10 Best Chicken Salad Sandwich Recipes That Will Transform Your Lunch Game Forever

Chicken salad sandwiches are comfort food at its finest. Whether you’re meal prepping for the week or need something quick for lunch, these recipes have you covered.

best-chicken-salad-sandwich-recipes collage

I’m sharing ten of my absolute favorite versions, from classic to creative. Each one’s totally different, so you’ll never get bored. Let’s dive in.

1. Classic Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken breast, diced
1/2 cup mayonnaise
1/4 cup celery, finely chopped
2 tablespoons red onion, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
Lettuce leaves
4 slices of your favorite bread

Instructions:

Step 1: Grab a medium bowl and toss in your diced chicken. Make sure the pieces are bite sized, nothing huge.

You want them small enough to spread easily but not so tiny they disappear. I usually aim for half inch cubes. If you’re using rotisserie chicken, this step is even faster.

Step 2: Add the mayo, celery, and red onion to the bowl. Here’s where it gets good.

Mix everything together until it’s all coated. The celery adds that perfect crunch, trust me on this. Too much onion? Cut it back a bit. You’re in control here.

Not sure if it’s mixed enough? It should look creamy with no dry chicken hanging out on the sides.

Step 3: Squeeze in the lemon juice and season with salt and pepper. This is my favorite part because the lemon brightens everything up.

Taste it now. Needs more salt? Add a pinch. Want it tangier? Another squeeze of lemon works.

I learned this trick from my mom, and it makes all the difference.

Step 4: Layer your bread with lettuce first, then pile on the chicken salad. Don’t skimp here.

You want a good thick layer, not a sad little smear. Press the top slice down gently so it all sticks together but doesn’t squish out the sides. Slice it in half and you’re done.

Looks perfect, right?

2. Creamy Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken, shredded
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 cup green onions, sliced
1/4 cup radishes, diced
Fresh parsley, chopped
Salt and pepper to taste
Croissants for serving

Instructions:

Step 1: Shred your chicken into small, thin pieces in a mixing bowl. Shredding instead of dicing makes this one extra creamy when you mix it.

Use two forks to pull the chicken apart. It should look fluffy, almost like pulled pork but lighter. This texture is what makes this recipe different from the others.

Step 2: In the same bowl, mix in the mayo, sour cream, and Dijon. Okay, now the fun part.

The sour cream adds this tangy richness that’s honestly amazing. Stir it all up until everything’s smooth and well combined. If it looks too thick, add a tiny splash of water or more sour cream.

You’ll know it’s ready when it’s silky and coats the chicken completely.

Step 3: Fold in the green onions, radishes, and parsley. The radishes might seem random, but they add a peppery crunch that’s so good.

I didn’t believe it the first time I tried it either. Mix gently so you don’t smash the radishes. Season with salt and pepper, then taste.

Adjust if you need to. This happens to everyone, so don’t stress.

Step 4: Slice your croissants in half and fill them generously with the chicken salad. The buttery croissant is key here.

It soaks up just a little bit of the creamy filling, which is perfect. Don’t overstuff or it’ll fall apart when you bite in. Just enough to feel indulgent.

This is the one I make every Sunday.

3. Chicken Salad with Grapes

Ingredients:

2 cups cooked chicken, chopped
1/2 cup mayonnaise
1/2 cup red grapes, halved
1/4 cup celery, chopped
1/4 cup walnuts, chopped
1 tablespoon honey
Salt and pepper to taste
Whole wheat bread

Instructions:

Step 1: Chop the chicken into even pieces and add it to a large bowl. Even pieces matter more than you’d think.

They help everything mix better. I like mine a little chunkier for this recipe so you get big bites of chicken with the grapes. Use a sharp knife to make clean cuts.

4. Healthy Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken breast, diced
1/3 cup plain Greek yogurt
1 tablespoon Dijon mustard
1/4 cup red bell pepper, diced
1/4 cup cucumber, diced
2 tablespoons fresh dill, chopped
Salt and pepper to taste
Whole grain bun

Instructions:

Step 1: Dice the chicken into small cubes and place in a bowl. Keep the pieces uniform so every bite has the same texture.

This version is lighter, so you want to make sure the chicken is the star. No need for fancy knife skills, just keep it consistent. Takes maybe two minutes.

Step 2: Mix in the Greek yogurt and Dijon mustard. Hold on, this is where it gets healthy without tasting boring.

