Tasty Chicken Salad Sandwich

I’m convinced that chicken salad is the most reliable lunch you can keep in your fridge. It’s perfect for those days when you need something filling but don’t want to think too hard about what to eat. Just grab some bread, scoop, and you’re done. Plus, it lasts for days, which means I can make one batch on Sunday and have lunch sorted through Wednesday.

The secret to really good chicken salad is getting the right balance of creamy and crunchy. You want enough mayo to hold everything together without making it soupy, and enough celery and onion to give you something to bite into. I like adding fresh herbs because they make it taste less like something from the deli counter and more like something worth eating.

This version is my go-to. It’s got lemon and tarragon, which sounds a little fancy but really just means it tastes fresh and bright. Make a batch on the weekend, and you’ll actually look forward to lunch for once.

What Kind of Chicken Should I Use?

For this chicken salad, bone-in, skin-on chicken breasts are the way to go because they stay much more moist during cooking compared to boneless, skinless breasts. The bones and skin help protect the meat from drying out, which means you’ll end up with tender, juicy chicken that’s perfect for shredding into your salad. If you can only find boneless, skinless breasts, just keep a close eye on your cooking time since they’ll cook faster and can dry out more easily. You can also use leftover rotisserie chicken in a pinch – just shred about 3 cups of meat and skip the poaching step altogether.

Options for Substitutions

This chicken salad is pretty forgiving when it comes to swaps:

• Bone-in, skin-on chicken breasts: You can use boneless, skinless chicken breasts to save time – just reduce the cooking time since they’ll cook faster. Rotisserie chicken works great too and cuts your prep time in half. You’ll need about 3 cups of shredded meat.
• Tarragon: If tarragon isn’t your thing or you can’t find it, try dill or basil instead. Both bring a fresh, herby flavor that works well in chicken salad.
• Fresh herbs: Don’t have all three fresh herbs on hand? You can use what you have or swap in dried herbs – just use about 1 teaspoon of dried for every tablespoon of fresh, and add them to the mayo mixture.
• Red onion: Yellow or white onion works just fine. If you find raw onion too sharp, you can use green onions or shallots for a milder flavor.
• Mayonnaise: For a lighter version, you can replace half the mayo with Greek yogurt or sour cream. The texture will be slightly different but still tasty.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in if that’s what you have in the fridge.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken salad is adding the dressing while the chicken is still warm, which can make your mayonnaise break down and turn the whole mixture watery and unappetizing. Make sure your chicken is completely chilled after the ice bath before mixing it with the mayo-based dressing, and if you’re short on time, you can even refrigerate the cubed chicken for an extra 30 minutes. Another common error is over-mixing the salad once everything is combined – gently fold the ingredients together just until coated to keep the chicken pieces intact and avoid a mushy texture. Finally, don’t skip tasting and adjusting the seasoning at the end, since cold foods need more salt and acid than you might think, so add extra lemon juice, mustard, or salt as needed before serving.

What to Serve With Chicken Salad Sandwich?

I love serving chicken salad sandwiches with a simple side of kettle-cooked potato chips – the salty crunch is the perfect contrast to the creamy chicken salad. A crisp dill pickle spear on the side is pretty much required in my book, and it adds that tangy bite that cuts through the richness of the mayo. For something a bit lighter, a handful of mixed greens dressed with lemon and olive oil works great, or you could go with fresh fruit like grapes or apple slices. If you’re feeding a crowd, consider setting out some pasta salad or coleslaw alongside the sandwiches for a complete lunch spread.

Storage Instructions

Store: Keep your chicken salad in an airtight container in the fridge for up to 3 days. The flavors actually get better after sitting for a few hours, so it’s great to make in the morning for lunch later that day.

Make Ahead: You can cook and shred the chicken up to 2 days before you plan to make the salad. Just store it separately and mix everything together when you’re ready to eat. This makes it super easy to throw together a quick lunch during the week.

Serve: I like to give the chicken salad a good stir before serving since the mayo can settle a bit. If it seems dry after a day or two, just add a little more mayo to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 100-115 g
• Fat: 70-85 g
• Carbohydrates: 20-25 g

Ingredients

For the chicken:

• 1.75 lb chicken breast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon (sliced into rounds for the poaching liquid)
• 6 sprigs fresh tarragon

For the dressing and mix-ins:

• 1 lemon (freshly squeezed for about 2 tbsp juice, plus 1 tsp zest)
• 1/3 cup mayonnaise (for a creamier texture)
• 1.5 tbsp Dijon mustard
• 1.5 tbsp fresh parsley, minced
• 1.5 tbsp fresh chives, minced
• 1/2 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup celery (diced into 1/4-inch pieces for crunch)
• 1 large garlic clove, minced
• 1/4 tsp celery seed
• 2 dashes hot sauce (such as Frank’s or Tabasco)

Step 1: Prepare Mise en Place and Season Chicken

• 1.75 lb chicken breast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon
• 6 sprigs fresh tarragon

Gather all ingredients and prepare them for cooking.

Season the chicken breasts generously with kosher salt and freshly ground black pepper on all sides—this seasoning will infuse the meat as it poaches.

Slice one lemon into thin rounds and gather the 6 sprigs of fresh tarragon.

Having everything ready before cooking ensures a smooth, efficient workflow.

Step 2: Poach Chicken with Aromatics

• Seasoned chicken from Step 1
• Lemon slices and tarragon from Step 1

Seal the seasoned chicken, lemon slices, and tarragon sprigs in a vacuum-seal bag or use a water displacement method if sealing by hand.

