Chicken salad sandwiches are one of those simple classics that can go real wrong if they’re dry, bland, or drowning in mayo. We’re not doing that here. When it comes to mouthwatering Southern cooking, I'm your girl! I know chicken salad should be creamy, well-seasoned, and have just enough crunch to keep every bite interesting. Pile it onto toasted bread, scoop it into a buttery croissant, or keep it light with lettuce wraps.
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Chicken Salad Ingredients
- Cooked Chicken: It's best to use cooked chicken breasts, chicken thighs, or chicken tenders. You can cook the chicken by boiling, grilling, baking, or even using leftover rotisserie chicken. The key is to ensure that the chicken is cooked thoroughly and seasoned to your liking before shredding or chopping it into bite-sized pieces for the salad. If you prefer a shortcut, you can also use canned chicken or pre-cooked chicken strips, which can be found in the refrigerated or canned meat section of most grocery stores. These options are convenient and can save you time in the kitchen while still providing a tasty base for your chicken salad.
- Mayonnaise
- Celery
- Onions
- Pickle Relish
- Salt, Pepper, Garlic Powder & Onion Powder
How to Make Chicken Salad Sandwiches
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the chicken: Chop or shred the cooked chicken into bite-size pieces and place it in a large mixing bowl.
- Add the crunch: Stir in the diced celery and finely chopped onions.
- Build the creamy base: Add the mayonnaise and pickle relish. Start with a smaller amount of mayo and add more as needed to reach your preferred creaminess.
- Season it right: Sprinkle in salt, pepper, garlic powder, and onion powder. Stir well and taste, then adjust seasoning if needed.
- Chill for best texture: Cover and refrigerate for at least 1 hour so the flavors come together and the salad thickens.
- Serve: Serve on sandwich bread, croissants, crackers, or lettuce wraps.
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Chicken Salad Sandwiches
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Ingredients
- 2 cups cooked chicken breasts Shredded or chopped into cubes. You can use rotisserie chicken, cooked chicken, or roast your own chicken breasts.
- ½ cup mayo
- 1 celery stalk Finely chopped
- ¼ cup finely chopped onions Add more/adjust to taste as necessary.
- ¼ cup pickle relish I used sweet relish. Use what you prefer.
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- salt and pepper to taste
- croissants
Instructions
- Combine all of the ingredients in a large bowl and stir. Taste repeatedly and adjust the spices to suit your taste.
- Serve chilled or warm on croissants.
Notes
- Feel free to add cooked, boiled eggs to the salad.
- When using rotisserie chicken, I remove the skin from the breasts. You can leave it if you wish.
- The consistency of this chicken salad is thick and creamy. If you like a really creamy salad, add additional mayo.
- If you are looking to make the recipe with no mayo, use plain Greek yogurt or sour cream instead.
- Leftover chicken salad will get watery as it absorbs the moisture from the salad ingredients. You can drain the excess water and give the salad a stir.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Variations/Substitutions and Add-ins
There are so many ways to switch up this salad and the flavors. I personally love adding seafood.
- Turkey
- Shrimp
- Tofu
- Bacon
- Pickles
- Avocado
- Hummus
- Cucumber
- Bell Peppers
- Carrots
- Tomatoes
- Grapes
- Cranberries
- Almonds
- Pecans
- Grated Cheese
I like to air fry or smoke the chicken. Check out these recipes: Air Fryer Chicken Breast and Traeger Smoked Pulled Chicken.
You can also roast the chicken. Preheat oven to 425 degrees. Add 2 chicken breasts to a sheet pan lined with parchment paper. Bake the chicken for 16-20 minutes or until it reaches an internal temperature of 165 degrees. Use a meat thermometer.
You can't go wrong when you use something creamy. Greek yogurt or sour cream are the best swaps. You can use equal parts. You can even add in some mashed avocado.
Cool and drain the chicken first: After cooking, let it cool completely and get rid of any extra liquid before chopping or shredding. Warm, steamy chicken is a fast track to watery chicken salad.
Pat the veggies dry: Celery, onions, grapes, whatever you’re adding, give them a quick paper towel pat so you’re not sneaking extra moisture into the bowl.
Use thick, creamy binders: Stick with mayo, Greek yogurt, or a combo of both. Thin dressings slide right off and leave you with a soupy mess.
Add the binder a little at a time: Start small and mix, then add more as needed. Dumping it all in at once is how chicken salad turns from creamy to swimming.
Chill before serving: Let it rest in the fridge for at least an hour so the flavors come together and the mixture thickens up into that creamy, scoopable texture.
Making it ahead and allowing it to sit in the fridge helps with the flavor development because the flavors are allowed to meld.
Store it in an airtight container in the refrigerator. Make sure the container is tightly sealed to prevent air from entering, which can cause the salad to spoil more quickly. Eat it within 3-4 days of preparation. If the salad seems a little dry after chilling, stir in a splash of mayo or a squeeze of lemon juice before serving.
After 3-4 days, the quality of the salad may start to deteriorate, and it may not be safe to eat.
You can freeze it, but I wouldn’t recommend it. In general, mayo does not freeze well and usually develops ice crystals.
Pair With These Dishes
Cajun Fries
Fruit Salad with Honey Lime Dressing
Creamy Southern Coleslaw
Slow Cooker Crockpot Au Gratin Potatoes
Bow Tie Pasta Salad with Italian Dressing
More Salad Recipes
Chicken Caesar Pasta Salad
Fried Chicken Salad
Spaghetti Salad with Italian Dressing
Bacon Ranch Pasta Salad
Southern Macaroni Salad
Lump Crab Salad with Real Crab Meat
Seafood Pasta Salad with Shrimp and Crab
Ashley says
I’ve made this multiple times since I saw it posted! It’s that good! Can’t beat a delicious chicken salad recipe that’s easy to prepare. Thank you!
staysnatched says
Yay! So glad you loved it!
Monica O says
Made these for Easter, and used Greek yogurt instead of mayo. They were so good and super easy! Def a hit!
staysnatched says
Glad to hear it was a hit!
Nek C says
Savory!!! I would’ve never thought to put a chicken salad on a croissant. Looking forward to the leftovers tomorrow.
staysnatched says
So glad to hear it!
Iman Lott Powell says
Took 14 minutes!!! Excellent flavor!!! I'm already searching for the next recipe to try!!!!
staysnatched says
Wonderful! Glad to hear it.