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chicken salad sandwich

Tasty Chicken Salad Sandwich

Delicious Tasty Chicken Salad Sandwich recipe with step-by-step instructions.
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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
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.