Greek yogurt is creamy but has way less fat than mayo. The Dijon gives it a little kick. Stir it well so there are no yogurt clumps.

It should look smooth and creamy, just like a mayo based version.

Step 3: Add the bell pepper, cucumber, and dill. Honestly, easiest step. The veggies add color and crunch without being heavy.

Fresh dill is key here. Dried dill doesn’t taste the same, trust me. Fold everything in gently.

Season with salt and pepper. Taste it. Need more zing? Add a bit more mustard.

Step 4: Scoop the chicken salad onto a whole grain bun. I like to add a piece of lettuce on the bottom so it doesn’t get soggy.

Fill it up and close the bun. This one’s perfect if you’re watching what you eat but still want something satisfying. Cut it in half.

Yep, that’s it.

5. Chicken Salad Croissant Sandwich

Ingredients:

2 cups cooked chicken, diced
1/2 cup mayonnaise
2 tablespoons fresh chives, chopped
1/4 cup celery, diced
1/4 cup red onion, minced
1 teaspoon garlic powder
Salt and pepper to taste
Butter lettuce
4 croissants

Instructions:

Step 1: Dice the chicken and place it in a mixing bowl. You want clean cuts here because this is going on a delicate croissant.

Nothing too chunky or it won’t sit right. Take your time with this step. The chicken should look neat and tidy.

Step 2: Stir in the mayo, chives, and garlic powder. This is where the flavor really builds. The chives give it a mild oniony taste that’s not too strong.

Garlic powder adds depth without being overpowering. Mix everything until the chicken is fully coated. If it looks dry, add a little more mayo.

You want it creamy enough to hold together.

Step 3: Add the celery and red onion, then season with salt and pepper. The celery crunch is key in this one. The red onion adds a little bite.

Fold it all in so the veggies are evenly distributed. Taste it now and adjust. Not flavorful enough?

More garlic powder or a pinch of salt usually fixes it. This happens to everyone.

Step 4: Slice the croissants and layer with butter lettuce and chicken salad. The butter lettuce is softer and pairs better with the flaky croissant than crispy lettuce.

6. Spicy Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken, shredded
1/2 cup mayonnaise
1 tablespoon sriracha sauce
1/4 cup red bell pepper, diced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
Salt and pepper to taste
Croissants or rolls

Instructions:

Step 1: Shred the chicken into thin strands using two forks. The thinner it is, the better it absorbs the spicy mayo.

This texture is perfect for this recipe. Don’t rush it. You want it nice and fluffy, not clumpy.

Step 2: In a bowl, whisk together the mayo, sriracha, and lime juice. Okay, now the fun part. This is where the heat comes in.

Start with one tablespoon of sriracha and add more if you like it really spicy. The lime juice balances the heat and adds brightness. Whisk until it’s smooth and slightly pink.

Looks good already, right?

Step 3: Add the shredded chicken, bell pepper, and cilantro to the bowl. Mix it all together until everything’s coated in that spicy mayo.

The cilantro might seem optional, but it really ties the flavors together. If you’re not a cilantro person, skip it. I won’t judge.

Season with salt and pepper, then give it a taste. Too spicy? Add more mayo to cool it down.

Step 4: Pile the spicy chicken salad onto croissants or soft rolls. I like to add a piece of lettuce to keep the bread from getting soggy.

This one has a kick, so be ready. Cut it in half and serve. It’s messy but worth it.

7. Chicken Salad with Cranberries

Ingredients:

2 cups cooked chicken, diced
1/2 cup mayonnaise
1/3 cup dried cranberries
1/4 cup celery, chopped
1/4 cup pecans, chopped
1 tablespoon maple syrup
Salt and pepper to taste
Toasted bread

Instructions:

Step 1: Dice the chicken into bite sized pieces and place in a large bowl. You want them big enough to feel substantial but small enough to spread easily.

This recipe has a lot of mix ins, so even pieces help. Takes just a minute or two.

Step 2: Stir in the mayo and maple syrup until the chicken is evenly coated. The maple syrup is honestly genius here. It adds a subtle sweetness that pairs perfectly with the cranberries.

Don’t skip this. Mix well so there are no dry spots. It should look glossy and creamy.

Step 3: Add the cranberries, celery, and pecans. This is my favorite combination. The cranberries are chewy and sweet, the celery is crunchy, and the pecans add a nutty richness.

