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Quick and easy to make, our Chicken Salad is a classic and delicious recipe with a fresh twist. My go-to lunch when I’m working from home is this Chicken Salad Sandwich Recipe. Shredded chicken, celery, and grapes are tossed in a creamy and tangy dressing and served in croissants for a tasty bite.
Easy Chicken Salad Sandwich Recipe
I love this simple and classic sandwich for lunch or dinner any time of year. It comes together in 10 minutes, making it a quick and easy meal—perfect for using leftover cooked shredded chicken. Plus, the creamy mayo dressing has a nice tang from Dijon mustard, giving it plenty of flavor!
5-Star Review
“This is absolutely the best chicken salad recipe I’ve ever had. The flavors work so well together and come together in the most delicious way. I probably make this at least once or twice a month. My family loves it on croissants, with pita chips, or crackers. And it’s best if made a few hours ahead of time.” – Jayci
Chicken Salad Sandwiches Recipe
Ingredients
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoons red wine vinegar
- 2 tablespoons chopped dill
- 2 cups cooked chicken chopped or shredded
- 1 rib celery diced
- ½ cup halved grapes
- ¼ cup diced red onion
- 4 croissants
- Butter lettuce for serving
Instructions
- In a large bowl, whisk the mayonnaise, mustard, garlic powder, vinegar, and dill together.½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon garlic powder, 2 teaspoons red wine vinegar, 2 tablespoons chopped dill
- Add the chicken, celery, grapes, and red onion. Mix well.2 cups cooked chicken, 1 rib celery, ½ cup halved grapes, ¼ cup diced red onion
- Scoop the chicken salad onto halved croissants and top with lettuce.4 croissants, Butter lettuce
Becky’s Tips
- Instead of sandwiches, serve this chicken salad with crackers or on top of salad.
- Because the chicken salad contains mayo, keep it refrigerated and don’t leave it at room temperature for more than 2 hours.
- Rotisserie or leftover roasted chicken is great for this recipe. You can also cook up a couple of breasts to use. Check out my Instant Pot Shredded Chicken recipe that can be used in this.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Salad Step-by-Step
Make the Dressing: In a large bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of garlic powder, 2 teaspoons of red wine vinegar, and 2 tablespoons of chopped dill.
Make the Salad: Add 2 cups of cooked chicken, 1 rib of diced celery, ½ cup of halved grapes, and ¼ cup diced red onion to the dressing and mix together.
Assemble the Sandwiches: Scoop the chicken equally onto 4 halved croissants and top with butter lettuce.
Variations
There are lots of ways to modify this recipe. For starters, you could change up the mix-ins. Keep total add-ins to about 2 cups. I love adding grapes, celery, and onion, but chopped walnuts or pecans, dried cranberries, hard-boiled eggs, or avocado would be delicious additions! You could change the flavor slightly by swapping out the dill for another fresh herb, like parsley, basil, chives, or tarragon.
To make this chicken salad a bit healthier, I swap half of the mayo for plain Greek yogurt. To make it gluten-free, use your favorite gluten-free bread instead of croissants, or serve it over a salad.
How to Store
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Enjoy cold. I do not recommend freezing chicken salad.
Serving Suggestions
I love chicken salad served on top of a crescent roll or on a Hawaiian roll. Serve chicken salad sandwiches with a side of classic french fries or these crispy and crunchy zucchini fries.
You can also serve chicken salad on top of a chopped salad. Or add it to portions of macaroni salad for a quick one-bowl dinner!
Can I make this without the onion? If yes, would I just leave it out or use somethng else?
Hi Sherry, you can leave it out! If you’re looking for that onion taste, you could try shallots or green onions, which are both a bit milder.
I thought the mixture was good especially on homemade sour dough bread! I wouldn’t put as much onion and mustard in next time:
I made this tonight, using a huge leftover chicken breast I pan-fried a couple nights ago, and ground it in the food processor. I followed the recipe exactly, except for the garlic powder – I only used ¼ teaspoon. It was outstanding! Thanks so much! My hubby loved it, too.
This is absolutely the best chicken salad recipe I’ve ever had. The flavors work so well together and come together in the most delicious way. I probably make this at least once or twice a month. My family loves it on croissants, with pita chips, or crackers. And it’s best if made a few hours ahead of time.
Can I used (drained) canned chicken for this for camping simplicity? I would use two 8 oz cans instead of 2 cups of roasted chicken.
It should work!