Recipe

Festive Chicken Salad Sandwich

A light, creamy chicken salad with crisp apple, toasted pecans, and a bright lemon Dijon dressing that tastes like a holiday lunch, minus the heavy nap.

By Matt Campbell

•

4.8

A creamy chicken salad sandwich on a toasted croissant with apple slices and pecans on a wooden board

Jump to Recipe

This is the chicken salad I make when I want something that feels a little special but still behaves like a real weeknight meal. It is light and creamy, with that sweet-tart pop from apple, a little crunch from pecans, and a lemony Dijon dressing that keeps everything bright.

Think cozy holiday vibes without the food coma. Pile it onto croissants for the full festive effect, tuck it into sandwich bread for lunchbox duty, or spoon it onto greens when you want to pretend you are being extremely responsible.

A glass bowl of chicken salad being stirred with a spoon, showing chunks of chicken, apple, and herbs

Why It Works

Light but still creamy: Greek yogurt does the heavy lifting with a little mayo for that classic chicken salad comfort.
Festive texture: Crisp apple and toasted pecans give you crunch in every bite.
Flavor that wakes up: Lemon juice, Dijon, and a pinch of celery seed keep it bright, not bland.
Make ahead friendly: The flavor improves after a chill, and it is easy to keep crunchy by adding nuts right before serving.

Pairs Well With

Storage Tips

Refrigerate: Store chicken salad in an airtight container for 3 to 4 days at 40°F (4°C) or below. If you are meal prepping sandwiches, keep the filling separate and assemble right before eating so the bread stays happy.

If it looks dry the next day: Stir in 1 to 2 teaspoons yogurt or mayo, plus a tiny squeeze of lemon. Taste and re-salt. Chicken salad is needy like that.

Freezing: Not recommended. Mayo and yogurt can split and the apple goes watery.

Food safety note: If it sits out longer than 2 hours at room temp, toss it. If the temperature is above 90°F (32°C), make that 1 hour. For more detail, see FoodSafety.gov: Cold Food Storage Chart.

Common Questions

What makes this chicken salad festive?

It is the combo of apple + toasted pecans + fresh herbs with a bright lemon Dijon dressing. It tastes like something you would see at a holiday luncheon, but it is still simple enough for Tuesday.

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is the no-drama move. Just remove the skin, then chop or shred the meat into bite-sized pieces.

How do I keep apple from turning brown?

Dice the apple right before mixing, and make sure it gets coated with the lemony dressing. The acid helps slow browning. If you are extra worried, toss the diced apple with 1 teaspoon lemon juice first.

Can I make it dairy-free?

Yes. Swap the Greek yogurt for a dairy-free plain yogurt or just use all mayo. If you go all mayo, add an extra squeeze of lemon to keep it bright.

How do I keep the pecans crunchy if I am making it ahead?

If you are prepping in advance, stir in the pecans right before serving, or reserve a handful to sprinkle on top. Crunch insurance.

Allergy note?

Pecans are a tree nut. If you need a swap, try toasted sunflower seeds or pumpkin seeds for a similar crunch, or just skip them.

What bread is best?

Croissants feel the most festive. Brioche buns are soft and a little sweet. Sourdough is great if you like a little tang. Soft sandwich bread is classic. Toasting is optional, but it adds a nice contrast to the creamy filling.

Where can I read more about the 2-hour rule?

For official guidance, see FoodSafety.gov on the cold food storage charts and the 2-hour rule (1 hour above 90°F / 32°C).

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 sharp knife
Medium mixing bowl
Measuring spoons
Rubber spatula or spoon for mixing
Small skillet for toasting pecans (optional, but a solid upgrade)

I started making versions of this when I wanted holiday lunch energy without committing to a whole production. You know the vibe: something you can eat one-handed while you are doing five other things, but it still tastes like you tried. The first time I tossed apple and toasted pecans into chicken salad, I paused mid-bite like, okay wow, this is the upgrade. Now it is my go-to for quick hosting, meal prep, and those weeks when I need my lunch to feel like a small win.

Festive Chicken Salad Sandwich

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4 sandwiches

Ingredients

For the chicken salad

3 cups cooked chicken, chopped or shredded (about 1 to 1 1/4 pounds cooked, or about 1 1/2 to 1 3/4 pounds raw depending on cut)
1/3 cup mayonnaise
1/3 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice (plus more to taste)
1 teaspoon honey or maple syrup (optional, for balance)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon celery seed (optional but very good)
1 crisp apple (Honeycrisp or Granny Smith), diced small
1/3 cup celery, finely diced
1/3 cup pecans, toasted and chopped (or swap toasted sunflower seeds for nut-free)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives or green onion
1/4 cup dried cranberries (optional, for extra festive)

Chicken options: rotisserie chicken, leftover roast chicken, or simply baked or poached chicken breasts all work here.

Yield: makes about 4 cups chicken salad, enough for about 4 generously filled sandwiches.

For serving

4 croissants, brioche buns, sandwich rolls, or sandwich bread
Lettuce leaves (butter lettuce or romaine)
Optional: thinly sliced apple or a little whole grain mustard

Instructions

Toast the pecans (optional, but a solid upgrade). Warm a dry skillet over medium heat. Add pecans and toast for 3 to 5 minutes, stirring often, until fragrant. Cool, then chop.
Make the dressing. In a medium bowl, whisk mayo, Greek yogurt, Dijon, lemon juice, honey or maple (if using), salt, pepper, and celery seed. Taste it now. It should be bright and lightly tangy.
Add the mix-ins. Stir in diced apple, celery, parsley, chives, and dried cranberries (if using). If the apple seems extra juicy, add an extra pinch of salt or a touch more Dijon or lemon before adding the chicken.
Fold in the chicken. Add chopped or shredded chicken and gently stir until everything is evenly coated. If it feels too thick, loosen with 1 to 2 teaspoons yogurt or a squeeze of lemon.
Add pecans. Stir in the toasted pecans. If you are making this ahead, hold the pecans and add them right before serving to keep maximum crunch.
Chill if you have time. Cover and refrigerate 15 to 30 minutes for the flavors to settle. The flavor gets better after a chill, but the apple crunch is best on day 1 to 2.
Assemble sandwiches. Split and lightly toast croissants, brioche buns, sandwich rolls, or sandwich bread if desired. Add lettuce, pile on chicken salad, and close it up. Serve immediately.

Hands assembling a chicken salad sandwich on a toasted roll with lettuce

Nutrition information is estimated.

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