Chicken Salad Sandwiches

Chicken Salad Sandwiches


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Chicken salad sandwiches make for great picnic food, Saturday lunches at home on lazy summer days, or easy bagged lunches at work. This recipe is quick and easy to make and sure to be a favorite for even the pickiest of eaters. Using left over or canned chicken works well and the variety of ingredients you can add can change up the taste depending on the day.

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Chicago, IL

Serving Size / Yield

2 servings


  • 2 C. chicken, cut or torn up
  • 1/2 C. mayo (or 1/4 C. mustard, 1/4 C. mayo)
  • 1 squirt of lemon juice
  • 1/4 C. celery, chopped
  • 1/4 tsp. black pepper
  • Optional: chopped apples, dried cranberries, sliced grapes, almonds

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Cut up cooked chicken breasts, use canned chicken, or tear up left over rotisserie chicken
Place in a large mixing bowl
Add the mayo (or mustard/mayo mix for a different flavor) along with the lemon juice and mix
Chop the celery and stir in well
Mix the pepper in if everyone enjoys it, or leave it for individual sandwiches later
To change up the taste try adding things like chopped apples, dried cranberries, or sliced grapes
Tortillas, croissant rolls, or ciabatta bread all make for great sliced sandwich bread substitutes

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