Recipe

Creamy Chicken Salad Sandwich

A bright, mayo and Greek yogurt chicken salad with crunchy celery, snappy pickles, and a lemony Dijon kick. Weeknight-friendly, lunchbox-ready, and wildly good on toasted bread.

By Matt Campbell

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4.8 (214)

A real photo of a toasted chicken salad sandwich cut in half on a wooden board, with creamy chicken salad spilling slightly, crisp lettuce, and pickles on the side

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Chicken salad sandwiches have two possible destinies: sad desk lunch or how is this so good. This one is firmly in the second category. It is creamy but not heavy, punchy but not loud, and it has crunch in all the right places so every bite feels like it means something.

The secret is balance: half mayo for richness, half Greek yogurt for lift, plus Dijon, lemon, and just enough pickle brine to make the whole situation pop. Pile it onto toasted bread, add something crisp (lettuce, cucumber, sprouts, your choice), and suddenly leftover chicken is wearing a fancy outfit.

A real photo of a glass mixing bowl with shredded chicken salad being stirred with a spoon on a kitchen counter

Why It Works

Ultra-creamy texture without being greasy: Greek yogurt lightens the mayo and keeps the salad scoopable, not sloppy.
Big flavor fast: Dijon, lemon zest, and a splash of pickle brine bring instant brightness.
Crunch that stays crunchy: Celery and red onion add snap, and the chicken is chopped or shredded so it holds the dressing instead of swimming in it.
Flexible on purpose: Use rotisserie chicken, leftover roast, or poached chicken. Swap herbs, add grapes, go spicy. This recipe is a friendly guideline, not a contract.

Storage Tips

How to Store It

Store the chicken salad in an airtight container in the fridge for 3 to 4 days. If you are meal-prepping, keep any lettuce and tomatoes separate so your sandwich does not turn into a moisture festival.

Keep It Fresh

Best texture: Stir before serving. The dressing can settle a bit.
If it thickens: Loosen with 1 to 2 teaspoons lemon juice, pickle brine, or a little more yogurt.
Make-ahead tip: Mix everything except the herbs, then stir herbs in right before eating for the brightest flavor.

Can You Freeze Chicken Salad?

I do not recommend it. Mayo and yogurt tend to separate after freezing and thawing, and the celery goes soft. If you want a freezer-friendly move, freeze cooked shredded chicken, then make the salad fresh.

Common Questions

What kind of chicken works best?

Rotisserie chicken is the weeknight MVP. Leftover roasted chicken is great too. If you are cooking chicken specifically for this, poach or bake it, then cool completely before mixing so the dressing stays creamy.

Should I shred or chop the chicken?

Either works. Shredded gives a softer, scoopable salad. Chopped gives more bite and a deli-style feel. I like a hybrid: shred some, chop some.

How do I keep my sandwich from getting soggy?

Toast the bread.
Spread a thin layer of mayo or butter on the bread first (it acts like a moisture barrier).
Put lettuce down before the chicken salad, especially if you add tomato.

Can I make it without mayo?

Yes. Use all Greek yogurt, or do Greek yogurt plus mashed avocado. Expect it to taste tangier and less rich, but still very good.

What can I add for extra flavor?

Fresh herbs: dill, parsley, tarragon, chives
Heat: cayenne, hot sauce, chopped pickled jalapeños
Sweet crunch: halved grapes or diced apple
Nuts: toasted pecans or sliced almonds

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board and knife
Medium mixing bowl
Measuring spoons
Rubber spatula or spoon
Toaster or skillet for toasting bread

I started making chicken salad the way most of us do: standing in front of the fridge with leftover chicken and a vague sense of optimism. The first versions were fine, but “fine” is not a vibe I am willing to put between two slices of bread.

So I went on a mission for a chicken salad that tastes like it came from a place that charges extra for “house pickles.” A little lemon. A little Dijon. A shameless splash of pickle brine. And suddenly my leftovers stopped feeling like leftovers. Now it is my go-to move when I need lunch to look impressive with almost no effort, which is basically my culinary love language.