Creamy Chicken Salad Sandwiches
Creamy Chicken Salad Sandwiches
Ingredients
For the Creamy Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 8 slices sandwich bread or sub rolls, or 4 sub rolls
- green leaf lettuce, as needed
- 1 tomato, sliced, as needed
Instructions
- 1
If not already done, prepare your cooked chicken breast. You can boil, bake, or pan-fry chicken breasts until fully cooked, then allow them to cool completely. Once cooled, shred or dice the chicken into bite-sized pieces. You should have about 3 cups.
- 2
In a large mixing bowl, combine the shredded or diced chicken, finely diced celery, finely minced red onion, and chopped fresh dill.
⏱️ 5 min
- 3
Add the mayonnaise, freshly squeezed lemon juice, salt, and freshly ground black pepper to the bowl with the chicken mixture. Stir gently until all ingredients are well combined and the chicken is evenly coated with the creamy dressing.
⏱️ 3 min
- 4
Taste the chicken salad and adjust seasonings as needed. You might want a little more salt, pepper, or lemon juice to suit your preference.
⏱️ 2 min
- 5
To assemble the sandwiches or subs, spread a generous amount of chicken salad onto one slice of bread or inside a split sub roll. Top with green leaf lettuce and sliced tomato, if desired. Place the second slice of bread on top or close the sub roll.
⏱️ 5 min
- 6
Serve immediately or cover and refrigerate for up to 3 days. The flavors tend to meld and improve after chilling for at least 30 minutes.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Salad Sandwiches
Ingredients
For the Creamy Chicken Salad
- 3 cups cooked chicken breast, shredded or diced
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely minced
- 2 tablespoons fresh dill, chopped
- 3/4 cup mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 8 slices sandwich bread or sub rolls, or 4 sub rolls
- green leaf lettuce, as needed
- 1 tomato, sliced, as needed
Instructions
- 1
If not already done, prepare your cooked chicken breast. You can boil, bake, or pan-fry chicken breasts until fully cooked, then allow them to cool completely. Once cooled, shred or dice the chicken into bite-sized pieces. You should have about 3 cups.
- 2
In a large mixing bowl, combine the shredded or diced chicken, finely diced celery, finely minced red onion, and chopped fresh dill.
⏱️ 5 min - 3
Add the mayonnaise, freshly squeezed lemon juice, salt, and freshly ground black pepper to the bowl with the chicken mixture. Stir gently until all ingredients are well combined and the chicken is evenly coated with the creamy dressing.
⏱️ 3 min - 4
Taste the chicken salad and adjust seasonings as needed. You might want a little more salt, pepper, or lemon juice to suit your preference.
⏱️ 2 min - 5
To assemble the sandwiches or subs, spread a generous amount of chicken salad onto one slice of bread or inside a split sub roll. Top with green leaf lettuce and sliced tomato, if desired. Place the second slice of bread on top or close the sub roll.
⏱️ 5 min - 6
Serve immediately or cover and refrigerate for up to 3 days. The flavors tend to meld and improve after chilling for at least 30 minutes.