These light yet filling classic chicken salad sandwiches are perfect for picnics, brunches, and teas!
I think the perfect picnic dish is a classic chicken salad sandwich. It's light yet hearty, sweet and savory, pillowy and crunchy in every bite. And of course, it's perfectly portable!
This is a recipe that I've been making and tweaking for years. I originally published this recipe on March 24, 2017. I had created the original recipe for Franz Bakery, and you can still find that recipe on their website.
Since then, I've continued making these delectable sandwiches over the years. I've now updated the recipe and instructions a bit, and added more helpful cooking tips to help you make the BEST chicken salad sandwiches ever!
Table of contents
Ingredients
This is a no-cook recipe that does not require you to turn on the oven. Another reason it's an amazingly easy recipe for hot summer days!
Here's what you need to make these sandwiches:
Rotisserie chicken - this makes the recipe so fast and easy! Simply chop up the meat from one store-bought rotisserie chicken into small pieces. You can also cook chicken from scratch; I've included those directions in the recipe card below.
Garlic - Normally, I like to cook with at least two cloves of garlic. But in this no-cook recipe, garlic can easily overpower the dish. So stick to one clove, or even half if you are more sensitive to garlic flavors.
Mayonnaise - I use my favorite dairy-free (vegan) mayonnaise. Use your favorite!
Celery - Celery adds a glorious crunch and helps lighten up the chicken salad.
Grapes - Use whatever grapes you like here: green, red, or black. I love the sweetness that grapes add to chicken salad.
Red Onion - For a bit of zing, I love adding a little bit of finely diced red onion. Make sure you really dice the red onion into small pieces, unless you like biting into bigger chunks of red onion.
Lemon Zest and Lemon Juice - This bit of citrus helps brighten the dish with fresh acidity and ties all of the flavors together.
Tarragon - Tarragon is a nice deep, earthy herb which balances the rest of the flavors in this chicken salad. But you can also add dill, thyme, oregano - most herbs work here.
Salt and Pepper - Season to taste.
Sliced bread - Use your favorite homemade or store-bought sliced bread. I love this chicken salad on wheat bread. For crust-off tea sandwiches, try using white bread.
Instructions
Toss all of the ingredients to make the chicken salad into a large bowl. Make sure the mayo and lemon juice gets incorporated well with the other ingredients.
Spread with a spoon between two slices of bread, and serve. So simple!
Substitutions and Additions
To make using uncooked chicken instead of using store-bought rotisserie chicken:
- Use 1 pound skinless boneless chicken breast halves or tenderloins
- Add chicken to a large stockpot of salted, boiling water. Reduce heat to medium and simmer chicken at a low boil for 10-12 minutes, or until it is cooked through. Remove from water and place on a plate to cool. Cut the chicken into small cubes, then set aside to cool slightly while you gather and prep the remaining ingredients.
Some of my favorite additions:
- chopped or sliced cucumbers
- thinly sliced radish
- sliced or chopped hard-boiled eggs (this link takes you to my favorite method of making hard-boiled eggs perfectly every time!)
Ways to serve chicken salad
- Make tea sandwiches: Use less filling, cut off the crusts, quarter.
- Serve as party appetizers: Use the same amount of filling but cut off the crusts, quarter, stick an appetizer toothpick in the middle of each one.
- Package up for picnics: Cut in half, then package up in paper and twine.
- Enjoy as a full sandwich for a simple, scrumptious every day lunch or dinner!
What to serve with chicken salad sandwiches
Recipe FAQs
Absolutely! Use 1 pound skinless boneless chicken breast halves or tenderloins. Add chicken to a large stockpot of salted, boiling water. Reduce heat to medium and simmer chicken at a low boil for 10-12 minutes, or until it is cooked through. Remove from water and place on a plate to cool. Cut the chicken into small cubes, then set aside to cool slightly while you gather and prep the remaining ingredients.
Some vegetables with high water content, such as cucumbers, grapes, and celery, may make your chicken salad sandwiches soggy if you add too much. Be sure to thoroughly dab these ingredients dry with a cloth before adding to the mixture. Also be sure to keep the ratio of these types of ingredients lower.
To store properly:
- store assembled chicken salad sandwiches in resealable plastic bags or airtight containers in the refrigerator for 1 to 2 days.
- store the chicken salad (unassembled, without bread slices) in an airtight food storage container in the refrigerator for up to 5 days.
Chicken salad doesn't freeze well, as it becomes soggy and watery when thawed. I would not recommend freezing it.
What wine pairs with chicken salad?
I suggest enjoying these classic chicken salad sandwiches with a nice crisp, unoaked or lightly oaked Oregon Chardonnay or an off-dry Riesling.
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Classic Chicken Salad Sandwiches
Ingredients
- 12 slices your favorite sliced bread
- 1 pound rotisserie chicken meat, chopped into small pieces
- 1 garlic clove, minced
- ¾ cup mayonnaise
- ½ cup finely chopped green apples
- 1 cup quartered grapes
- ¾ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh tarragon
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
- In a large bowl, mix together the chopped chicken, garlic, ½ cup mayonnaise, green apples, celery, red onion, tarragon, lemon zest, and lemon juice.
- Stir into the mayonnaise mixture until the chicken is well coated. Season with salt and pepper to taste. At this point, you can cover the bowl and refrigerate the chicken salad for up to four hours.
- When you are ready to assemble the sandwiches, lay out 8 slices of Franz Bakery White Mountain Gluten Free Bread.
- Spread remaining 4 tablespoons of mayonnaise evenly on each slice, approximately ½ tablespoon per slice.
- Top 4 of the slices with a scoop of the chicken salad mixture.
- Place any of your preferred optional sandwich add-ins on top of the chicken salad (we topped ours with radish microgreens, as pictured here).
- Top each with the remaining slices of bread.
- To serve as regular sandwiches: slice in half and serve. To serve as tea sandwiches, cut off crust and cut into halves or quarters, then serve.
Notes
- Use 1 pound skinless boneless chicken breast halves or tenderloins
- Add chicken to a large stockpot of salted, boiling water. Reduce heat to medium and simmer chicken at a low boil for 10-12 minutes, or until it is cooked through. Remove from water and place on a plate to cool. Cut the chicken into small cubes, then set aside to cool slightly while you gather and prep the remaining ingredients.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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This post was first published on March 24, 2017. It has been updated and republished on August 25, 2021 with all new photos, updated recipe, and lots of new content to help you make the best chicken salad sandwiches ever!
Michelle says
One of my favorite recipes for chicken salad!
Marlynn Jayme Schotland says
Hooray! So glad to hear it, Michelle!
Amy says
Wondering how much mayo to use? Your ingredient list says 1 1/2 cups but then your recipe instructions only say 1/2 cup.
Marlynn Jayme Schotland says
Hi Amy! Thank you for catching that. I have updated the recipe to reflect 1/2 cup in both places. If you prefer more, certainly you can always add more. Thanks!