Classic Creamy Chicken Salad Sandwich Filling
Make a satisfying, creamy chicken salad using leftover cooked chicken. This recipe balances texture and flavor with celery, grapes, and a simple dressing, perfect for an easy lunch.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 2 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked, shredded, or chopped chicken
- 1/2 cup mayonnaise
- 1 stalk celery, finely diced
- 1/4 cup red seedless grapes, halved
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh dill, chopped (optional)
- 4 slices bread or 2 croissants for serving
Instructions
- Place the cooked chicken in a medium bowl.
- Add the diced celery, halved grapes, mayonnaise, Dijon mustard, and lemon juice to the bowl.
- Season with salt and pepper. If you are using fresh dill, add it now.
- Mix all ingredients gently until the chicken is evenly coated and the salad is creamy. Do not overmix; you want some texture remaining.
- Taste the chicken salad and adjust seasoning if needed.
- Chill the chicken salad for at least 15 minutes before serving to allow flavors to meld.
- Spoon the chicken salad onto your chosen bread or croissant to make a sandwich.
Notes
- For a tangier flavor, substitute 2 tablespoons of the mayonnaise with plain Greek yogurt.
- If you prefer a finer texture, pulse the chicken briefly in a food processor before mixing with the other ingredients.
- This chicken salad keeps well in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1/2 cup filling
- Calories: 350
- Sugar: 6
- Sodium: 350
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 22
- Cholesterol: 75