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A pile of halved chicken salad sandwich ona cutting board.
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5 from 5 votes

Best Chicken Salad Sandwich Recipe

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 go-to high-protein dinners.
Course:Main dish
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2
Calories371.4 kcal
Cost $ 1.00 per person


  • 1 Medium mixing bowl
  • 1 cutting board
  • 1 Chef's knife


  • ¾ cup shredded rotisserie chicken (skinless). Alternatively, cooked chicken breasts, shredded
  • 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.


  • 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.


Calories: 371.4kcal | Carbohydrates: 39.5g | Protein: 26.4g | Fat: 17.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 9.2g | Monounsaturated Fat: 4.6g | Trans Fat: 0.04g | Cholesterol: 72.7mg | Sodium: 973mg | Potassium: 486.1mg | Fiber: 10.4g | Sugar: 8.3g | Vitamin A: 5527.7IU | Vitamin C: 5.6mg | Calcium: 33mg | Iron: 1mg

** 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.

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