Chicken Salad Sandwich

This classic chicken salad sandwich delivers unmatched flavor and moisture by using tender poached or sous-vide chicken, a creamy homemade mayo dressing, and fresh herbs. Perfect for sandwiches, lettuce wraps, or enjoying straight from the bowl.

Why You’ll Love This Recipe

• Super Moist Chicken: Thanks to sous-vide or gentle poaching

• Bright, Herby Flavors: Lemon, tarragon, parsley, and chives elevate it

• Creamy Yet Light: Uses just enough mayonnaise for richness

• Perfect for Meal Prep: Keeps well and tastes better with time

• Versatile Serving Options: Great on buns, croissants, or lettuce wraps

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¾ pounds whole bone-in, skin-on chicken breasts (2–3 breast halves)

• Kosher salt and freshly ground black pepper

• 2 lemons

• 4 sprigs tarragon, plus 1 tablespoon minced fresh tarragon

• ¼ cup mayonnaise (preferably homemade), plus more if needed

• 1 tablespoon Dijon mustard

• 1 tablespoon minced flat-leaf parsley

• 1 tablespoon minced chives

• ½ cup finely diced red onion

• ½ cup finely diced celery

• 1 garlic clove, minced (about 1 teaspoon)

directions

1. Cook the Chicken:
   If using sous-vide, cook seasoned chicken with lemon slices and tarragon sprigs at 155°F (68°C) for 1–4 hours. Then chill in an ice bath for 15 minutes.
   Alternative methods: poach gently or roast until internal temperature reaches 150°F (66°C). Chill after cooking.

2. Prepare the Dressing:
   In a large bowl, combine:

   • 1 tablespoon lemon juice

   • 1 teaspoon lemon zest

   • Mayonnaise, mustard, tarragon, parsley, chives, red onion, celery, and garlic.
     Stir to mix well. Chill until ready to use.

3. Assemble the Salad:
   Remove skin and bones from chilled chicken. Dice meat into ½-inch cubes.
   Add to the bowl with dressing and fold gently to coat. Adjust salt, pepper, lemon juice, or mayo to taste.

4. Serve:
   Serve on buns, croissants, with lettuce, or straight from the bowl.

Servings and timing

• Servings: 3 to 4

• Prep Time: 15 minutes

• Cook Time: 60 minutes

• Active Time: 20 minutes

• Chilling Time: 15 minutes

• Total Time: 90 minutes

Variations

• No sous-vide? Use poached or roasted chicken

• Make it tangy: Add chopped pickles or capers

• Add sweetness: Mix in diced apples or grapes

• Make it spicy: Stir in a dash of hot sauce or cayenne

• Dairy-free: Ensure mayonnaise is dairy-free

storage/reheating

• Refrigerate: Store in an airtight container for up to 3 days

• Do not freeze: Mayo-based dressings don’t freeze well

• Serve chilled: No need to reheat—perfect cold from the fridge

FAQs

1. Can I use leftover chicken?

Yes! You’ll need 2½ to 3 cups of diced cooked chicken.

2. What’s the best chicken cut for this recipe?

Bone-in, skin-on breasts deliver the most flavor and moisture.

3. Can I skip the tarragon?

Absolutely. Use more parsley or chives, or omit it entirely.

4. Can I make this ahead of time?

Yes, and it actually tastes better after a few hours in the fridge.

5. What bread is best for serving?

Soft sandwich rolls, croissants, or toasted sourdough are all great options.

6. How do I make homemade mayo?

Blend egg, mustard, lemon juice, and oil using an immersion blender in a jar—it takes under 2 minutes.

7. Can I make it dairy-free?

Yes. This recipe is naturally dairy-free if you use dairy-free mayo.

8. How can I lighten this recipe?

Use less mayo or substitute half of it with Greek yogurt.

9. What’s the ideal dice size for the chicken?

½-inch cubes give the best classic texture—neat, chunky, and cohesive.

10. Is this freezer-friendly?

No. The mayo will separate and become unpleasant after freezing.

Conclusion

This classic chicken salad sandwich is the ultimate combination of moist chicken, bright herbs, and creamy dressing. Whether you sous-vide, poach, or roast your chicken, you’ll get juicy results with every bite. It’s a go-to for make-ahead lunches, weekend picnics, or anytime cravings for a timeless, satisfying sandwich.

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