Fold everything in gently so you don’t crush the pecans. Season with salt and pepper. Give it a taste.

Needs more sweetness? Add a touch more maple syrup.

Step 4: Spread the chicken salad on toasted bread. Toasting is key because it adds texture and keeps the bread from getting soggy.

Pile it on thick. This one’s so good you’ll want a big sandwich. Cut it and enjoy.

Literally better than anything you’d buy.

8. Lemon Herb Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken, chopped
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Whole wheat bread

Instructions:

Step 1: Chop the chicken and add it to a mixing bowl. Keep the pieces fairly small for this one.

The herbs will coat everything better that way. Use a cutting board and a sharp knife. Nothing fancy, just clean cuts.

Step 2: In the bowl, mix the mayo, lemon juice, and lemon zest. Okay, this is where it gets bright and fresh. The lemon zest is key.

It has oils that add so much flavor. Stir everything together until it’s smooth. The mayo should turn slightly yellow from the lemon.

Smells amazing already.

Step 3: Add the basil and parsley, then fold everything together. Fresh herbs make this recipe. Dried herbs won’t give you the same flavor, so try to use fresh if you can.

Mix gently. Season with salt and pepper. Taste it.

Want more lemon? Add a little more juice. Too tangy? Add a bit more mayo to balance it out.

Step 4: Spread the chicken salad on whole wheat bread. I like to add a slice of tomato on this one because the acidity matches the lemon.

It’s optional though. Fill it generously, close the sandwich, and slice. This one’s light and perfect for summer.

9. Chicken Caesar Salad Sandwich

Ingredients:

2 cups cooked chicken breast, sliced
1/2 cup Caesar dressing
1/4 cup Parmesan cheese, grated
Romaine lettuce, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Ciabatta roll or sub roll

Instructions:

Step 1: Slice the chicken into thin strips. This one’s different because you’re using slices instead of diced chicken.

It gives the sandwich more structure. Cut them evenly so they lay flat. Nothing too thick or it won’t fit well in the roll.

Step 2: In a bowl, toss the chicken with Caesar dressing and lemon juice. The lemon juice brightens up the heavy Caesar dressing. Toss it well so every piece is coated.

It should look glossy. Not enough dressing? Add a little more.

You want it saucy.

Step 3: Add the Parmesan and mix everything together. This is where it starts tasting like a real Caesar salad. The cheese melts slightly into the warm chicken if you’re using freshly cooked chicken.

Season with salt and pepper, but go light on the salt because Caesar dressing is already salty. Give it a quick taste. You’ll know if it needs more.

Step 4: Pile the chicken and chopped romaine onto a ciabatta roll. I like ciabatta because it’s sturdy and has great texture.

The lettuce should be crisp and fresh. Load it up. Close the roll and press down gently.

This one’s messy but so worth it.

10. Avocado Chicken Salad Sandwich

Ingredients:

2 cups cooked chicken, diced
1 ripe avocado, mashed
2 tablespoons Greek yogurt
1 tablespoon lime juice
1/4 cup red onion, finely diced
Salt and pepper to taste
Whole grain bread

Instructions:

Step 1: Dice the chicken into small, even pieces. You want them bite sized so they mix well with the avocado.

This one’s super creamy, so smaller pieces work better. Use a sharp knife and take your time.

Step 2: In a bowl, mash the avocado with a fork until it’s mostly smooth. Leave a few chunks if you want texture.

Add the Greek yogurt and lime juice, then mix. This is the creamy base instead of mayo. It’s lighter and has a fresh flavor.

The lime keeps the avocado from browning too. Stir until it’s smooth and creamy.

Step 3: Add the diced chicken and red onion to the avocado mixture. Fold everything together gently so you don’t smash the avocado too much.

The red onion adds a little bite that cuts through the creaminess. Season with salt and pepper. Taste it now.

Need more lime? Add a squeeze. This one’s forgiving.

Step 4: Spread the avocado chicken salad on whole grain bread. I like to add a few slices of cucumber or tomato on this one for extra freshness.

It’s optional though. Pile it on, close the sandwich, and slice it. This one’s creamy, healthy, and so satisfying.

You’re going to love it.

Final Thoughts

There you have it. Ten chicken salad sandwiches that are all totally different. Try one this week and let me know how it goes.

Which one are you making first? Drop a comment and tell me. I love hearing what you’re cooking.