Classic Chicken Salad Sandwiches

5 from 8 votes

These classic sandwiches are perfect for picnics in the park, BBQs, or every day lunch!

Course dinner, lunch, Sandwich

Cuisine American

Prep Time 15

Total Time 15

Servings sandwiches

Calories 500kcal

Get Recipe Ingredients

In a large bowl, mix together the chopped chicken, garlic, ½ cup mayonnaise, green apples, grapes, 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.

To make fresh 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.