Chicken Salad Sandwich

Name: Chicken Salad Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 0.5 cup mayonnaise; 2 pcs celery (stalks, finely chopped); 0.5 cup red grapes (halved); 0.25 cup red onion (finely diced); 1 tbsp lemon juice; 1 tsp dijon mustard; 0.25 tsp salt; 1 pinch black pepper; 1 tbsp fresh dill (chopped); 8 slices bread (whole wheat or white, sandwich style); 4 pcs lettuce (large leaves, washed); 4 cup water (for poaching chicken); 4 pcs black peppercorns (for poaching liquid); 2 pcs bay leaves (for poaching liquid)

RATING

4.6/5(168)

TASTE SCORE

9/10

Creamy, crunchy, and utterly satisfying, this chicken salad sandwich combines tender chunks of chicken with crisp celery, sweet grapes, and a tangy mayonnaise dressing. Piled high between slices of soft bread, it's the perfect quick lunch or picnic classic that comes together in minutes.

PREP

15m

COOK

SERVES

1 PIECE

579 cal

SERVINGS

METHOD · 5 STEPS

boil · ~12 min
Poach the chicken breasts.
1.Fill a medium saucepan with 4 cups of water. Add black peppercorns and bay leaves; bring to a gentle simmer.
2.Slip in chicken breasts and reduce heat to the lowest setting so the water barely trembles.
3.Cover and poach until chicken is cooked through and reaches 165°F internally, 10 to 12 minutes.
4.Transfer chicken to a plate and let cool completely.
TIPKeep the water at a bare tremble — a rolling boil makes the chicken tough and dry.
prep · ~3 min
Shred or chop the cooled chicken.
1.Once the chicken is cool enough to handle, cut it into small bite-sized cubes.
2.Alternatively, shred it with two forks for a more rustic texture.
TIPChilling the chicken in the fridge for 15 minutes makes it firmer and easier to dice cleanly.
mix · ~2 min
Make the creamy dressing and fold in the mix-ins.
1.In a large mixing bowl, stir together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
2.Add the chopped chicken, celery, red grapes, red onion, and fresh dill.
3.Fold everything together gently until evenly coated.
TIPFold gently — over-mixing breaks down the chicken and turns the salad pasty.
rest · ~15 min
Chill the chicken salad briefly.
1.Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld.
2.This can be made up to 24 hours ahead; the flavor actually improves overnight.
TIPCold chicken salad contrasts beautifully against room-temperature toasted bread.
assemble · ~2 min
Assemble the sandwiches.
1.Lay out 4 slices of bread. Place a lettuce leaf on each, then spoon a generous mound of chicken salad on top.
2.Top with the remaining bread slices. Press down gently.
3.Slice each sandwich on the diagonal and serve immediately.
TIPLightly toasting the bread adds crunch and prevents sogginess, especially if packing for lunch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Poach chicken at a bare simmer, not a boil, to keep it tender and moist.
2
Chill the cooked chicken in the fridge for 15 minutes before dicing for cleaner cuts.
3
Fold the dressing into the chicken gently to avoid breaking it into a pasty texture.
4
Halve grapes just before mixing to keep them from bleeding juice into the salad.
5
Let the finished salad rest in the fridge for at least 15 minutes to let flavors meld.
6
Toast the bread lightly to create a barrier that prevents the bread from getting soggy.

RECIPE VARIATIONS