Classic Chicken Salad Sandwiches

Chicken Salad Sandwich
Chicken Salad Sandwich. Foodcollection/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 4 Servings
Ratings (14)

Whether for lunch or supper, flavorful chicken salad sandwiches are always a hit with my family.

Serve the sandwiches for lunch and enjoy them with sliced tomatoes, chips, or a cup of soup or make them part of a sandwich supper with French fries and coleslaw or a tossed salad.

You can use leftover chicken or a purchased rotisserie chicken. Or, bake or poach 2 or 3 boneless chicken breasts (instructions below the recipe).

What You'll Need

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

How to Make It

In a medium bowl, combine the chopped chicken, onion, celery, and egg; stir to combine. Add the dill relish, 1/3 cup of mayonnaise, salt, and pepper to the chicken; stir to blend well.

Add more mayonnaise to moisten, if desired.

Makes 4 sandwiches.

Tips and Variations

If you don't have dill relish, use finely chopped dill pickles or dill hamburger slices and add a little of the pickle juice to the salad.

Herb Chicken Salad - Add 1 tablespoon of fresh chopped herbs, such as chives, thyme, and parsley.

*How to Cook Chicken for Salad

To bake boneless chicken breasts, line a baking pan with foil. Arrange the chicken in the pan and season lightly with salt and freshly ground black pepper. Bake in a preheated oven until the chicken registers 165° F (73.9 °C) on a food thermometer. Depending on the size and thickness of the boneless chicken breasts, it will take about 22 to 28 minutes.

To poach boneless chicken breasts, place the chicken in a single layer in a deep skillet or saute pan. 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. Reduce the heat to a simmer, cover the pan, and continue cooking for about 8 to 15 minutes, depending on the size of the chicken pieces. Check the chicken with a food thermometer to ensure they are done to at least 165° F (73.9 °C).

More Chicken Salad Recipes

Chicken Salad Sandwich Spread With Herbs

Chicken Salad With Bacon

Chicken Sandwich Spread

Simple Oven Fried Chicken Breasts With Garlic

Grilled Chicken and Portobello Mushroom Salad

Nutritional Guidelines (per serving)
549 Calories
40g Fat
3g Carbs
41g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)