Chicken Salad Sandwich

This Chicken Salad Sandwich is perfect for picnics, camping, or meal prep throughout the week. As a registered dietitian, I love how this recipe is packed with protein and is perfect for meal prep. Plus, you get to customize with crunchy add-ins like celery and bell peppers, sweeter add-ins like grapes and apples, or nutty add-ins like almonds and pecans.

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Why you'll love it

This Chicken Salad Sandwich is a timeless favorite that's perfect for any occasion. Here's what makes it so good:

• Uses rotisserie chicken: Skip the cooking and use store-bought rotisserie chicken for the ultimate time-saver
• Perfect for meal prep: Make a big batch on Sunday and enjoy easy, protein-packed lunches all week
• Lighter and healthier: Made with less mayo and more Greek yogurt and avocado for better nutrition without sacrificing creaminess

What is a chicken salad sandwich?

A chicken salad sandwich is a classic-tender pieces of chicken mixed with a creamy dressing, crunchy vegetables, and seasonings, then piled onto bread or served with crackers. It's what you'd find at any good deli or tea sandwich platter, but homemade versions typically have better ingredients.

This recipe keeps the classic flavors you know and love while making it a bit lighter and more nutritious. The combination of shredded chicken, creamy avocado, tangy Greek yogurt, and crisp veggies creates the perfect balance of textures and flavors in every bite.

Can I use rotisserie chicken?

YES! Rotisserie chicken is actually my favorite choice for this recipe. It's already cooked, seasoned, and incredibly flavorful-making this chicken salad even easier to throw together. Simply pull the meat off the bones, shred it with your hands or two forks, and you're ready to go. One rotisserie chicken typically yields about 3-4 cups of shredded meat, which is perfect for doubling this recipe for meal prep. It's a huge time-saver and adds wonderful flavor to your chicken salad.

Ingredients

Here's what you need to make this delicious chicken salad:

• Cooked chicken, shredded - A rotisserie chicken from the grocery store is your best friend here! Just pull off the meat and shred it. You can also use leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch.
• Avocado - Look for one that yields slightly to gentle pressure. The avocado creates a creamy base and adds heart-healthy fats.
• Light mayonnaise or plain Greek yogurt - Greek yogurt adds extra protein and a subtle tang. You can also do half mayo and half yogurt for the perfect balance.
• Add-ins, chopped small - Celery is classic for that satisfying crunch. Red onion adds a sharp bite. Red grapes or diced apples bring sweetness. Sliced almonds or pecans add nutty crunch.
• Fresh herbs, chopped - Dill and chives are my favorites, but parsley, tarragon, or basil all work beautifully.
• Lemon or lime juice - Brightens everything and keeps the avocado from browning.
• Sea salt and black pepper - Season to taste.
• Optional: Dijon mustard - Adds depth and a subtle tang.
• Bread or base of your choice - Buttery croissants, whole wheat bread, wraps, crackers, or lettuce cups all work great.

Ask the Dietitian: Is chicken salad healthy?

I think sometimes chicken salad gets a bad rap. It's often seen as a processed, calorie-laden dish. However, by making it at home with a few simple swaps, it turns into a lightened up, protein-packed meal!

Plus, chicken is one of the leanest, most versatile protein sources you can include in your diet, and this chicken salad makes it even more nutritious.

• High in lean protein: Chicken breast provides about 25-30 grams of protein per 3-ounce serving with minimal saturated fat. Research shows that adequate protein intake supports muscle maintenance, helps with satiety, and aids in weight management.
• Rich in essential vitamins and minerals: Chicken is an excellent source of B vitamins (especially niacin and B6), which are important for energy metabolism, and selenium, a powerful antioxidant. Studies indicate that higher protein diets, like those including lean poultry, can increase feelings of fullness and support healthy weight management.

Customize it your way

Like all of my recipes, this healthy chicken salad recipe is completely customizable. Here's the general template to follow:

• Nuts of your choice: You can use any nuts of your choice but ones that typically go best with chicken salad are walnuts, almonds, cashews, pecans, or pine nuts.
• Fruit of your choice: Fruit adds a touch of sweetness and extra crunch to the chicken salad. You can use halved grapes, chopped apples, dried cranberries, orange slices, blueberries, or really any other fruit you like.
• Herbs of your choice: Don't skip out on the fresh herbs! They add loads of flavor. You can use any fresh herbs you'd like, but I have a few suggestions below.
• Feel free to mix up the creaminess: You can use either plain greek yogurt or light mayo. Greek yogurt will be much higher in protein but light mayo is still a good, lower fat option.

