A classic chicken salad sandwich easy enough that you can eyeball, but with enough twists to keep you coming back.
A chicken salad is what you make when there’s leftover roast chicken in the fridge and lunch feels like an afterthought. But I’m here to do this classic justice and elevate it to proper lunch or snack status — for when you want something cold and crisp, a little indulgent, a little sweet, all while keeping it healthy and nutritious.
And while you can serve it a dozen different ways, this version is built — very specifically — for a sandwich. A big, delicious, easy sandwich.
This is the chicken salad sandwich I’ve been making for years. Like most salads, it’s very forgiving and customizable, giving you plenty of opportunity to try different additions and flavors.
What I love most about this recipe, though, is that it keeps things fairly simple. The ingredient list is short, and the measuring is done with the heart. Even though you can add anything you want, think like in fashion: when adding ingredients to your bowl, take a look at what you’ve got and remove one thing. The result is a chicken salad so easy and flavorful, you’ll make sure to have enough to last a whole week.
Ingredient Notes
- Chicken: Roast chicken is not only an easy choice but also gives the best flavor. You can also use poached chicken or roast chicken thighs — another very flavorful option.
- Mayonnaise: Start with less — you can always add more, but you can’t take it out. A little goes a long way.
- Carrots: Grated carrots are the way to go; it’s easier than chopping and they add texture without taking over the overall taste. Add any other vegetables that you like, such as celery, but I prefer corn kernels. Roughly chop them before adding.
- Herbs: I like parsley for a more neutral taste, but chives, cilantro, and even dill would work great too.
Tips for the Best Chicken Salad Sandwich
This is a great make-ahead dish as the flavors improve as it sits.
Keeping the texture tight with grated and finely chopped ingredients is best so the sandwich holds together.
Don’t overdress — add enough mayo just so it clings, not slides.
A thin layer of jam on one of the bread slices ties the whole sandwich together! Some people add chopped apples, I like adding a layer of jam. It does make a huge difference. My favorites for this sandwich are guava, apricot, and peach, but feel free to try different ones (and of course, let me know how it goes!)
Now this is very important: jam, then a generous layer of chicken salad, then a generous layer of potato chips. That’s the trifecta of the perfect chicken sandwich: sweet, salty, crunchy.
Variations
- If you don’t like the idea of adding jam, add chopped apples or halved grapes for sweetness
- Swap Greek yogurt for mayo for a healthier version
- If you don’t have chips, add toasted almonds or walnuts for crunch
How to Serve
- My favorite way to serve it is on a nice, fluffy white bread (toasted, of course). It accommodates the filling, the chips, and the sweetness, and holds everything together cohesively.
- But croissants are also a great vehicle for this salad.
- Toasted sourdough is always great too.
- Lettuce wraps for a gluten free, super healthy option.
FAQ
What jam goes best with this chicken salad?
My favorites are guava, apricot, and peach. A thin layer adds sweetness and ties all the flavors together. You can experiment with other jams too (think fig, sweet chili, and bacon). That layer of sweetness makes a huge difference!
Can I make this chicken salad ahead of time?
Yes! The flavors improve after a few hours in the fridge. Store in an airtight container for up to 5 days.
What’s the best chicken to use?
Roast chicken gives the best flavor, but poached chicken or roast chicken thighs also work.
Can I swap the mayo for something healthier?
Greek yogurt works well as a lighter, tangier alternative.
What breads work best?
Fluffy white bread is my favorite, but croissants, toasted sourdough, or even lettuce wraps (for a gluten-free option) all work.
Can I customize this salad?
Yes — add extra vegetables, pickles, herbs, or even a sprinkle of nuts for crunch.
You Might Also Like…
Challah Bread: A step-by-step guide to making bakery-worthy challah at home.
Green Chicken Pot Pie: A comforting classic with a fresh, green twist that elevates weeknight dinner.
Cherry Compote French Toast: Sweet, tart, and irresistible — perfect for breakfast or a treat anytime.
Easy Sardine Spread: Savory, quick, and high in protein, the ideal snack or appetizer.
Chicken Salad Sandwich
Ingredients
- 2 cups rotisserie chicken, shredded
- 4 tbsp onion, finely chopped
- 1 small carrot, grated
- ½ cup corn kernels, roughly chopped
- 2 tbsp gherkins, finely chopped (optional)
- 3-4 tbsp mayonnaise, plus more to taste
- Fresh parsley, chopped
- Salt and black pepper
- Jam for serving (guava, apricot, peach, or fig)
- Potato chips, for serving
- Bread slices, toasted
Instructions
- Prepare the onions: Place the finely chopped onions in a sieve and rinse under cold water – this removes the pungent taste. Drain well.
- Mix the salad: In a medium bowl, combine the shredded chicken, rinsed onions, grated carrot, corn, gherkins (if using), and parsley. Add 3-4 tbsp mayonnaise and fold everything together. Taste and adjust: add more mayo if you want a creamier salad, and season with salt and black pepper as needed.
- Assemble the sandwich: Spread a thin layer of your chosen jam on one slice of toasted bread. Add a generous layer of the chicken salad on top. Top with a layer of potato chips for crunch. Close the sandwich with the second slice of bread. Serve immediately.
