Classic chicken salad sandwich with celery and mayo

My grandma kept a jar of mayonnaise like it guarded state secrets — always within reach for sandwiches, picnics, and the kind of small celebrations that make ordinary Tuesdays feel special. I still hear the soft clink of the spoon against glass as she stirred in chopped celery and a squeeze of lemon, saying, “A good chicken salad fixes anything.” This recipe nods to that bowl on her counter: simple, creamy, and bright with celery crunch. Whether you use leftover chicken, a rotisserie bird, or poach breasts on the stove, you’ll get that cozy, slightly tangy bite that makes you want to call someone and invite them over for lunch.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This chicken salad sandwich hits all the comfy notes: creamy mayo, crunchy celery, bright lemon, and tender shredded chicken. It delivers a contrast of textures — soft bread, crisp celery, and pillowy chicken — and a clean, tangy flavor that never gets boring. It’s so easy even your oven can’t mess it up, and you’ll smell that fresh lemon and toasted bread way before hunger sets in. Perfect for lunch, picnics, or a quick dinner that still feels like you tried.

Ingredients

For the Main Dish:

• 2 cups shredded cooked chicken (about 12 oz; use rotisserie or poached)
• 1/2 cup finely chopped celery (about 2 stalks)
• 1/3 cup mayonnaise (use more or less to taste)
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp finely chopped green onions or mild red onion
• 2 tbsp chopped fresh parsley (optional)
• 1/4 tsp kosher salt (adjust)
• 1/4 tsp freshly ground black pepper
• 8 slices of your favorite bread (sourdough, whole wheat, or soft sandwich loaf)
• 4 leaves of lettuce (butter or romaine)

For the Sauce / Garnish (if applicable):

• Optional: 1/4 cup mayonnaise + 1 tsp honey for a sweet slaw-style drizzle
• Optional crunch: 1/4 cup chopped toasted walnuts or pecans

How I Make It

Step 1:

Start by preparing the chicken. If I don’t have leftover chicken, I poach two boneless, skinless breasts in a shallow pan with 4 cups water, a pinch of salt, and a smashed garlic clove. I bring the water to a gentle simmer and cook the breasts for about 12–15 minutes, until the internal temp reaches 165°F. The kitchen smells soft and savory; I let them rest a few minutes, then shred with two forks — tender, warm ribbons make the salad extra comforting.

Step 2:

While the chicken cools a touch, I chop the celery, green onions, and parsley. The celery gives a satisfying crunch and a cool green scent. I toss the chopped veggies into a mixing bowl with the shredded chicken. If you like a little snap, leave the celery a touch larger; for baby mouths, chop it finer.

Step 3:

In a small bowl I whisk together mayonnaise, Dijon mustard, and fresh lemon juice until smooth. Then I fold the dressing into the chicken mixture, tasting as I go. I add the salt and pepper, sometimes a pinch more lemon for brightness. The smell turns bright and citrusy; you’ll notice the flavors snap together like puzzle pieces.

Step 4:

Assemble the sandwiches: toast the bread if you want a little crunch and warmth — I like a light golden color and crispy edges. Layer lettuce, a thick scoop of chicken salad, and a sprinkle of toasted nuts if using. Press gently so the sandwich holds but still looks pillowy. If you toast the bread, listen for that little crackle when you bite in —pure satisfaction.

Step 5:

Serve immediately or chill for 30 minutes to let flavors mingle. If I make it ahead, I store the salad separately from the bread so the bread stays fresh and the filling keeps its texture. Garnish with extra parsley and a wedge of lemon for color and zing.

Pro Tips

• Poach chicken in simmering (not rolling boil) water for 12–15 minutes so it stays tender.
• Use rotisserie chicken to cut total time — shredding warm meat gives the salad more depth than cold pre-chopped meat.
• Adjust mayo by tablespoons: start with 1/3 cup and add more if you like it creamier.
• For crunch without nuts, stir in toasted pepitas or crisp apple cubes (try 1/4 cup finely diced).

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey — similar flavor, slightly leaner.
• For a vegetarian twist, use mashed chickpeas (2 cups) instead of chicken; yield a similar texture.
• Replace some or all mayonnaise with plain Greek yogurt for tang and fewer calories; texture becomes lighter.
• Make it gluten-free by serving on gluten-free bread or lettuce wraps.

Variations & Tips

• Spicy: add 1–2 tsp Sriracha or chopped jalapeño for heat.
• Kid-friendly: omit mustard and use a little extra mayo; add finely diced apple for sweetness.
• Herb-forward: swap parsley for dill or tarragon for a fresh, bright change.
• Crunchy-sweet twist: fold in 1/4 cup dried cranberries and toasted pecans.
• Curried chicken salad: stir in 1 tsp curry powder and a pinch of cumin for a warm, aromatic version.
• Open-faced: serve on toasted sourdough with arugula and sliced tomato for a light lunch.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Store the chicken salad in an airtight container in the fridge for up to 3 days. Keep bread separate and assemble just before serving to avoid sogginess.

Can I double the recipe?

Sure thing. Use a larger bowl and scale the dressing ingredients accordingly. Make sure to season as you go — sometimes doubling dry seasonings needs a pinch more than straight math.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken is done when it reaches 165°F and the juices run clear. Visual cues: tender, opaque white meat that shreds easily and smells savory and clean.

What if I don’t have ingredient X?

If you don’t have celery, use thinly sliced cucumber or apple for crunch. No Dijon? Use regular yellow mustard or a teaspoon of white wine vinegar for tang.

How I Like to Serve It

I love these sandwiches with crunchy kettle chips, a crisp pickle, and iced tea on a warm afternoon. They work great for potlucks — I bring the salad and a tray of bread so people can build their own. In cooler months, I pile the salad on warm toasted sourdough and serve with a bowl of tomato soup for comfort. They travel well to picnics, and they make excellent, satisfying lunches for workdays.

Notes

• Store leftovers in the fridge for up to 3 days. Keep the bread separate until serving.
• Cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!