Chicken Salad Sandwich
Creamy, tangy chicken salad with celery crunch and fresh herbs on toasted bread. Ready in 10 minutes using leftover cooked chicken.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
casualsimpleamericanchickencreamycrunchyweeknightlunch
Ingredients
- 2 cups cooked chicken, shredded or diced
- ½ cup mayonnaise
- ½ cup celery, finely diced
- 2 tbsp red onion, minced
- 1 tbsp fresh dill or tarragon, chopped
- 1 tbsp lemon juice
- 4 slices bread (white, wheat, or croissant), sliced
Instructions
- 1
Combine shredded chicken, mayonnaise, celery, red onion, dill, and lemon juice in a bowl.
- 2
Stir until fully mixed. Taste and adjust salt and pepper to your liking.
- 3
Toast the bread slices until golden brown, about 2–3 minutes per side.
- 4
Divide the chicken salad between 2 bread slices and top each with the remaining bread.
- 5
Slice in half on the diagonal and serve immediately.
Tools you’ll need
- mixing bowl
- spoon or spatula
- cutting board
- knife
- toaster or skillet
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