High Protein Chicken Salad Sandwich

I used to think chicken salad sandwiches were just something you grabbed from the deli counter when you were in a rush. That’s how my mom always handled lunch for us kids. When she did make it at home, it was just chicken and mayo between two slices of bread.

But here’s the thing – homemade chicken salad doesn’t have to be plain or boring. After years of playing around with different ingredients in my kitchen, I’ve found that a few simple add-ins can make this sandwich so much better than anything you’d get at the store. And the best part? It’s still just as easy to throw together as my mom’s basic version.

What Kind of Chicken Should I Use?

Split chicken breasts (bone-in, skin-on) are the best choice for this chicken salad, though you can definitely use boneless skinless breasts if that’s what you have on hand. The bone-in pieces tend to stay juicier and have more flavor, thanks to the bones and skin during cooking. If you’re in a time crunch, you could even use a rotisserie chicken from the grocery store – just remove the skin and pull the meat off the bones. For the most tender result, make sure not to overcook your chicken, and let it cool completely before shredding or chopping it for the salad.

Options for Substitutions

This chicken salad recipe is pretty adaptable – here are some helpful swaps if you need them:

• Split chicken breasts: You can use rotisserie chicken or leftover cooked chicken instead. About 3 cups of shredded meat will do the trick. You could even use canned chicken in a pinch, though the texture won’t be quite the same.
• Tarragon: Not everyone keeps fresh tarragon on hand. You can use dried tarragon (use 1 teaspoon instead of 1 tablespoon), or swap it with fresh dill or basil for a different but equally good flavor.
• Mayonnaise: Greek yogurt works as a lighter option – use half mayo and half yogurt, or go full yogurt if you prefer. Just know the taste will be tangier.
• Red onion: Sweet onion or shallots make good substitutes. If you’re not big on raw onion, try green onions for a milder flavor.
• Celery: For that necessary crunch, try water chestnuts or diced apple if you’re out of celery. Cucumber can work too, just remove the seeds first.
• Fresh herbs: If you don’t have fresh parsley or chives, you can use dried versions (use 1 teaspoon dried for each tablespoon fresh), or try other fresh herbs like cilantro or dill.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken salad is overcooking the chicken breast, which leads to dry, rubbery meat – instead, cook just until an instant-read thermometer reads 165°F, then let it cool completely before shredding. A common error is not seasoning the chicken properly during cooking; make sure to generously salt and pepper the meat before roasting, and don’t forget to squeeze fresh lemon juice over the hot chicken right as it comes out of the oven to help the flavors penetrate deeply. To avoid a watery salad, always pat your diced vegetables dry with paper towels before mixing them in, and let the chopped onions soak in cold water for 10 minutes to remove their harsh bite. For the best flavor development, try making this salad at least 2 hours before serving (or even the day before), as this allows the ingredients to meld together beautifully in the fridge.

What to Serve With Chicken Salad Sandwiches?

Chicken salad sandwiches are perfect for lunch or a light dinner, and they pair wonderfully with some simple sides that won’t overshadow the main dish. A handful of potato chips adds the perfect salty crunch, while a dill pickle spear brings a tangy zip that cuts through the creamy chicken salad. For something fresher, try serving your sandwich with a light fruit salad or some crisp cucumber slices – these cool, refreshing sides balance out the richness of the mayo-based chicken salad. If you’re hosting a lunch gathering, a simple mixed green salad or some sweet cherry tomatoes on the side will round out the meal nicely.

Storage Instructions

Keep Fresh: Pop your chicken salad in an airtight container and keep it in the fridge for up to 3-4 days. Since it contains mayonnaise, make sure not to leave it out at room temperature for more than 2 hours. I like to make a batch on Sunday for easy lunches throughout the week!

Make Ahead: You can prep the chicken a day or two in advance – just cook and shred it, then store in the fridge until you’re ready to mix up your salad. When you want to assemble, just combine with the fresh ingredients and mayo mixture. This helps keep everything nice and fresh.

Pack for Lunch: If you’re taking this to work or on a picnic, pack it in a chilled container with an ice pack. To keep your sandwich from getting soggy, store the chicken salad separately from the bread and assemble just before eating. Trust me, it makes a big difference!

Preparation Time	15-30 minutes
Cooking Time	60-240 minutes
Total Time	75-270 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 120-130 g
• Fat: 80-90 g
• Carbohydrates: 30-35 g

Ingredients

For the chicken:

• kosher salt
• 4 sprigs tarragon
• 1.75 lb split chicken breast halves (bone-in, skin-on for more flavor)
• 2 lemons (halved)
• black pepper

For the dressing:

• 1 tbsp dijon mustard
• 1 minced garlic clove (freshly minced for best flavor)
• 1/2 cup finely diced red onion
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/4 cup mayonnaise (I like Hellmann’s Mayonnaise)
• 1/2 cup finely chopped celery (for crunch and texture)

For finishing and serving:

• additional lemon juice
• extra mayonnaise
• black pepper
• kosher salt
• extra dijon mustard

Step 1: Prepare and Bag the Chicken for Sous-Vide Cooking

Season the chicken generously with salt and pepper.

Slice a lemon into 1/8- to 1/4-inch slices.

Place the seasoned chicken into zipper-lock or vacuum bags, adding whole tarragon sprigs and lemon slices.

For zipper-lock bags, remove air by sealing the bag almost completely, leaving the last inch unsealed.

Slowly lower the bag into a pot of water, sealing it completely as you submerge it.

If using vacuum bags, seal the bags according to the manufacturer’s instructions.

Step 2: Sous-Vide Cooking

Preheat your sous-vide cooker to 155°F (68°C).

Once preheated, add the chicken bags to the water bath and cook for at least 1 hour, up to 4 hours.

After cooking, transfer the bags to an ice bath to chill for about 15 minutes.

This helps halt the cooking process and prepare the chicken for the next steps.

Step 3: Prepare the Herb Mayo Dressing

While the chicken is cooling, squeeze 1 tablespoon of juice and grate 1 teaspoon of zest from the remaining lemon into a large bowl.

Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic.

Mix these ingredients well using a rubber spatula.

You can stir in additional lemon juice to taste, depending on your preference.

Keep the dressing refrigerated until the chicken is ready.

Step 4: Finalize and Assemble the Chicken Salad

Once the chicken has cooled, take it out of the bags and discard the tarragon stems and lemon slices.

Remove the skin and bones from the chicken, discard them, and cut the meat into 1/2-inch cubes.

Add the cubed chicken to the bowl with the prepared herb mayo dressing.

Fold the chicken gently into the dressing to combine.

Season the mixture to taste with salt and pepper.

Adjust the flavor by adding more mayonnaise, mustard, or lemon juice if needed.

Step 5: Serve and Enjoy

Serve the chicken salad fresh on a bed of lettuce or sandwiched between slices of your favorite bread.

Enjoy the flavorful, tender chicken enhanced by aromatic herbs and a zesty dressing.