How to make Chicken Salad Sandwich

This recipe is incredibly easy and comes together in just 15 minutes. Here's how:

1. Prepare your chicken

If using a rotisserie chicken, remove the skin and pull the meat off the bones. Shred or chop it into bite-sized pieces-not too small, you want some texture! If you're using leftover chicken breasts, shred them with two forks or chop them with a knife. Place the chicken in a medium mixing bowl.

2. Mash the avocado

Cut your avocado in half, remove the pit, and scoop the flesh into the bowl with the chicken. Using a fork, mash the avocado into the chicken until it's combined and creates a creamy coating. Some chunks are totally fine-you're not looking for baby food texture here!

3. Add the creamy ingredients

Stir in your mayonnaise or Greek yogurt (or a combination). This is what makes your chicken salad nice and spreadable. Mix everything together so the chicken is well coated and creamy.

4. Mix in add-ins and seasonings

Add your chopped vegetables (celery, onion, grapes, or whatever you're using), fresh herbs, lemon juice, salt, and pepper. If using Dijon mustard, add it now too. Stir everything together until all the add-ins are evenly distributed throughout. You want a good mix of chicken, veggies, and herbs in every bite.

5. Taste and adjust

This is the most important step! Give your chicken salad a taste and adjust the seasonings. Need more salt? A bit more lemon to brighten it up? Another pinch of herbs? Make it perfect for your taste buds.

6. Serve and enjoy

Spread your chicken salad generously onto your bread of choice. Add crisp lettuce leaves, juicy tomato slices, or whatever toppings you love. Close up your sandwich and enjoy! You can also serve it in a wrap, scoop it onto crackers, or pile it over a bed of mixed greens for a salad. 

Troubleshooting Tips

• Too dry? Add another spoonful of Greek yogurt, mayo, or even a splash of lemon juice to make it creamier and more spreadable.
• Too wet or runny? Add a bit more shredded chicken to absorb the excess moisture, or let it chill in the fridge for 15-20 minutes to firm up.
• Tastes bland? Don't forget the salt-it makes a huge difference! Also try adding more fresh herbs, a squeeze of lemon, or a teaspoon of Dijon mustard for depth.

Pairing

This Chicken Salad Sandwich is delicious with potato chips, fresh fruit salad, or a cup of soup on the side.

These are a few of my other favorite dishes to serve with this sandwich:

• Easy Fruit Salad
• Baked Sweet Potato Chips
• Homemade Trail Mix

What are the best herbs for chicken salad?

Some of the best fresh herbs to use for chicken salad are chives, dill, thyme, and tarragon. However, you could also try using herbs like parsley, basil, or cilantro. Have extra herbs? Try using them in egg frittatas, lamb meatballs, or chickpea salad.

Scaling

This recipe makes enough chicken salad for 4 sandwiches, but it's incredibly easy to scale. For meal prep, double or even triple the recipe-just multiply all the ingredients accordingly. Use a rotisserie chicken (which yields about 3-4 cups of meat), and you'll have enough for the week.

The chicken salad tastes even better the next day as the flavors meld together in the fridge, so making it ahead is actually ideal. If you're cooking for one or two, simply halve the recipe.

Storage & Meal Prep Tips

Store your chicken salad in an airtight container in the refrigerator for up to 4 days. The lemon juice helps prevent the avocado from browning, but you might notice a slight discoloration on the top layer-that's totally normal and safe to eat. Just give it a quick stir before serving.

For meal prep, I recommend storing the chicken salad mixture separately from your bread or wraps. This keeps everything fresh and prevents soggy sandwiches. Portion the chicken salad into individual containers and pack your bread, crackers, or lettuce cups separately. Assemble right before eating for the best texture and freshness.

While you can freeze plain cooked chicken, I don't recommend freezing chicken salad. The mayonnaise, yogurt, avocado, and vegetables don't thaw well and will become watery and separated.

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