Add Preferred SourceChicken Salad Sandwich is a simple, filling, and endlessly customizable dish that makes every meal feel like a win. It’s got juicy chicken with a creamy yogurt-mayo dressing, Dijon mustard, and lemon juice that brightens things up, and lettuce, celery, and onions that add crunch to every bite. If you want a mix of flavors and textures, this one is worth keeping in your lunch rotation.
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I’ve made these chicken salad sandwiches for quick lunches with friends, game days, and meal prep, and they’re always a hit. I’ve even packed them for picnics and road trips because they travel well and don’t need to be reheated. You can make the chicken salad ahead and keep it chilled in the fridge, or freeze the cooked chicken until you’re ready to assemble everything and dig in.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Salad Sandwich with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll have a creamy, flavor-packed sandwich ready to go in no time.
Make the Creamy Dressing
In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, onion powder, celery seeds, salt, and pepper until smooth and well blended.
The dressing should have just enough tang to balance out the richness. Feel free to adjust with a little extra lemon juice or Dijon mustard for a brighter, sharper flavor.
Add the Chicken and Mix-Ins
Fold in the cooked, chopped chicken along with the dried cranberries, chopped celery, and green onions. Stir until everything is evenly coated in the dressing and no dry bits remain.
Chill the Chicken Salad Mixture
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour. This helps the flavors settle and blend, giving you a much more cohesive and tasty filling.
Assemble the Chicken Salad Sandwiches
Split your burger buns with a serrated knife to get a clean cut without squishing the bread. Then, start layering the bottom halves with crisp lettuce. Make sure you pat them dry or the moisture will make your buns soggy.
Using tongs or a large spoon, add a generous amount of the chilled chicken salad over the top. Finish the layer with slices of tomato and red onion for extra flavor and crunch, and finally, top with the other half of the bun.
Serve immediately, and enjoy!
Recipe Notes and Expert Tips
I’ve made this sandwich countless times, and here are the most helpful tips I’ve learned to make sure yours turns out just right.
- Start with Cooked Chicken: Use fully cooked chicken breast for best results. If you’re using leftovers or rotisserie chicken, remove any skin and chop it finely.
- Aim for Even Pieces: Chop your chicken, celery, and onions into similar sizes for consistent texture in every bite.
- Use a Mix of Yogurt and Mayo: Adding yogurt lightens things up, while the mayo adds classic creaminess—adjust the ratio to suit your preference.
- Try Different Add-Ons: Feel free to mix in extras like chopped apples, grapes, fresh herbs, chives, walnuts, or even a little hot sauce if you want some heat.
- Let It Rest: Chilling the salad in the refrigerator helps the flavors meld and makes the mixture easier to scoop onto buns.
- Go Fresh on the Toppings: Crisp lettuce, juicy tomato slices, and red onions add crunch and freshness that balance the creamy filling.
- Choose the Right Bread: Soft burger buns work well, but croissants or toasted sourdough can take it up a notch.
- Taste Before Serving: After chilling, give the salad a final stir and taste—sometimes it needs just a little more salt or a dash of mustard.
How to Store Leftovers
Store leftover chicken salad in an airtight container in the fridge for up to 3 days. For best results, keep the filling and buns separate to avoid soggy sandwiches.
I don’t recommend freezing this recipe since it may lose its crunch and become watery, and the mayo can separate once thawed. You can only freeze the cooked chicken for up to 3-4 months and defrost it in the fridge once you’re ready to assemble the salad sandwich and serve it fresh.
What to Serve With Chicken Salad Sandwich
This sandwich pairs well with all kinds of sides, whether you’re keeping it light or making it a more filling meal. For a fresh twist, try a green salad topped with nuts, such as almonds or pecans, for added crunch. It also works great in lettuce wraps with a sprinkle of fresh dill, basil, or parsley for a herby flavor.
If you want it heartier, serve it alongside a small bowl of soup, some grilled veggies, or even a slice of roast chicken for protein. And of course, you can’t go wrong with classic sides like chips, pickles, iced tea, or lemonade.
More Easy Recipes for You to Try at Home
I’ve got more quick, easy, ready-in-minutes meals that are just as filling and crowd-friendly as this one. Make sure to check them out!
- Blackened Chicken Club Sandwiches
- Marry Me Chicken Gnocchi
- Big Mac Pinwheels
- Miso Butter Chicken Thighs
- Jalapeño Honey Cornbread Muffins
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Chicken Salad Sandwich
Ingredients
- 1 ½ cups cooked boneless skinless chicken breast
- ½ cup dried cranberries
- ¼ cup celery chopped
- 2 tablespoons green onions chopped
- ¼ cup Greek yogurt
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ tablespoon lemon juice
- ½ teaspoon onion powder
- ¼ tablespoon celery seeds
- Salt and pepper
To serve:
- 4 burger buns
- Tomatoes
- Lettuce
- Red onions
Instructions
- In a large bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, onion powder, celery seeds, salt, and pepper.¼ cup Greek yogurt, 3 tablespoons mayonnaise, 2 teaspoons Dijon mustard, ½ tablespoon lemon juice, ½ teaspoon onion powder, ¼ tablespoon celery seeds, Salt and pepper
- Stir in the chopped chicken, dried cranberries, celery, and green onions until well coated.1 ½ cups cooked boneless skinless chicken breast, ½ cup dried cranberries, ¼ cup celery, 2 tablespoons green onions
- For best flavor, cover and refrigerate the salad for at least 1 hour to let the flavors blend.
- Place lettuce on each burger bun, spoon over the chicken salad, and add tomato and red onion slices if desired.4 burger buns, Tomatoes, Lettuce, Red onions
Video
Notes
- Start with Cooked Chicken: Use fully cooked chicken breast for best results. If you’re using leftovers or rotisserie chicken, remove any skin and chop it finely.
- Aim for Even Pieces: Chop your chicken, celery, and onions into similar sizes for consistent texture in every bite.
- Use a Mix of Yogurt and Mayo: Adding yogurt lightens things up, while the mayo adds classic creaminess—adjust the ratio to suit your preference.
- Try Different Add-Ons: Feel free to mix in extras like chopped apples, grapes, fresh herbs, chives, walnuts, or even a little hot sauce if you want some heat.
- Let It Rest: Chilling the salad in the refrigerator helps the flavors meld and makes the mixture easier to scoop onto buns.
- Go Fresh on the Toppings: Crisp lettuce, juicy tomato slices, and red onions add crunch and freshness that balance the creamy filling.
- Choose the Right Bread: Soft burger buns work well, but croissants or toasted sourdough can take it up a notch.
- Taste Before Serving: After chilling, give the salad a final stir and taste—sometimes it needs just a little more salt or a dash of mustard.
