Chicken Salad Sandwich

Chicken salad sandwich with tender bites of lean protein mixed with crunchy vegetables tossed in a creamy mustard sauce and served on slices of delicious multigrain bread. This recipe is a great base to add your favorite fillings to make it a customizable meal solution.

A satisfying chicken salad sandwich recipe to help fuel your day. Leave those lunchtime blues behind with a meal packed with protein, carrots, celery, and balanced with an amazing tangy mustard sauce.Sautéingseasoned chicken breast makes for a flavorful filling, but if you’re in a pinch for time, then shredded rotisserie chicken is a great substitute.

After a quick chop and toss of the base ingredients, you have endless options to personalize to your liking. I’m a big fan of adding colorful foods to provide extra phytonutrients to each serving, like tomatoes, lettuce, avocado or sprouts.

Chicken cooking tips

When sautéing chicken breasts, make sure to flatten them to equal thickness, about 3/4-inch. This technique helps the meat cook evenly and not become too dried out. Grocery stores and markets also sell thinly sliced portions, which quickly cooks so keep an eye out.

Let the chicken cool to allow forcarryover cooking, I like to target 160 to 165ºF internal temperature to gauge the doneness. If you have leftovergrilledorroastedchicken, those will also work great for this sandwich as well. Dice the meat into smaller cubes, or shred- cooks choice!

The mustard sauce

For the mustard sauce, I balance the pungency with creaminess. I recommend whipping up homemade mayonnaise, it’s quite easy to do and I bet you already have the necessary ingredients. Plain Greek yogurt (nonfat or regular) is a comparable substitute for a lightened-up alternative. I use it in mycurried chicken salad sandwich, the slight tartness from the fermented milk is delightful.

Building a better sandwich

The key to great sandwich architecture starts with the bread. You want slices that provide the right structural integrity to support the filling, especially for hearty mixtures like chicken salad. The texture should be slightly soft but sturdy enough that it doesn’t fall apart. Nobody should struggle while trying to enjoy their meal!

For this recipe, I selected a multigrain sandwich bread to provide just the right structural integrity, while not sacrificing on taste. Whether or not you’re on a gluten-restricted diet, this bread hits a home run. It has a hint of sweetness, with just the right tender chew that you crave from traditional versions. Plus, there’s a nutritional bonus from the variety of grains like brown rice, sorghum, amaranth, and teff. Pop a few slices in the toaster to enhance that freshly baked flavor and aroma.

Toppings

Variety keeps mealtime exciting and I recommend serving these sandwiches with a few toppings to complement the chicken salad filling. Sliced ripe tomatoes, avocados, lettuce, sprouts, and cucumber are some tasty ideas.

This recipe was quickly devoured and we even had some extra for lunch the next day. It’s a fantastic make-ahead recipe or the components can be used for weekly meal prep. I’d love to hear other ways you serve up your sandwich in the comments section below!

More sandwich recipes

• Egg Salad Sandwich
• Salmon Burger
• Grilled Chicken Bruschetta Sandwich

Pin this recipe to save for later

Pin This

Chicken Salad Sandwich

Chicken salad sandwich with tender bites of lean protein mixed with crunchy vegetables that are tossed in a creamy mustard sauce.

Pin Print Save Saved! Review

5from10votes

Prep Time 10minutesmins

Cook Time 10minutesmins

Total Time 20minutesmins

Servings 6sandwiches

Course Entree

Cuisine American

Ingredients

US Metric

1x 2x 3x

• ▢1 ½poundsboneless skinless chicken breast
• ▢¼teaspoonkosher salt,plus more for seasoning
• ▢⅛teaspoonblack pepper,plus more for seasoning
• ▢1tablespoonolive oil
• ▢¾cupsdiced celery,¼-inch dice
• ▢½cupdiced carrots,¼-inch dice
• ▢¼cupfinely chopped red onion
• ▢½cup蛋黄酱
• ▢1 ½tablespoonsdijon mustard
• ▢12slicessandwich bread

Cook Mode Prevent your screen from going dark

Instructions

• Season chicken breasts with salt and pepper.
• Heat a large skillet over medium heat and add olive oil.
• Once the oil is hot, add the chicken breasts.
• Cook for about 5 to 7 minutes on each side, or until flesh is no longer pink and internal temperature is 160 to 165°F (71 to 74ºC).
• Allow chicken to slightly cool, then cut into ½-inch cubes.
• In a medium-sized bowl combine diced chicken, ¼ teaspoon salt, ⅛ teaspoon black pepper, celery, carrots, red onion, mayonnaise, and mustard.
• Taste and adjust seasonings as desired.
• Fill each sandwich with the chicken salad and any additional fillings.

Equipment

• Skillet
• Instant-Read Thermometer

Notes

• Serving Size:½ cup chicken salad filling
• Filling Suggestions:Alfalfa sprouts, lettuce, tomato, avocado, cheese, cucumber.
• Store bought mayonnaise can be substituted with homemade mayonnaise.
• Greek yogurt can be substituted for mayonnaise.
• Chicken salad can be stored in an airtight container for up to 2 days in the refrigerator.

Nutrition Facts

Serves: 6sandwiches

Calories416kcal(21%) Carbohydrates25g(8%) Protein29g(58%) Fat21g(32%) Saturated Fat3g(15%) Cholesterol80mg(27%) Sodium642mg(27%) Potassium511mg(15%) Fiber1g(4%) Sugar3g(3%) Vitamin A1830IU(37%) Vitamin C2mg(2%) Calcium141mg(14%) Iron2.3mg(13%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.