15-Minute Chicken Salad Sandwich

This chicken salad sandwich is the lunch you can throw together on a hectic weekday and still feel like you did something right.

It’s creamy without being heavy, thanks to a mix of mayo and yogurt, and the celery and red onion give it the crunch that makes each bite satisfying.

What Makes This Chicken Salad So Good

The dressing has a sharp, tangy edge from Dijon mustard and lemon juice, which cuts through the richness of the chicken and keeps the whole thing tasting fresh.

Leftovers keep well for a couple of days in the fridge, so you can make a big batch on Sunday and have quick sandwiches all week.

Ingredients

• 2 cups shredded cooked chicken: from a rotisserie chicken, or poach your own (see Notes)
• 1/3 cup finely diced celery: about 1 medium stalk
• 2 tablespoons finely diced red onion: soak in cold water for 10 minutes if you want a milder bite
• 1/3 cup mayonnaise: full-fat gives the creamiest texture
• 2 tablespoons plain Greek yogurt: adds tang and lightness; any fat level works
• 1 teaspoon Dijon mustard: smooth or whole grain both work
• 1 tablespoon fresh lemon juice: bottled is fine in a pinch
• 1/4 teaspoon salt: adjust to taste
• black pepper: several grinds from a mill
• 8 slices sandwich bread: sourdough, soft white, or whole wheat
• lettuce leaves and tomato slices: optional, for assembling

Variations / Substitutions

• Protein swap: Use the same dressing with drained canned tuna for a tuna salad sandwich, or leftover roasted turkey.
• Add-ins: Toss in 1/3 cup halved red grapes, a small diced apple, or 1/4 cup toasted chopped pecans for extra crunch and sweetness.
• Herb switch: Stir in 1 tablespoon chopped fresh dill, tarragon, or chives right before serving.
• Dairy-free: Use all mayonnaise and skip the yogurt. The dressing will be a little richer.
• For a chicken salad with grapes and walnuts, you might like our Waldorf Chicken Salad.

How To Make Chicken Salad Sandwich

Step 1: Whisk Together the Dressing

In a large bowl, whisk together the 1/3 cup mayonnaise, 2 tablespoons yogurt, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1/4 teaspoon salt, and several grinds of black pepper. Taste it and add a touch more mustard or lemon until it’s just tangy enough to make your mouth water.

Step 2: Fold in the Chicken and Vegetables

Add the 2 cups shredded chicken, 1/3 cup celery, and 2 tablespoons red onion to the bowl. Use a silicone spatula to fold everything together gently until the chicken is coated evenly. The salad should look creamy but not so wet that it pools at the bottom; if it feels dry, stir in a tiny spoonful more mayo.

Step 3: Build the Sandwiches

Toast the 8 slices of bread lightly if you like a little crunch. Pile a generous scoop of chicken salad onto 4 slices, layer on lettuce and tomato if you’re using them, and close with the remaining bread. Slice each sandwich in half on the diagonal and serve right away.

Tips for a Better Chicken Salad Sandwich

• If you have 30 minutes, let the dressed salad sit covered in the fridge. The celery softens just slightly and the flavors meld into a more cohesive bite.
• For the cleanest cuts, wipe your knife with a damp paper towel between sandwiches. It keeps the bread from tearing and the filling from smearing.
• Don’t over-mix the chicken; you want some larger shreds in the mix for a nice varied texture.
• The dressing doubles without any extra effort. Keep the extra in a jar in the fridge for salads or grain bowls during the week.

Scale it for a crowd:

Make-Ahead and Storage

Refrigerate the chicken salad in an airtight container for up to 3 days. Stir it well before spooning onto bread, as the dressing may separate a little as it sits.

Frequently Asked Questions

Can I use canned chicken?

Yes, drain it thoroughly and press out any extra liquid with paper towels so the salad isn’t watery.

What bread holds up best?

A hearty sandwich bread like sourdough or a thick-sliced soft white works well, it won’t get soggy as quickly.

My chicken salad turned out a bit dry. What went wrong?

You probably had a little more chicken than the dressing could handle. Stir in more mayo and yogurt, one spoonful at a time, until it’s creamy again.

Can I skip the yogurt?

Absolutely. Replace it with an equal amount of mayonnaise. The dressing will be richer and slightly less tangy.

How long can the assembled sandwich sit out?

It’s safest to eat it within 2 hours at room temperature. Pack the salad and bread separately if you’re taking it to work or a picnic.

Chicken Salad Sandwich Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups shredded cooked chicken
• 1/3 cup finely diced celery
• 2 tablespoons finely diced red onion
• 1/3 cup mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Black pepper to taste
• 8 slices sandwich bread
• lettuce leaves and tomato slices, optional

Method

 

1. In a large bowl, whisk together the mayonnaise, yogurt, Dijon, lemon juice, salt, and pepper. Adjust the lemon or mustard to taste.
2. Add the chicken, celery, and red onion. Fold gently until everything is coated evenly.
3. Toast the bread if you like. Pile the chicken salad onto 4 slices, top with lettuce and tomato if using, and close the sandwiches. Slice and serve.

Notes

This recipe assumes you have cooked chicken ready. To poach chicken breasts from raw, simmer them in lightly salted water for 12 to 15 minutes until the internal temperature reaches 165°F, then cool and shred. The salad itself can be made a day ahead and chilled.