Description

These Weeknight Chicken Salad Sandwiches are quick to prepare and are a delightful way to use up leftover chicken. Perfect for a family meal, they combine creamy mayonnaise with crunchy vegetables and zesty mustard for a delicious flavor all in a sandwich.

Ingredients

Scale

2 cups cooked chicken breast
chopped or shredded (rotisserie or leftover works best)
½ cup mayonnaise or Greek yogurt (or a mix of both)
1 tbsp Dijon mustard
¼ cup finely chopped celery
2 tbsp chopped red onion (optional for kids who don’t mind a little crunch)
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
6 slices sandwich bread or 3 sandwich rolls
Lettuce leaves or baby spinach for layering
Optional: sliced tomato or cheese for serving

Instructions

In a medium bowl, combine the chopped chicken, mayonnaise (or yogurt), Dijon mustard, chopped celery, red onion, lemon juice, salt, and black pepper. Mix until well combined.
Taste and adjust seasoning as needed.
Lay lettuce leaves or baby spinach on one slice of bread or inside the sandwich roll.
Spoon the chicken salad mixture generously on top of the greens.
If desired, add sliced tomatoes or cheese and top with another slice of bread or close the sandwich roll.
Serve immediately or refrigerate for up to 2 hours before serving.

Notes

Feel free to customize the salad with your favorite ingredients or use different types of bread. Leftover chicken salad can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 390 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 70 mg

Keywords: Weeknight Chicken Salad Sandwiches, family meal, chicken salad, quick recipes