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Chicken Salad Sandwich

A creamy yet light chicken salad sandwich that's perfect for lunch or a quick dinner, filled with delicious flavors and textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch, Sandwich
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Salad
  • 3 cups cooked chicken, chopped or shredded A mix of white and dark meat gives great flavor.
  • 1/2 cup mayonnaise Use a brand you love for best flavor.
  • 1/4 cup Greek yogurt Lightens the dressing without losing creaminess.
  • 1 to 2 teaspoons Dijon mustard Adds gentle tang.
  • 1 tablespoon lemon juice For brightness.
  • 2 ribs celery, finely chopped For crunch.
  • 2 tablespoons red onion, finely minced Soak in cold water for 5 minutes for a milder bite.
  • 1 to 2 tablespoons relish or chopped pickles Optional for added snap.
  • to taste salt and black pepper Start light and adjust after chilling.
  • a pinch paprika For color and warmth.
  • sturdy slices bread like sourdough, multigrain, or brioche Croissants can be a fun treat.
  • for serving leafy greens like butter lettuce or romaine For fresh crunch.

Method
 

Preparation
  1. Use leftover roasted chicken, store-bought rotisserie, or poached chicken breasts.
  2. Simmer salted water with a bay leaf and peppercorns, then cook chicken until just done. Cool and cube or shred the meat.
  3. For tender texture, avoid overcooking and let chicken rest before chopping.
  4. Pat chicken dry to prevent dressing from getting watery.
Make the Dressing
  1. In a bowl, stir together mayonnaise, Greek yogurt, Dijon, and lemon juice.
  2. Add chopped celery and red onion, finishing with salt, pepper, and paprika.
  3. For extra flavor, consider adding a spoon of sweet relish or chopped dill pickles.
Assemble the Sandwiches
  1. Gently fold the chicken into the dressing until coated.
  2. Chill in the fridge for at least 20-30 minutes for better flavor.
  3. Toast the bread, then layer chicken salad, leafy greens, and optional tomatoes.
  4. Cut the sandwich diagonally for a cafe-style presentation.

Notes

Serve with crunchy sides like kettle chips or fresh fruit to balance the creamy salad. Store leftovers in a sealed container in the fridge for up to 3-4 days.