There’s something wonderfully old-school about a chicken salad sandwich, isn’t there? It’s the kind of thing your mom might’ve wrapped up in wax paper for your school lunch—messy, mayo-laced, and always smashed a little flat in your backpack. I loved it anyway. Still do. These days, I make mine with rotisserie chicken (because I’m not cooking a whole bird on a Tuesday), and I like to toss in a few unexpected things—hello, chopped apples and toasted pecans—for a little sweet-crunchy magic. Now, if you’re someone who usually skips the celery, I hear you—but give it another shot here. It’s not just filler. It’s crisp. It’s bright. It’s like the acoustic guitar of the sandwich: subtle, but it brings the whole tune together. And if you don’t have grapes or pecans or even mayo on hand, don’t panic. This one’s flexible. Use what you’ve got, play with flavors, and claim it as your own. Great for lunch, meal prep, or stuffing in a croissant when you want to feel a little fancy, this sandwich has your back. It’s creamy, crunchy, savory, and cool—just like your favorite aunt. Let’s be real, sometimes cold chicken salad hits harder than any hot meal. You’ll see.

1) Key Takeaways
2) Easy Chicken Salad Sandwich Recipe
3) Ingredients for Chicken Salad Sandwich
4) How to Make Chicken Salad Sandwich
5) Tips for Making Chicken Salad Sandwich
6) Making Chicken Salad Sandwich Ahead of Time
7) Storing Leftover Chicken Salad Sandwich
8) Try these lunch recipes next!
9) Chicken Salad Sandwich Recipe
10) Nutrition

1) Key Takeaways

This chicken salad sandwich recipe uses rotisserie chicken, apples, and pecans for a flavorful twist.
You can customize the recipe with your favorite mix-ins like grapes, walnuts, or fresh herbs.
Perfect for meal prep, picnics, or a no-fuss weekday lunch.
The creamy mayo dressing balances crunch, sweetness, and a bit of tang from Dijon mustard.

2) Easy Chicken Salad Sandwich Recipe

If there’s a sandwich that deserves the title of classic comfort food, it’s the chicken salad sandwich. I’ve made it countless times, and each time it’s just right—cool, creamy, and packed with texture. The main keyword here is easy chicken salad sandwich, and I mean that in every way. You don’t need culinary training or even a lot of time. Grab a rotisserie chicken, a few fresh ingredients, and some good bread. You’re all set.

We start with chicken—flavorful, already-cooked, shredded right off the bone. Add crunchy bits like chopped celery and onion. Then we go for contrast with a sweet apple and toasted pecans. Toss all of it in mayo and mustard, season it, and you’ve got lunch. This is a recipe where leftovers shine, where a toasted croissant or a humble slice of whole wheat becomes something you genuinely look forward to.

The beauty of this recipe lies in its flexibility. Not everyone keeps apples on hand, so swap in grapes. No pecans? Walnuts will do. Use what you like and make it your own. That’s the real secret to a sandwich that keeps showing up in your meal rotation.

3) Ingredients for Chicken Salad Sandwich

3 cups cooked rotisserie chicken
This is the star. Shredded or chopped, this gives your sandwich a rich, savory base without much effort.

1/2 cup mayonnaise
You can add more or less depending on how creamy you like it. I go with the classic ratio and adjust from there.

1 celery stalk, finely chopped
This adds that clean crunch and a bit of freshness that balances out the mayo and chicken.

1/4 cup red onion, finely chopped
I use red onion for color and a gentle bite. It gives just enough sharpness without being too harsh.

1/2 apple, chopped
Something sweet like Honeycrisp works beautifully. Adds a crisp bite and a little tartness.

1/4 cup toasted pecans, chopped
These give the sandwich some nutty crunch. Toasting them first makes all the difference.

1 tablespoon Dijon mustard
This brings in a hint of sharpness and depth. It cuts through the richness like a charm.

Salt and pepper to taste
A few shakes of each go a long way. Don’t skip the seasoning.

Your choice of bread or croissants
Something soft but sturdy enough to hold the filling. I go with toasted bread or flaky croissants.

Lettuce leaves (optional)
If you want an extra layer of crunch or need to tame the mayo, this helps.

4) How to Make Chicken Salad Sandwich

Step 1. In a mixing bowl, whisk together the mayo, mustard, salt, and pepper until smooth. This is your dressing base, so give it a good stir.

Step 2. Add the shredded chicken, celery, red onion, apple, and pecans to the bowl. If your chicken’s still warm, let it cool first—it helps the flavors blend better.

Step 3. Use a spoon or spatula to fold the ingredients into the dressing. Try not to mash it. We want texture, not paste.

Step 4. Taste it. Too bland? Add more salt. Too thick? A spoonful of Greek yogurt or a splash of lemon juice can lighten it.

Step 5. Chill it for 30 minutes. Optional, but it lets everything settle and meld. Worth it if you have the time.

Step 6. Scoop onto bread or into a croissant. Add lettuce if you like a little snap and green freshness.

Step 7. Serve right away, or store the filling for easy sandwiches all week. You’ll probably want a second one, just saying.

5) Tips for Making Chicken Salad Sandwich

Use good bread. I’ve tried this chicken salad sandwich on basic sandwich bread, and it’s fine. But when you tuck that creamy mix into a toasted croissant or sturdy sourdough, it hits different. Trust me.

If you’re using rotisserie chicken, pull it while it’s warm. The meat separates easier and has more flavor before it chills down. And save the skin and bones for a broth if you’re into that.

Don’t skip the sweet part. Whether it’s apple or grape, that pop of sweetness lifts the whole sandwich. It balances the savory, salty notes and adds crunch.

6) Making Chicken Salad Sandwich Ahead of Time

This is one of those recipes that loves to be made ahead. Make it at night, and by lunch the next day, it’s even better. The flavors mellow and deepen a little, which is exactly what you want.

If you’re making sandwiches to take somewhere, store the filling separately and assemble them just before eating. It keeps the bread from going soggy and gives you a fresher bite.

You can portion the filling into small containers and just grab one on your way out. Add bread when you’re ready to eat. Easy, fast, and tastes like you put in way more effort than you did.

7) Storing Leftover Chicken Salad Sandwich

Store any leftover chicken salad filling in an airtight container in the fridge. It’ll keep well for about 3 days, maybe 4 if your fridge is nice and cold. Just give it a stir before scooping it out again.

If it thickens up too much after chilling, stir in a bit more mayo or a splash of lemon juice to loosen it back up. I usually do this right before serving.

Keep your bread separate. Chicken salad’s creamy texture doesn’t play well with soft bread over time. Build your sandwich fresh each time, and your bread stays crisp and your filling stays flavorful.

8) Try these lunch recipes next!

9) Chicken Salad Sandwich Recipe