Quick and easy to make, this Chicken Salad Recipe is perfect as is for chicken salad sandwiches. Shredded chicken, celery, and grapes are tossed in a creamy and tangy dressing and served in croissants for a tasty bite.
Chicken Salad Sandwiches
We love this simple and classic lunch or dinner year round.
- Quick. This recipe comes together in just 10 minutes!
- Easy. This recipe is perfect for using up leftover cooked shredded chicken!
- Flavorful. The creamy mayo dressing has a nice tang thanks to some Dijon mustard.
Variations on Chicken Salad
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, try swapping 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.
I love chicken salad served on top of a crescent roll, on focaccia bread, or on a Hawaiian roll. Serve chicken salad sandwiches with a side of french fries, zucchini fries, German potato salad, or baked sweet potato chips.
More Chicken Salad Recipes We Love
- Bacon Ranch Chicken Salad
- Chicken Salad Sliders
- Mexican Chicken Salad Sandwiches
- Chicken Salad Pie
- Or try Turkey Salad or Tuna Salad instead!
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.