Chicken salad sandwich with tender bites of lean protein mixed with crunchy vegetables tossed in a creamy mustard sauce and served on slices of delicious multigrain bread. This recipe is a great base to add your favorite fillings to make it a customizable meal solution.
A satisfying chicken salad sandwich recipe to help fuel your day. Leave those lunchtime blues behind with a meal packed with protein, carrots, celery, and balanced with an amazing tangy mustard sauce. Sautéing seasoned chicken breast makes for a flavorful filling, but if you’re in a pinch for time, then shredded rotisserie chicken is a great substitute.
After a quick chop and toss of the base ingredients, you have endless options to personalize to your liking. I’m a big fan of adding colorful foods to provide extra phytonutrients to each serving, like tomatoes, lettuce, avocado or sprouts.
Chicken cooking tips
When sautéing chicken breasts, make sure to flatten them to equal thickness, about 3/4-inch. This technique helps the meat cook evenly and not become too dried out. Grocery stores and markets also sell thinly sliced portions, which quickly cooks so keep an eye out.
Let the chicken cool to allow for carryover cooking, I like to target 160 to 165ºF internal temperature to gauge the doneness. If you have leftover grilled or roasted chicken, those will also work great for this sandwich as well. Dice the meat into smaller cubes, or shred- cooks choice!
The mustard sauce
For the mustard sauce, I balance the pungency with creaminess. I recommend whipping up homemade mayonnaise, it’s quite easy to do and I bet you already have the necessary ingredients. Plain Greek yogurt (nonfat or regular) is a comparable substitute for a lightened-up alternative. I use it in my curried chicken salad sandwich, the slight tartness from the fermented milk is delightful.
Building a better sandwich
The key to great sandwich architecture starts with the bread. You want slices that provide the right structural integrity to support the filling, especially for hearty mixtures like chicken salad. The texture should be slightly soft but sturdy enough that it doesn’t fall apart. Nobody should struggle while trying to enjoy their meal!
For this recipe, I selected a multigrain sandwich bread to provide just the right structural integrity, while not sacrificing on taste. Whether or not you’re on a gluten-restricted diet, this bread hits a home run. It has a hint of sweetness, with just the right tender chew that you crave from traditional versions. Plus, there’s a nutritional bonus from the variety of grains like brown rice, sorghum, amaranth, and teff. Pop a few slices in the toaster to enhance that freshly baked flavor and aroma.
Variety keeps mealtime exciting and I recommend serving these sandwiches with a few toppings to complement the chicken salad filling. Sliced ripe tomatoes, avocados, lettuce, sprouts, and cucumber are some tasty ideas.
This recipe was quickly devoured and we even had some extra for lunch the next day. It’s a fantastic make-ahead recipe or the components can be used for weekly meal prep. I’d love to hear other ways you serve up your sandwich in the comments section below!
More sandwich recipes
Using alternative ingredients to mimic gluten
Gluten formation plays a critical role in bread products, providing texture, volume, and appearance. A combination of gluten-free alternative flours like brown rice, amaranth, sorghum, plus eggs can be used to provide protein structure. Stabilizers like starches and gums are also added to the formula. These key ingredients along with others can help to achieve a similar consistency and taste to wheat flour in baked goods.
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Chicken Salad Sandwich
- 1 ½ pounds boneless skinless chicken breast
- ¼ teaspoon kosher salt, plus more for seasoning
- ⅛ teaspoon black pepper, plus more for seasoning
- 1 tablespoon olive oil
- ¾ cups diced celery, ¼-inch dice
- ½ cup diced carrots, ¼-inch dice
- ¼ cup finely chopped red onion
- ½ cup mayonnaise
- 1 ½ tablespoons dijon mustard
- 12 slices sandwich bread
- Season chicken breasts with salt and pepper.
- Heat a large skillet over medium heat and add olive oil.
- Once the oil is hot, add the chicken breasts.
- Cook for about 5 to 7 minutes on each side, or until flesh is no longer pink and internal temperature is 160 to 165°F (71 to 74ºC).
- Allow chicken to slightly cool, then cut into ½-inch cubes.
- In a medium-sized bowl combine diced chicken, ¼ teaspoon salt, ⅛ teaspoon black pepper, celery, carrots, red onion, mayonnaise, and mustard.
- Taste and adjust seasonings as desired.
- Fill each sandwich with the chicken salad and any additional fillings.
- Serving Size: 1/2 cup chicken salad filling
- Filling Suggestions: Alfalfa sprouts, lettuce, tomato, avocado, cheese, cucumber.
- Store bought mayonnaise can be substituted with homemade mayonnaise.
- Greek yogurt can be substituted for mayonnaise.
- Chicken salad can be stored in an airtight container for up to 2 days in the refrigerator.
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