Classic Creamy Chicken Salad Sandwich
Make a satisfying, creamy chicken salad filling using leftover cooked chicken, perfect for sandwiches or as a simple lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, chopped or shredded
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely diced
- 1/4 cup red seedless grapes, halved
- 2 tablespoons dried cranberries
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- 4 slices bread or 2 croissants
Instructions
- Place the chopped or shredded chicken in a medium bowl.
- Add the mayonnaise, Dijon mustard, diced celery, halved grapes, dried cranberries, fresh dill (if using), and lemon juice to the bowl.
- Mix all ingredients gently until the chicken is evenly coated and the salad is creamy. Do not overmix; you want some texture remaining.
- Season the chicken salad with salt and pepper to your taste.
- Taste the salad and adjust seasoning or add a bit more lemon juice if you want more tang.
- Spoon the chicken salad mixture onto your bread slices or split the croissants.
- Assemble your sandwiches and serve immediately or chill for later.
Notes
- For a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
- If your chicken is very dry, add one extra teaspoon of mayonnaise or a splash of chicken broth to improve creaminess.
- Dice the celery finely so it blends well with the texture of the chicken.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 28
- Cholesterol: 100
