- Poach chicken breasts in a saucepan filled with water, ensuring the water is 1 inch above the meat. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the chicken is cooked through and tender. Drain and cool completely.
- Dice the cooled chicken into small, uniform cubes.
- In a bowl, combine the diced chicken, sliced celery, chopped onion, mayonnaise, Dijon mustard, salt, and pepper. Mix well until thoroughly combined and creamy.
- Refrigerate the chicken salad for at least 1 hour to allow the flavors to meld.
- Butter bread slices and toast in a pan or toaster until golden brown and crispy.
- Layer lettuce, 2-3 tablespoons of chicken salad, and another layer of lettuce on the toasted bread. Top with a second slice of toasted bread.
- Cut the sandwiches diagonally and serve immediately with chips or your favorite condiments, such as ketchup.
- Calories:450 kcal25%
- Energy:1882 kJ22%
- Protein:20 g28%
- Carbohydrates:40 mg40%
- Sugar:5 mg8%
- Salt:600 g25%
- Fat:25 g20%
Last Updated on 2 months by Neha Deshmukh
Easy Chicken Salad Sandwich Recipe – Celery & Dijon Twist
Hey everyone! If you’re anything like me, sometimes you just crave something simple, comforting, and utterly delicious. This easy chicken salad sandwich recipe is exactly that. I first made this when I was looking for a quick lunch that felt a little bit special, and it’s been a family favourite ever since. The little twist of Dijon mustard and the crunch of celery really elevate it – trust me! It’s perfect for a light lunch, a picnic, or even a quick dinner.
Why You’ll Love This Recipe
This chicken salad sandwich isn’t just easy; it’s packed with flavour and texture. It’s a fantastic way to use up leftover chicken, and it’s so much more interesting than your average sandwich. Plus, it comes together in under 30 minutes! Who doesn’t love a speedy, satisfying meal?
Ingredients
Here’s what you’ll need to make the best chicken salad sandwich:
- 8 slices White sandwich bread
- 2 tbsp Butter
- 300g Chicken breast
- 4 Celery stalks
- 1 large Red onion
- 5 tbsp Mayonnaise
- 1 tbsp Dijon mustard
- Salt to taste
- Crushed black pepper to taste
- 1 cup Iceberg lettuce leaves
Ingredient Notes
Let’s talk ingredients for a sec! Using good quality mayonnaise makes a big difference, but feel free to use your favourite brand. Now, the Dijon mustard is key – it adds a lovely tang that cuts through the richness of the mayo. Don’t skip it!
And the celery? Oh, the celery! It gives such a wonderful, satisfying crunch. I like to use about 4 stalks, but you can adjust to your liking. A little red onion adds a nice bite, but you could also use a milder white onion if you prefer.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, we need to cook the chicken. Poach the chicken breasts in a saucepan filled with water about 2.5cm (1 inch) above the meat. Bring it to a boil, then reduce the heat and simmer, covered, for about 15 minutes, or until the chicken is cooked through and tender.
- Once the chicken is cool enough to handle, dice it into small cubes. This is easiest when the chicken is chilled!
- Now for the fun part – making the salad! In a bowl, combine the diced chicken, sliced celery, chopped red onion, mayonnaise, Dijon mustard, salt, and pepper. Mix everything together until it’s nicely creamy.
- This is a pro tip: Refrigerate the chicken salad for at least an hour before assembling the sandwiches. This allows the flavours to meld together beautifully. Trust me, it’s worth the wait!
- While the salad chills, let’s get the bread ready. Butter each slice of bread and toast it in a pan until it’s golden brown and crispy.
- Time to assemble! Layer a few iceberg lettuce leaves on one slice of toasted bread, then spread about 2 tablespoons of the chicken salad on top. Add another layer of lettuce, and top with the other slice of toasted bread.
- Finally, cut the sandwiches diagonally and serve immediately. They’re delicious with chips or a dollop of ketchup!
Expert Tips
- Don’t overcook the chicken! It will become dry and tough.
- For a smoother salad, you can pulse the ingredients briefly in a food processor. But be careful not to over-process it – you still want some texture.
- Taste as you go and adjust the seasoning to your liking.
Variations
- Spice Level: Mild. If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad.
- Bread Options: Whole wheat bread is a great healthy alternative. Or, if you’re gluten-free, use your favourite gluten-free bread.
- Festival Adaptations: Picnic Lunch. This is perfect for a picnic! Pack the sandwiches in airtight containers with some fruit and a refreshing drink. My family loves to take this on our summer trips.
Serving Suggestions
This chicken salad sandwich is fantastic on its own, but here are a few ideas to complete the meal:
- A side of crispy potato chips
- A fresh green salad
- A bowl of tomato soup
- Some crunchy carrot sticks and cucumber slices
Storage Instructions
Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh! The bread will get soggy if you store the assembled sandwiches.
FAQs
Is this chicken salad safe to eat after a day?
Yes, as long as it’s stored properly in an airtight container in the refrigerator. But for the best flavour and texture, it’s best eaten within 24 hours.
Can I use Greek yogurt instead of mayonnaise?
Absolutely! Greek yogurt is a healthier alternative to mayonnaise. It will give the salad a slightly tangier flavour.
What kind of bread works best for this sandwich?
White bread is classic, but whole wheat, sourdough, or even a croissant would be delicious!
Can I add other vegetables to the chicken salad?
Definitely! Diced grapes, chopped pickles, or shredded carrots would all be great additions.
How can I make the chicken salad less dry?
Add a little more mayonnaise or a splash of milk or cream. You can also add a tablespoon of pickle relish for extra moisture and flavour.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
