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Chicken Salad Sandwiches

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Prep Time 15 minutes
Servings 4

Ingredients
  

  • Chicken Salad
  • 3 cups 420g cooked chicken, shredded or diced
  • 3 stalks celery finely diced
  • ½ cup 75g red grapes, halved
  • ½ cup 60g toasted pecans or walnuts, roughly chopped
  • 3 green onions thinly sliced
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • Dressing
  • ½ cup 120g mayonnaise
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • Sandwiches
  • 8 slices sourdough brioche, or thick white sandwich bread
  • Butter for spreading optional
  • Lettuce leaves
  • Thinly sliced cucumber optional
  • Thinly sliced avocado optional

Instructions
 

  • Toast the bread lightly if desired. Toast pecans or walnuts in a dry pan for 3 to 4 minutes until fragrant.
  • Whisk together all dressing ingredients until smooth. Season boldly with salt and pepper.
  • Combine shredded chicken, celery, grapes, green onions, dill, and parsley in a large bowl.
  • Pour dressing over the chicken mixture. Fold gently until just combined. Do not overmix.
  • Taste and adjust seasoning with salt, pepper, and lemon juice.
  • Chill for at least 15 minutes before assembling.
  • Butter the bread lightly. Lay lettuce on the bottom slice. Add a generous scoop of chicken salad.
  • Top with cucumber and avocado if using. Close the sandwich and cut diagonally to serve.

Notes

  • Use rotisserie chicken for the best flavor and easiest preparation
  • Shred chicken by hand for better texture and dressing absorption
  • Season the chicken lightly before mixing in the dressing for layered flavor
  • Add dressing gradually and stop when everything is just coated
  • Chill before serving for the flavors to come together and the salad to firm up
  • Toast the bread to prevent sogginess and add crunch
  • Layer lettuce between the bread and the filling to act as a moisture barrier
  • Cut sandwiches just before serving to prevent soggy edges
  • Keeps in the fridge for up to 4 days in an airtight container
  • Do not freeze — mayonnaise separates, and vegetables lose all texture