Chicken Salad Sandwiches
Creamy, lemony chicken salad with crunchy celery and fresh dill, piled into soft bread with lettuce and tomato. Ten minutes, no cooking.
What you'll need
- 3 cups Crock Pot Shredded Chicken, cold
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 celery ribs, finely diced
- 2 tablespoons finely chopped red onion or green onion
- 1 tablespoon chopped fresh dill or parsley
- 0.25 teaspoon kosher salt, or to taste
- 0.25 teaspoon black pepper
- 0.5 cup halved red grapes (optional)
- 8 slices sandwich bread, or 4 soft rolls
- 4 leaves green leaf lettuce
- 1 tomato, sliced
How to make it
Chop the cold shredded chicken into small pieces so the salad holds together on the bread.
In a bowl, stir together the mayonnaise, mustard and lemon juice.
Add the chicken, celery, onion, dill, salt, pepper and grapes if using, and fold until everything is coated. Taste and add a pinch more salt if needed; the chicken is already seasoned.
Lay lettuce and tomato on four slices of bread, pile on the chicken salad, and top with the remaining bread. Cut in half and serve.
Chef's secrets
Chopping the chicken small makes a salad that stays in the sandwich.
Toast the bread for extra crunch.
Serve with cut fruit or vegetable sticks to round out dinner.
Good to know
Keep chicken salad refrigerated and never leave it out more than 2 hours. Eat it within 3 to 4 days of when the chicken was cooked, which makes Wednesday the last day for a Sunday batch.
Mix the chicken salad up to a day ahead, as long as the chicken is still inside its 3-to-4-day window, and keep it covered in the fridge. Build the sandwiches just before eating so the bread stays soft, not soggy.
