The Ultimate Classic Chicken Salad Sandwich
By Jason Griffith
There is something undeniably comforting about a perfectly constructed Classic Chicken Salad Sandwich. It is the MVP of picnic baskets, bridal showers, and lazy Sunday lunches. When you get the balance of creamy dressing, crunchy vegetables, and tender chicken just right, it’s a culinary experience that hits every nostalgia note while still tasting fresh and modern.
I’ve spent years perfecting the ratios for this recipe. While some people prefer a “no-mayo” version—like my light tangy chicken salad—there is a time and a place for the traditional, creamy, deli-style classic. This is that recipe.
Why I Love This Recipe
What sets this sandwich apart is the texture. We aren’t just mixing chicken and mayo; we are layering flavors. By adding a touch of Dijon mustard for zing, red onion for bite, and celery for that essential “snap,” every mouthful offers a different sensation. Plus, it’s incredibly versatile. Whether you’re using leftover rotisserie chicken or poaching breasts specifically for this dish, it never fails to satisfy.
The Ingredients You’ll Need
To get that authentic Chef Maniac flavor, quality matters. Here is your shopping list:
- 2 cups cooked chicken breast: Shredded or diced. (Pro tip: Rotisserie chicken works beautifully here).
- ½ cup mayonnaise: Use a high-quality brand for the creamiest base.
- 1 tbsp Dijon mustard: Optional, but highly recommended for a sophisticated tang.
- 1 celery stalk: Finely diced for maximum crunch.
- ¼ red onion: Finely chopped to provide a sharp contrast to the creamy dressing.
- 1 small tomato: Sliced thin.
- Fresh lettuce leaves: Bibb, Romaine, or Iceberg for a cool, crisp layer.
- Salt & black pepper: To taste.
- 4 slices of sandwich bread: Toasted to golden perfection.
Swaps and Notes
- The Protein: If you want a lower-carb start to your day, you could technically serve this chicken salad inside this 3-ingredient egg wrap instead of using bread.
- The Crunch: If you find red onions too sharp, soak the chopped pieces in cold water for 10 minutes before adding them to the bowl. It removes the “burn” while keeping the flavor.
- The Bread: While white or whole wheat is standard, try a buttery croissant or a toasted sourdough for an upscale twist.
Step-by-Step Instructions
- Prep the Base: In a large mixing bowl, combine your shredded chicken, mayonnaise, and Dijon mustard. I like to mix these first to ensure the chicken is fully hydrated before adding the aromatics.
- Add the Crunch: Fold in the finely diced celery and red onion. This ensures the vegetables stay crisp and don’t get bruised by over-mixing.
- Season to Taste: Add a pinch of salt and a generous crack of black pepper. Give it a final stir and a quick taste test.
- The Toasting Phase: Toast your bread slices until they are firm enough to hold the weight of the salad without getting soggy.
- Build the Foundation: Place a fresh lettuce leaf on one slice of toast. This acts as a “moisture barrier” between the bread and the chicken salad. Top with your tomato slices.
- The Main Event: Spoon a generous amount of the chicken salad over the tomatoes. Spread it evenly to the edges.
- Finish and Serve: Top with the second slice of bread, press down gently, and slice diagonally. It just tastes better in triangles—trust me!
Tips for Success
- Chill Before Serving: If you have the time, let the chicken salad sit in the fridge for 30 minutes before building the sandwich. This allows the flavors of the onion and mustard to meld into the chicken.
- Don’t Over-Process: If using a food processor to shred your chicken, be careful not to turn it into a paste. You want distinct chunks of meat for the best mouthfeel.
- The “Soggy Bread” Fix: Always put the lettuce against the bread. If the wet chicken salad touches the toast directly, it will soften the bread within minutes.
Serving Suggestions and Pairings
This sandwich is a meal on its own, but it loves company. On a hot summer day, I highly recommend pairing this with a cold glass of this refreshing blueberry lemonade.
If you are hosting a lunch party and need something a bit more substantial to serve alongside, these sheet pan quesadillasare a great way to offer variety for guests who might want a hot option.
Nutritional Information (Per Serving)
- Calories: 410 kcal
- Protein: 28g
- Carbohydrates: 24g
- Fat: 22g
- Fiber: 3g
- Sugar: 4g
Storage and Leftover Tips
Chicken salad is the ultimate “make-ahead” food.
- Fridge: Store the chicken salad mixture in an airtight container for up to 3–4 days.
- Freezing: I do not recommend freezing this recipe. Mayonnaise-based dressings tend to separate and become oily when thawed.
- Next Day Ideas: If you run out of bread, scoop the leftovers into avocado halves or use them as a dip with crackers.
More Recipes You Will Love
If you enjoyed this classic lunch, you have to try these other fan favorites from the Chef Maniac kitchen:
- Copycat Neiman Marcus Chocolate Chip Cookies – The perfect sweet finish to a sandwich lunch.
- 3-Ingredient Egg Wrap – For a different take on your midday protein.
Final Thoughts
A classic chicken salad sandwich is proof that you don’t need fancy ingredients to make a world-class meal. It’s about technique, seasoning, and a little bit of love.
Did you make this? I’d love to hear how it turned out! Leave a comment below or tag me on social media with your sandwich creations. Don’t forget to follow for more easy, crowd-pleasing recipes!
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