Classic Chicken Salad Sandwiches

Chicken salad sandwich

The Spruce

  • Total: 37 mins
  • Prep: 15 mins
  • Cook: 22 mins
  • Servings: 4 servings
  • Yields: 4 sandwiches
Nutritional Guidelines (per serving)
549 Calories
40g Fat
3g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 549
% Daily Value*
Total Fat 40g 52%
Saturated Fat 9g 47%
Cholesterol 340mg 113%
Sodium 512mg 22%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Protein 41g
Calcium 58mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken salad sandwiches are always a hit, especially for a quick summer lunch or dinner. They're also an excellent addition to picnics and potlucks. This chicken salad recipe is flavorful and delicious, plus it's incredibly quick and easy to whip up.

The recipe includes two ways to cook chicken. Whether you bake or poach them, plan on two or three chicken breasts. It also works with leftover or rotisserie chicken, and you can even use canned chicken. All the other ingredients are kitchen staples or easily substituted, and there are simple ways to add more flavor. It's a wonderful last-minute meal and a recipe you'll find useful for years to come.

Serve chicken salad sandwiches for lunch and enjoy them with sliced tomatoes, chips, or a cup of soup. To make them part of a family supper, go with french fries and coleslaw or a tossed salad.


Click Play to See This Easy Chicken Salad Sandwich Recipe Come Together


  • 1 1/2 cups chicken (cooked, chopped)
  • 3 tablespoons onion (red or yellow; finely chopped)
  • 1/4 cup celery (finely chopped)
  • 1 large egg (hard-boiled; chopped)
  • 1/3 to 1/2 cup mayonnaise (as needed to moisten the salad)
  • 1 tablespoon dill pickle relish
  • 1/4 teaspoon salt (or seasoned salt to taste)
  • 1/8 teaspoon black pepper (freshly ground)
  • 8 slices bread
  • Lettuce

Steps to Make It

Note: While there are multiple ways to cook chicken, we've outlined two favorite methods to cook it for this chicken salad recipe. 

Bake the Chicken

  1. ​Gather the ingredients. To bake boneless chicken breasts, line a baking pan with foil.

    Line a baking pan with foil
    The Spruce
  2. Arrange the chicken on the pan and season lightly with salt and freshly ground black pepper.

    Arrange chicken on pan
    The Spruce
  3. Bake in a preheated oven until the chicken registers 165 F on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take 22 to 28 minutes. Let cool and chop.

Or Poach the Chicken

  1. To poach boneless chicken breasts, place chicken in a single layer in a deep skillet or sauté pan.

    Chicken breast in the pan
    The Spruce
  2. If desired, add some herbs and chopped aromatic vegetables, such as onions, garlic, or carrots. Cover the chicken with water (about 1/2 to 1 inch above the chicken breasts) and bring to a boil over high heat.

    Water added to the carrots, onion and chicken breast
    The Spruce
  3. Reduce the heat to a simmer, cover the pan, and continue cooking for 8 to 15 minutes, depending on the size of the chicken pieces.

    Cover on the pan
    The Spruce
  4. Check the chicken breasts with a food thermometer to ensure they are done to at least 165 F. Let cool and chop.

Make the Chicken Salad

  1. Once you've cooked the chicken, gather all of the ingredients.

    Ingredients for chicken salad sandwich
    The Spruce
  2. In a medium bowl, combine the cooked, chopped chicken, onion, celery, and egg. Stir to combine.

    Combine cooked chopped chicken and celery
    The Spruce
  3. Add 1/3 cup of mayonnaise, the dill pickle relish, salt, and pepper to the chicken. Stir to blend well.

    Add dill
    The Spruce
  4. Add more mayonnaise to moisten, if desired.

    Add more mayo
    The Spruce
  5. Serve on bread with lettuce and enjoy.


  • If you don't have dill relish, use finely chopped dill pickles (hamburger slices work, too) and add a little of the pickle juice to the salad.
  • Store any leftover chicken salad in an airtight container in the fridge for up to three days.
  • This chicken salad is also delicious served atop a bed of greens as a salad or rolled in a tortilla as a wrap.

Recipe Variations

  • For an herb chicken salad, add 1 tablespoon of fresh chopped herbs, such as chives, thyme, and parsley.
  • Give the salad a spicy kick with a teaspoon or so of cayenne pepper, adjusted to taste.
  • Try it with 1 tablespoon of either garlic or onion powder.