Go Back
Chicken salad sandwich half with celery and grapes on a wooden surface
Jonas Mitchell

Chicken Salad Sandwich Recipe

Creamy chicken salad made with a mayo-and-sour-cream dressing ratio that stays balanced — never watery, never dry. Diced chicken gives it a heartier bite than shredded.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken, diced
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream, or plain Greek yogurt
  • 1 rib celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • 8 bread slices bread or 4 croissants

Equipment

  • 2 mixing bowls
  • 1 whisk
  • 1 Cutting board and knife
  • 1 Rubber spatula

Method
 

  1. Dice the cooled, cooked chicken into small, bite-sized pieces.
  2. Whisk together the mayonnaise, sour cream, lemon juice, and Dijon mustard until smooth.
  3. Combine the diced chicken, celery, and red onion in a large bowl. Pour the dressing over and stir gently to coat.
  4. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
  5. Spread the chilled chicken salad between two slices of bread or inside a croissant.

Notes

  • See the Chicken Prep Guide table in the post for rotisserie, poached, canned, and baked chicken comparisons.
  • See the Dressing Ratio Guide in the post for how to scale the mayo and sour cream for different chicken amounts.
  • Store in an airtight container in the fridge for up to 4 days. Does not freeze well.
Nutrition (per sandwich): Calories 520 | Fat 28g | Saturated Fat 6g | Carbohydrates 30g | Sugar 4g | Protein 34g