First things first—thank you for being here. Whether you’re a longtime sandwich connoisseur or just craving something comforting and delicious, I’m so excited to share this with you. This Classic Chicken Salad Sandwich is a nostalgic favorite in my kitchen, and honestly? It’s one of those recipes that always brings a smile. There’s just something about the creamy, herby, slightly tangy blend of flavors tucked into soft bread (or piled high on lettuce!) that feels like home.
This recipe is perfect for weekend lunch prep, impromptu picnics, or just because you need a break from the same old sandwich routine. And the smell when the chicken is cooking? Incredible. I’m kicking myself for not having shot it. 😅
I promised you versatile, and here’s proof!
Ingredients
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1 3/4 pounds (800 g) whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
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A pinch of kosher salt and a few cracks of freshly ground black pepper, adjusted to your liking
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2 whole lemons
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4 whole sprigs of tarragon + 1 tablespoon minced fresh tarragon, divided
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1/4 cup mayonnaise (homemade if you can swing it), plus more to taste
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1 tablespoon Dijon mustard, plus more to taste
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1 tablespoon minced parsley (leaves and tender stems)
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1 tablespoon minced chives
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1/2 cup finely diced red onion (about 1/2 medium)
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1/2 cup finely diced celery (from 1 to 2 stalks)
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1 medium garlic clove, minced (about 1 teaspoon)
How to Make a Classic Chicken Salad Sandwich
Step 1: Cook the Chicken
If using sous-vide (and it’s SO worth it!):
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Season chicken generously with salt and pepper.
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Slice 1 lemon into thin rounds. Place chicken, lemon slices, and whole tarragon sprigs in zip-top or vacuum bags.
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Submerge bags in a 155°F (68°C) water bath. Cook for at least 1 hour (up to 4 if you’re busy).
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Transfer chicken to an ice bath for 15 minutes to chill.
Alternate methods like roasting or poaching work too—check tips below!
Step 2: Make the Salad Base
While the chicken cools:
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In a large bowl, mix juice and zest from the remaining lemon with mayo, Dijon, minced tarragon, parsley, chives, onion, celery, and garlic.
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Season and taste—adjust lemon, mayo, or mustard if needed. Chill until chicken’s ready.
Step 3: Assemble the Chicken Salad
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Remove skin and bones from cooled chicken, then dice into bite-sized chunks.
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Fold chicken into the creamy base gently. Season with salt and pepper.
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Serve in sandwiches, with crisp lettuce, or by the spoonful straight from the bowl (no judgment!).
Helpful Tips
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Homemade mayo adds a silky richness that elevates this salad.
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If making ahead, hold off on adding lemon juice until just before serving—it keeps things fresh!
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Want to amp it up? Add a handful of toasted walnuts or sliced grapes for crunch and sweetness.
Substitutions and Variations
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No sous-vide? Roast the chicken at 375°F (190°C) for 35–40 minutes or poach gently in broth until just cooked.
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Herbs: Swap tarragon for dill or basil if you’re not a tarragon fan.
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Add-ins: Try chopped apples, curry powder, or dried cranberries for fun twists!
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely! Just shred and skip the cooking step—easy peasy.
Can I make it dairy-free?
Yes! This recipe is already dairy-free if your mayo is. Just double-check your mustard, too.
What bread goes best?
I love it on buttery croissants, but sourdough, whole wheat, or even a lettuce wrap all work beautifully.
Storage Instructions
Store chicken salad in an airtight container in the fridge for up to 3 days. Stir before serving as the dressing can settle.
More Recipes You’ll Love
This classic chicken salad sandwich is anything but boring!! Whether you’re meal-prepping for the week or packing a last-minute lunch, this is the kind of recipe that delivers flavor, comfort, and a little bit of joy in every bite. Let me know how you serve yours—I love seeing your spins on these classics!
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Classic Chicken Salad Sandwich
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
Description
This Classic Chicken Salad Sandwich is everything you crave in a homemade lunch—tender, juicy chicken tossed in a creamy, lemony herb dressing with a satisfying crunch from celery and onion. Perfect on toasted bread, croissants, or even lettuce wraps, it’s a fresh twist on a nostalgic favorite that never fails to brighten your day!
Ingredients
1 3/4 pounds (800 g) whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
Kosher salt and freshly ground black pepper, to taste
2 whole lemons
4 whole sprigs of tarragon + 1 tablespoon minced fresh tarragon, divided
1/4 cup mayonnaise (homemade if you can swing it), plus more to taste
1 tablespoon Dijon mustard, plus more to taste
1 tablespoon minced parsley (leaves and tender stems)
1 tablespoon minced chives
1/2 cup finely diced red onion (about 1/2 medium)
1/2 cup finely diced celery (from 1 to 2 stalks)
1 medium garlic clove, minced (about 1 teaspoon)
Instructions
Step 1: Cook the Chicken
If using sous-vide (and it’s SO worth it!):
Season chicken generously with salt and pepper.
Slice 1 lemon into thin rounds. Place chicken, lemon slices, and whole tarragon sprigs in zip-top or vacuum bags.
Submerge bags in a 155°F (68°C) water bath. Cook for at least 1 hour (up to 4 if you’re busy).
Transfer chicken to an ice bath for 15 minutes to chill.
Alternate methods like roasting or poaching work too—check tips below!
Step 2: Make the Salad Base
While the chicken cools:
In a large bowl, mix juice and zest from the remaining lemon with mayo, Dijon, minced tarragon, parsley, chives, onion, celery, and garlic.
Season and taste—adjust lemon, mayo, or mustard if needed. Chill until chicken’s ready.
Step 3: Assemble the Chicken Salad
Remove skin and bones from cooled chicken, then dice into bite-sized chunks.
Fold chicken into the creamy base gently. Season with salt and pepper.
Serve in sandwiches, with crisp lettuce, or by the spoonful straight from the bowl (no judgment!).
Notes
No sous-vide? Roast the chicken at 375°F (190°C) for 35–40 minutes or gently poach until fully cooked.
Feel free to add grapes, apples, walnuts, or even a sprinkle of curry powder for a fun twist!
This recipe is naturally dairy-free if using a dairy-free mayo.
Let the chicken salad chill a bit before serving—the flavors get even better with time!
- Prep Time: 15 minutes
- Cook Time: 1 hour (Chilling Time: 15 minutes)
Nutrition
- Serving Size: 1 sandwich portion (~1 cup chicken salad)
- Calories: 380
- Protein: 32g
- Cholesterol: 105mg