The Best Classic Chicken Salad Sandwich Recipe: A Timeless Delight

There’s something undeniably comforting about a Classic Chicken Salad Sandwich. Whether you’re packing a picnic lunch, preparing a quick weekday meal, or hosting a brunch, this dish never fails to satisfy. With tender chunks of chicken, creamy mayonnaise, crunchy celery, and fresh herbs, this recipe is the perfect balance of flavors and textures.

In this comprehensive guide, we’ll walk you through how to make the best Classic Chicken Salad Sandwich, including cooking techniques, ingredient substitutions, and serving suggestions. Plus, we’ll share expert tips to ensure your chicken salad is always moist, flavorful, and restaurant-quality.

Why You’ll Love This Classic Chicken Salad Sandwich

Before diving into the recipe, let’s talk about why this version stands out:

✅ Perfectly cooked chicken – Using sous vide (or alternative methods) ensures juicy, tender meat every time.
✅ Creamy yet balanced dressing – A mix of mayo, Dijon mustard, and fresh lemon juice creates a rich yet tangy flavor.
✅ Crunchy, fresh add-ins – Celery, red onion, and herbs add texture and brightness.
✅ Versatile serving options – Enjoy it on bread, croissants, lettuce wraps, or even as a dip with crackers.

Now, let’s get into the details!

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Ingredients for the Best Classic Chicken Salad Sandwich

To make this Classic Chicken Salad Sandwich, you’ll need the following ingredients:

For the Chicken

• 1 3/4 pounds (800 g) bone-in, skin-on split chicken breast halves (2-3 breasts)
• Kosher salt and freshly ground black pepper (to taste)
• 2 whole lemons (1 sliced for sous vide, 1 for juice & zest)
• 4 sprigs fresh tarragon (plus 1 tbsp minced for dressing)

For the Dressing

• 1/4 cup mayonnaise (preferably homemade, plus more to taste)
• 1 tbsp Dijon mustard (plus more to taste)
• 1 tbsp minced flat-leaf parsley
• 1 tbsp minced chives
• 1/2 cup finely diced red onion (about 1/2 medium onion)
• 1/2 cup finely diced celery (from 1-2 stalks)
• 1 medium garlic clove, minced (about 1 tsp)

For Serving

• Fresh lettuce leaves (butter lettuce or romaine work well)
• Sandwich bread, croissants, or brioche buns
• Extra lemon wedges (optional)

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Step-by-Step Instructions

Step 1: Cook the Chicken (Sous Vide Method)

1. Season the chicken generously with salt and pepper.
2. Slice one lemon into 1/8- to 1/4-inch rounds.
3. Place chicken in a sous vide bag along with whole tarragon sprigs and lemon slices.
4. Seal the bag using a vacuum sealer or the water displacement method (for zipper-lock bags).
5. Preheat sous vide water bath to 155°F (68°C) and cook for 1 to 4 hours.
6. Transfer to an ice bath and chill for 15 minutes to stop cooking.

(Alternative cooking methods: See notes below for poaching, roasting, or grilling.)

Step 2: Prepare the Dressing

While the chicken cools:

1. Zest and juice the remaining lemon—you’ll need 1 tbsp juice + 1 tsp zest.
2. In a large bowl, combine mayonnaise, Dijon mustard, minced tarragon, parsley, chives, red onion, celery, and garlic.
3. Mix well, then adjust seasoning with extra lemon juice, salt, or pepper if needed.

Step 3: Assemble the Chicken Salad

1. Remove chicken from the bag, discard lemon slices and tarragon sprigs.
2. Debone and remove skin, then dice chicken into ½-inch cubes.
3. Fold chicken into the dressing gently to avoid breaking the meat.
4. Taste and adjust seasoning—add more mayo, mustard, or lemon juice if desired.

Step 4: Serve Your Classic Chicken Salad Sandwich

• On bread: Toast slices of sourdough or whole grain bread, add lettuce, and pile high with chicken salad.
• On croissants: For a richer sandwich, use buttery croissants.
• Lettuce wraps: For a low-carb option, serve in crisp butter lettuce leaves.
• With toppings: Add sliced avocado, tomatoes, or crispy bacon for extra flavor.

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The Secret to Perfectly Cooked Chicken for Your Classic Chicken Salad Sandwich

The foundation of any great Classic Chicken Salad Sandwich is perfectly cooked chicken. Overcooked chicken becomes dry and stringy, while undercooked chicken poses safety risks. To achieve tender, juicy meat every time, let’s explore the best cooking methods:

1. Sous Vide: The Foolproof Method

Sous vide (French for “under vacuum”) is a precision cooking technique that involves sealing food in a bag and cooking it in a temperature-controlled water bath. Here’s why it’s ideal for chicken salad:

✅ Even Cooking – The water bath maintains a consistent temperature, eliminating hot or cold spots.
✅ Juicy Results – Cooking at 155°F (68°C) ensures the chicken stays moist.
✅ Flexible Timing – Chicken can cook for 1 to 4 hours without overcooking.

How to Sous Vide Chicken for Salad:

1. Season chicken breasts with salt, pepper, lemon slices, and tarragon.
2. Vacuum-seal or use a zipper-lock bag with the water displacement method.
3. Cook at 155°F (68°C) for 1-4 hours.
4. Chill in an ice bath before dicing.

