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The Best Classic Chicken Salad Sandwich Recipe: A Timeless Delight

Classic Chicken Salad Sandwich
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This classic chicken salad sandwich is creamy, flavorful, and perfect for a quick lunch or picnic. Tender chicken is mixed with fresh herbs, crunchy celery, and a tangy dressing for a satisfying sandwich filling. Serve it on toasted bread with crisp lettuce for the ultimate bite!

Ingredients

Scale
  • 1 ¾ lbs (800g) bone-in, skin-on chicken breasts (2–3 halves)
  • Kosher salt & freshly ground black pepper
  • 2 lemons
  • 4 sprigs fresh tarragon, plus 1 tbsp minced tarragon leaves, divided
  • ¼ cup mayonnaise (preferably homemade), plus more to taste
  • 1 tbsp Dijon mustard, plus more to taste
  • 1 tbsp minced flat-leaf parsley (leaves & tender stems)
  • 1 tbsp minced chives
  • ½ cup finely diced red onion (about ½ medium onion)
  • ½ cup finely diced celery (1–2 stalks)
  • 1 medium garlic clove, minced (about 1 tsp)

Instructions

1. Cook the Chicken (Sous Vide Method – See Notes for Alternatives)

  • Season chicken generously with salt and pepper.
  • Slice 1 lemon into thin rounds.
  • Place chicken in a vacuum or zipper-lock bag with tarragon sprigs and lemon slices.
  • Seal the bag (using water displacement for zipper-lock).
  • Sous vide at 155°F (68°C) for 1-4 hours.
  • Transfer to an ice bath and chill for 15 minutes.

2. Prepare the Dressing

  • In a large bowl, mix:
    • 1 tbsp lemon juice + 1 tsp zest from the remaining lemon
    • Mayonnaise, Dijon mustard, minced tarragon, parsley, chives, red onion, celery, and garlic.
  • Taste and adjust with more lemon juice if needed.

3. Assemble the Chicken Salad

  • Remove chicken from bags; discard lemon slices and tarragon sprigs.
  • Remove skin and bones; dice meat into ½-inch cubes.
  • Gently fold chicken into the dressing.
  • Season with salt & pepper to taste. Add more mayo or mustard if desired.

4. Serve

  • Chill for 15 minutes before serving.
  • Enjoy on toasted bread with lettuce or as a wrap.

Notes

  • Alternative Cooking Methods:
    • Poach chicken in gently simmering water until 150°F (66°C) internally.
    • Roast or grill until cooked through.
    • Use leftover rotisserie chicken (about 2½-3 cups diced).

Nutrition

Find it online: https://recipes.gernarb.com/the-best-classic-chicken-salad-sandwich-recipe-a-timeless-delight/