a quiet bubble. Cook 12 to 15 minutes or until the thickest part reaches 165 F. Rest 5 minutes, then chop or shred and let it cool. Done and dusted.
In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon, and lemon juice until smooth. Sprinkle in the garlic powder if using, then season with a good pinch of salt and a few grinds of pepper. This is your creamy base. Taste it. You should get tang, a little warmth from the mustard, and a savory finish.
Fold in the celery, red onion, and herbs. Stir until the veg looks evenly distributed. Add the chicken and mix gently until everything is coated. If it looks a bit dry, add a tablespoon more mayo or a splash of lemon juice. If it looks too thick, a teaspoon of water loosens it without muting the flavor.
Pause and taste again. Adjust salt, pepper, and lemon to your liking. If you’re adding grapes, apple, or nuts, fold them in now. Cover and chill for 15 minutes if you can spare it. The flavors settle, the onion relaxes, and it just gets better.
Toast the bread lightly for sturdiness, especially if you’re packing lunch. You can add a thin swipe of butter to the outside and crisp it in a skillet for a diner-style vibe, or keep it simple with a quick toaster run.
Assemble. Lay down lettuce to create a little barrier, spoon on a generous layer of chicken salad, add tomato slices if you like, and top with the second slice of bread. Press gently, slice in half, and serve.

Little tip: if you’re making sandwiches ahead for a picnic, pack the chicken salad in a container and assemble onsite. Your bread will thank you.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 12 to 15 minutes, only if you’re cooking the chicken
Chill time: 15 minutes, optional but recommended
Total time: 35 to 50 minutes, depending on whether you cook the chicken
Yield: 4 sandwiches

Nutritional information

Approximate per sandwich, assembled with whole wheat bread and lettuce. These numbers will vary based on your ingredients and add-ins.

Calories: 480 to 520
Protein: about 33 to 36 g
Total fat: about 20 to 25 g
Carbohydrates: about 40 to 45 g
Fiber: 4 to 6 g
Sodium: 700 to 900 mg

If you swap half the mayo for more Greek yogurt, you can shave off a bit of fat and a few calories without losing that creamy texture.

Frequently asked questions

What’s the best bread for a Chicken Salad Sandwich?

Use something sturdy that won’t go soggy. Whole wheat and sourdough are great everyday choices. Brioche is soft and slightly sweet, which pairs nicely with a tangy dressing. If the chicken salad is on the wetter side, toasting helps. For a low-carb option, wrap it in crisp romaine leaves or stuff it into a halved avocado. Not fancy, just practical.

Can I make the chicken salad ahead of time?

It keeps well for 3 days in an airtight container in the fridge. If you’re using grapes or nuts, I like to mix them in right before serving so they stay crisp. For sandwiches, you plan to pack, assemble the morning of and line the bread with lettuce to keep moisture away. If the mixture tightens up in the fridge, a teaspoon of lemon juice or a drizzle of olive oil loosens it right up.

How can I lighten it up without losing flavor?

Go half and half with mayo and Greek yogurt, or even two parts yogurt to one part mayo if you’re feeling bold. Add extra lemon, herbs like dill or parsley, and a small pinch of salt to keep it lively. Crunchy add-ins, like celery and apple, make it feel fresh and satisfying so you don’t miss the extra mayo. Also, piling it onto toasted grainy bread or lettuce cups goes a long way.