2. Poaching: The Traditional Approach

If you don’t have a sous vide machine, poaching is the next best method. The cold-start technique prevents overcooking:

1. Place chicken in a pot and cover with cold water.
2. Heat slowly to 170°F (77°C) (just below a simmer).
3. Cook for 15-20 minutes, then cool in broth for extra moisture.

3. Roasting or Grilling for Extra Flavor

For a deeper flavor, try roasting or grilling:

• Roasting: Bake at 375°F (190°C) until internal temp reaches 150°F (66°C).
• Grilling: Cook over medium heat, turning occasionally, until just done.

Pro Tip: Let the chicken rest for 10 minutes before dicing to retain juices.

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 Crafting the Creamiest, Most Flavorful Dressing

The dressing is what makes a Classic Chicken Salad Sandwich irresistible. A perfect balance of creaminess, tang, and freshness is key. Here’s how to make the best dressing:

1. The Base: Mayo vs. Alternatives

• Mayonnaise (Best Choice): Provides richness; use high-quality brands like Duke’s or Hellmann’s.
• Greek Yogurt: A lighter option, but tangier and less creamy.
• Avocado Mayo: For a dairy-free, richer taste.

Pro Tip: For extra depth, mix half mayo + half sour cream.

2. Must-Have Flavor Boosters

• Dijon Mustard – Adds sharpness and depth.
• Lemon Juice & Zest – Brightens the flavors.
• Fresh Herbs – Tarragon, parsley, and chives bring freshness.
• Garlic & Onions – Minced garlic and red onion add a savory bite.

3. The Perfect Texture Balance

• Crunchy Elements: Celery and red onion provide texture.
• Sweet Additions (Optional): Halved grapes, diced apples, or dried cranberries.
• Nutty Crunch (Optional): Toasted almonds, pecans, or walnuts.

Dressing Recipe Adjustments:

• Too thick? Add a splash of chicken broth or lemon juice.
• Too tangy? Balance with a pinch of sugar or honey.
• Need more flavor? Add a dash of Worcestershire sauce or smoked paprika.

Pro Tip: Let the dressed salad chill for 30 minutes before serving to let flavors meld.

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Serving & Storing Your Classic Chicken Salad Sandwich

Now that your chicken salad is ready, let’s talk about the best ways to serve and store it.

1. Best Bread & Serving Styles

• Classic Sandwich: Toasted sourdough, whole grain, or brioche buns.
• Luxury Option: Buttery croissants for a richer bite.
• Low-Carb: Butter lettuce wraps or cucumber slices.
• Open-Faced: On rye toast with avocado slices.

Top Add-Ons:

• Crispy bacon
• Sliced tomatoes
• Avocado
• Sprouts or arugula

2. Meal Prep & Storage Tips

• Fridge Storage: Keeps well for 3 days in an airtight container.
• Freezing? Not recommended—mayo can separate when thawed.
• Reviving Dry Salad: Stir in extra mayo or a splash of broth.

3. Creative Leftover Ideas

• Stuffed Avocados: Hollow out avocados and fill with chicken salad.
• Pita Pockets: Great for on-the-go lunches.
• Crackers or Endive Boats: Perfect for appetizers.

Pro Tip: If packing for lunch, keep bread separate to prevent sogginess.

Expert Tips for the Best Chicken Salad

✔ Use high-quality mayo – Homemade or a good brand like Duke’s or Hellmann’s makes a difference.
✔ Don’t overcook the chicken – Sous vide ensures perfect doneness, but if roasting, pull at 150°F (66°C).
✔ Let flavors meld – Letting the salad chill for 30 minutes before serving enhances taste.
✔ Add-ins & variations:

• Grapes & nuts: Add halved grapes and toasted pecans for sweetness and crunch.
• Curry powder: For a spiced twist, mix in 1 tsp curry powder.
• Avocado: Mash some into the dressing for extra creaminess.

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Alternative Cooking Methods for Chicken

If you don’t have a sous vide machine, here are other ways to cook the chicken:

1. Poaching (Cold-Start Method)

• Place chicken in a pot, cover with cold water, and bring to 170°F (77°C).
• Simmer gently for 15-20 minutes, then remove and cool.

2. Roasting

• Preheat oven to 375°F (190°C).
• Season chicken, roast until internal temp reaches 150°F (66°C) (about 25-30 mins).

3. Grilling

• Grill chicken over medium heat, turning occasionally, until cooked through.

(Using leftover rotisserie chicken? Shred about 2.5-3 cups for this recipe.)

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Nutritional Information (Per Serving)

Calories	Fat	Carbs	Protein
443 kcal	18g	5g	63g

(Serves 3-4)

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Frequently Asked Questions (FAQs)

1. Can I make this chicken salad ahead of time?

Yes! It keeps well in the fridge for up to 3 days.

2. What’s the best bread for a chicken salad sandwich?

• Sourdough (for tanginess)
• Brioche (for richness)
• Whole grain (for a healthier option)

3. Can I use Greek yogurt instead of mayo?

Yes, but the texture will be tangier and less creamy.

4. How do I prevent the salad from being dry?

• Don’t skimp on mayo.
• Add a splash of chicken broth if needed.

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Final Thoughts

This Classic Chicken Salad Sandwich is a foolproof recipe that’s creamy, crunchy, and packed with flavor. Whether you’re meal-prepping for the week or serving it at a gathering, it’s always a hit.