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