Poach in a water bath at 155°F for 1 to 4 hours depending on thickness (thinner breasts cook faster).

This gentle, moist-heat method keeps the chicken incredibly tender and juicy.

Once cooked through, immediately transfer the chicken to an ice bath and chill for 15 minutes to stop the cooking process and make handling easier.

Step 3: Prepare the Binding and Flavor Base

• 1/3 cup mayonnaise
• 1.5 tbsp Dijon mustard
• 1 lemon
• 1 large garlic clove, minced
• 1/4 tsp celery seed
• 2 dashes hot sauce

While the chicken chills, prepare the creamy sauce that will bind everything together.

In a medium bowl, whisk together the mayonnaise, Dijon mustard, freshly squeezed lemon juice, and lemon zest until smooth and well combined.

Stir in the minced garlic, celery seed, and hot sauce—I find these three ingredients give the salad a subtle depth that keeps people coming back for another bite.

Set this mixture aside.

Step 4: Dice Vegetables and Herbs

• 1/2 cup red onion
• 1/2 cup celery
• 1.5 tbsp fresh parsley, minced
• 1.5 tbsp fresh chives, minced

Finely dice the red onion and celery into uniform 1/4-inch pieces—this size ensures they distribute evenly throughout the salad and don’t overpower the tender chicken.

Mince the fresh parsley and chives.

Having all vegetables and herbs prepped and ready makes the final assembly quick and ensures even flavor distribution throughout the dish.

Step 5: Assemble the Chicken Salad

• Chilled poached chicken from Step 2
• Binding mixture from Step 3
• Diced vegetables and herbs from Step 4

Remove the chilled chicken from the ice bath and carefully pull away the skin, remove any bones, and discard the lemon slices and tarragon.

Cut the poached chicken into bite-sized cubes.

Add the chicken to the bowl with the binding mixture from Step 3, then fold in the diced vegetables and minced herbs from Step 4.

Gently toss everything together until the chicken is evenly coated—I prefer to fold rather than stir vigorously to keep the chicken pieces from breaking apart.

Taste and adjust seasoning with additional salt and pepper as needed.

Step 6: Serve and Enjoy

Serve the chicken salad immediately on your choice of bread (classic white, whole wheat, or ciabatta work beautifully) or on a bed of fresh lettuce if you prefer a lighter option.

The salad can also be made up to 24 hours ahead and kept chilled in an airtight container, making it perfect for meal prep or entertaining.

Tasty Chicken Salad Sandwich

Delicious Tasty Chicken Salad Sandwich recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs

Total Time 3 hours hrs

Servings: 6 servings

Calories: 1125

Ingredients Method

Ingredients

  

For the chicken

• 1.75 lb chicken breast
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 lemon (sliced into rounds for the poaching liquid)
• 6 sprigs fresh tarragon

For the dressing and mix-ins

• 1 lemon (freshly squeezed for about 2 tbsp juice, plus 1 tsp zest)
• 1/3 cup mayonnaise (for a creamier texture)
• 1.5 tbsp Dijon mustard
• 1.5 tbsp fresh parsley, minced
• 1.5 tbsp fresh chives, minced
• 1/2 cup red onion (finely diced into 1/4-inch pieces)
• 1/2 cup celery (diced into 1/4-inch pieces for crunch)
• 1 large garlic clove, minced
• 1/4 tsp celery seed
• 2 dashes hot sauce (such as Frank's or Tabasco)

Method

 

1. Gather all ingredients and prepare them for cooking. Season the chicken breasts generously with kosher salt and freshly ground black pepper on all sides—this seasoning will infuse the meat as it poaches. Slice one lemon into thin rounds and gather the 6 sprigs of fresh tarragon. Having everything ready before cooking ensures a smooth, efficient workflow.
2. Seal the seasoned chicken, lemon slices, and tarragon sprigs in a vacuum-seal bag or use a water displacement method if sealing by hand. Poach in a water bath at 155°F for 1 to 4 hours depending on thickness (thinner breasts cook faster). This gentle, moist-heat method keeps the chicken incredibly tender and juicy. Once cooked through, immediately transfer the chicken to an ice bath and chill for 15 minutes to stop the cooking process and make handling easier.
3. While the chicken chills, prepare the creamy sauce that will bind everything together. In a medium bowl, whisk together the mayonnaise, Dijon mustard, freshly squeezed lemon juice, and lemon zest until smooth and well combined. Stir in the minced garlic, celery seed, and hot sauce—I find these three ingredients give the salad a subtle depth that keeps people coming back for another bite. Set this mixture aside.
4. Finely dice the red onion and celery into uniform 1/4-inch pieces—this size ensures they distribute evenly throughout the salad and don't overpower the tender chicken. Mince the fresh parsley and chives. Having all vegetables and herbs prepped and ready makes the final assembly quick and ensures even flavor distribution throughout the dish.
5. Remove the chilled chicken from the ice bath and carefully pull away the skin, remove any bones, and discard the lemon slices and tarragon. Cut the poached chicken into bite-sized cubes. Add the chicken to the bowl with the binding mixture from Step 3, then fold in the diced vegetables and minced herbs from Step 4. Gently toss everything together until the chicken is evenly coated—I prefer to fold rather than stir vigorously to keep the chicken pieces from breaking apart. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve the chicken salad immediately on your choice of bread (classic white, whole wheat, or ciabatta work beautifully) or on a bed of fresh lettuce if you prefer a lighter option. The salad can also be made up to 24 hours ahead and kept chilled in an airtight container, making it perfect for meal prep or entertaining.