Classic Chicken Salad Sandwich
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
  • White sandwich bread – 8 slices
  • Butter – 2 tbsp, soften
  • Chicken breast – 300 gms [I used 2 medium chicken breasts]
  • Celery stalks – 4, finely sliced
  • Red onion – 1, large, finely chopped
  • Mayonnaise – 5 tbsp
  • Dijon mustard – 1 tbsp
  • Salt to taste
  • Crushed black pepper to taste
  • Iceberg lettuce leaves – 1 cup, shredded
  1. To poach the chicken breasts, put them in a medium sauce and fill it with water till 1 inch above the breasts. This will make sure that the chicken breasts are always submerged inside the water while poaching. Bring this to boil on high heat. Then reduce the heat, cover and simmer for 15 minutes until the chicken is fork tender. Do not overcook. Drain and let them cool.
  2. Once cooled, cut the chicken breasts into small cubes. Set them aside.
  3. In a large mixing bowl, combine chicken breasts cubes, chopped celery stalks and chopped onion.
  4. Add the mayonnaise, Dijon mustard, salt and pepper to taste.
  5. Using a spatula mix everything well to get a creamy chicken salad. Cover it with a cling film and keep in the refrigerator to chill. This will give enough time to the salad to mature and enhance the taste.
  6. Spread the soften butter on both sides of each bread slices. Toast them on a hot frying pan until crispy and golden brown.
  7. Arrange four slices of bread on a chopping board. Place few strands of shredded lettuce leaves on each slice. Take 2 tablespoons full of chicken salad for each slice and spread evenly on top of the lettuce leaves. Place few more strands of shredded lettuce leaves and cover the sandwich with another slice of bread.
  8. Cut each sandwiches into half and serve your chicken salad sandwich with your favorite ketchup and chips! Enjoy!
Recipe by Flavor Quotient at