This is the BEST chicken salad sandwich recipe. It is quick and easy to make, healthy, and delicious. With rotisserie chicken, shredded carrots, and raisins tossed in a creamy dressing in between slices of whole wheat bread, it is full of savory, sweet, and tangy flavors. It makes one of those great high-protein meal preps for lunch or a go-to weeknight dinner.
How to Make Chicken Salad Sandwich
- In a medium bowl, combine well the shredded chicken, mayo or plain yogurt, ketchup, lemon juice, carrots, celery, raisins, salt, pepper, and green onions. Adjust the seasonings as needed, add more lemon juice for a tangier filling, and more mayo for a creamier chicken salad dressing.
- Place half of the chicken salad mixture on top of a slice of bread and put the other slice of bread on top. Repeat the same with other bread slices. It will yield 2 sandwiches! NOTE: You may place a bed of lettuce under the filling if you prefer for a fresher touch!
- Wrap the chicken salad sandwiches in individual plastic wrap and refrigerate for about 20-40 minutes, or until chilled. Serve with fresh fruits (such as an apple) or baked chips, and a chilled Brazilian lemonade or other cold beverage. It makes one of those delicious high-protein dinners.
Ingredients and Substitutions
To make this easy chicken salad sandwich, you'll need:
- ¾ cup shredded rotisserie chicken (Alternatively, make it with this Instant Pot whole chicken or baked chicken breasts, shredded)
- ⅓ cup light mayonnaise, or plain Greek yogurt
- 2 tablespoons ketchup, or 1 teaspoon of Dijon mustard
- 1 teaspoon fresh lemon juice (or more, depending on how tangy you like your chicken salad filling), or lime juice
- ½ cup shredded carrots
- 1 celery stalk, small diced
- ¼ cup raisins (golden or black), or cranberries (or sweet grapes)
- 1 pinch salt, or enough to taste
- 1 pinch fresh ground black pepper
- 2 tablespoons chopped green onions, optional
- 4 slices large 100% whole wheat bread, or this easy sourdough bread, or croissants
Table of Contents
Recipe FAQs
Yes! I usually make my homemade chicken salad sandwich about 20-60 minutes ahead. This allows the flavors to develop and the sandwich to chill, wrapped, in the fridge. However, you can make the chicken salad (filling) up to 3 days ahead and store it in an airtight container in the fridge. The sandwich itself must be assembled up to 60 minutes before serving; otherwise, it can become soggy!
Yes! You may add some chopped pecans, walnuts, almonds, cashew nuts, etc. Nuts give your sandwich a nice crunchy texture and nutty flavor.
You may use whole wheat bread for a healthier sandwich, hamburger buns, croissants, lettuce wraps, low-carb tortillas, or sourdough bread.
Tips For The Best Chicken Salad Sandwich Recipe
- Make sure to either chill the chicken salad or the chicken salad sandwich ahead of time, about 20-60 minutes before serving. It will allow the flavors to meld together.
- You may add extra ingredients or replace the existing ones with nuts, sweet grapes, apple chunks, dried cranberries, dried cherries, sunflower seeds, chopped green onion, small diced red or yellow onion, or fresh herbs.
- The chicken must be cold and shredded before being added to the sandwich filling. Canned chicken also works in this chicken sandwich recipe.
- For a low-carb meal, serve chicken salad in lettuce wraps, low-carb tortillas, or between avocado halves.
- This is not an Arby’s or Chick-fil-A chicken salad sandwich. Several of their ingredients differ from our Brazilian chicken salad sandwich (Sanduíche Natural de Frango).
How to Store
- FRIDGE: Chicken salad sandwiches must be stored, wrapped in plastic, in the fridge for up to 1-2 hours. However, you can store the chicken salad filling in an airtight container for up to 3 days, and assemble the sandwich for up to one hour before serving it.
- FREEZER: It is not recommended! To prep ahead, shred the chicken and freeze for up to 2 months. Then, thaw it overnight in the fridge, mix it with the other ingredients, and assemble the sandwich for a quick lunch or dinner.
Other Sandwich Recipes
- Turkey Sandwich
- Tuna salad sandwich
- BBQ brisket sandwich
- Steak Sandwich Recipe
- Roast beef sandwich recipe
- Monte Cristo sandwich
- Tomato egg salad sandwich
PIN AND ENJOY!
Best Chicken Salad Sandwich Recipe
Equipment
- 1 Medium mixing bowl
- 1 cutting board
- 1 Chef's knife
Ingredients
- ¾ cup shredded rotisserie chicken (skinless). Alternatively, cooked chicken breasts, shredded
- ⅓ cup light mayonnaise or plain Greek yogurt
- 2 tablespoons ketchup or 1 teaspoon of Dijon mustard
- 1 teaspoon fresh lemon juice or more, depending on how tangy you like your chicken salad filling, or lime juice
- ½ cup shredded carrots
- 1 celery stalk small diced
- ¼ cup raisins golden or black, or cranberries (or sweet grapes)
- 1 pinch salt or enough to taste
- 1 pinch fresh ground black pepper
- 2 tablespoons chopped green onions optional
- 4 slices large 100% whole wheat bread or sourdough bread, croissant, or low-carb bread if you're on a low-carb diet.
Instructions
- In a medium bowl, combine well the shredded chicken, mayo or plain yogurt, ketchup, lemon juice, carrots, celery, raisins, salt, pepper, and green onions. Adjust the seasonings as needed, add more lemon juice for a tangier filling, and more mayo for a creamier chicken salad dressing.
- Place half of the chicken salad mixture on top of a slice of bread and put the other slice of bread on top. Repeat the same with other bread slices. It will yield 2 sandwiches! NOTE: You may place a bed of lettuce under the filling if you prefer for a fresher touch!
- Wrap the chicken salad sandwiches in individual plastic wrap and refrigerate for about 20-40 minutes, or until chilled. Serve with fresh fruits (such as an apple) or baked chips, and a chilled Brazilian lemonade or other cold beverage.
Recipe Notes
- FRIDGE: Chicken salad sandwiches must be stored, wrapped in plastic, in the fridge for up to 1-2 hours. However, you can store the chicken salad filling in an airtight container for up to 3 days, and assemble the sandwich for up to one hour before serving it.
- FREEZER: It is not recommended! To prep ahead, shred the chicken and freeze for up to 2 months. Then, thaw it overnight in the fridge, mix it with the other ingredients, and assemble the sandwich for a quick lunch or dinner.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
This post was first published on March 13, 2012.
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