This Chicken Salad Sandwich recipe is our daughter’s favorite dinner request—and there’s a surprising trick that makes it exceptional. The sandwich features tender, flavorful, shredded pulled chicken tossed with a creamy herb dressing, fresh herbs, and juicy halved grapes, all piled into buttery, flaky croissants.
We enjoy these sandwiches year-round, and they’re especially perfect as a quick and easy summer dinner recipe.
After more than two decades of refining, this Chicken Salad Sandwich is the one we reach for when we want deli-quality sandwiches at home. The combination of a buttery croissant and moist, herb-packed chicken salad is irresistible. The shreds of chicken stay juicy thanks to a gentle cooking technique, and the dressing adds the right balance of creaminess and brightness.
Claire’s Favorite Recipe
Our 15-year-old Claire has declared herself a chicken salad connoisseur. She asks for this recipe again and again, and I’m always tweaking it to make it even better. Nothing beats knowing someone in your family loves your cooking.
Ingredients
This versatile chicken salad is simple to make and becomes a staple fast. Gather the following:
- Chicken Breasts: Bone-in, skin-on for the best flavor and tenderness.
- Scallions: Add subtle onion flavor to the poaching liquid.
- Black Peppercorns: For gentle warmth.
- Better Than Bouillon Chicken Base: Optional, for deeper savory notes.
- Salt: To season the poaching liquid and the chicken.
- Fresh Lemon Juice: Brightens and balances the dressing.
- Grapes: Optional, halved for sweetness and crunch.
For the Creamy Herb Dressing
- Mayonnaise: Use a rich brand like Duke’s if you prefer.
- Sour Cream: Adds tang and lightens the dressing.
- Dijon Mustard: A small amount for subtle sharpness.
- Fresh Tarragon: The leading herb here—delicate and slightly sweet.
- Fresh Parsley: Adds freshness and color.
- Fresh Chives: Mild onion notes to support the herbs.
- Fresh Dill: Light and aromatic.
- Salt and Ground Black Pepper: To taste.
For Serving
- Croissants: Buttery, fresh, and perfect for sandwiches. Nutty wheat bread also works well.
For best flavor, make the chicken salad at least 4 to 6 hours ahead, or ideally refrigerate overnight so the herbs and dressing meld. Wait to stir in grapes until right before assembling sandwiches so they remain crisp.
What type of chicken should I use?
You can use boneless breasts, a precooked rotisserie chicken, or leftover roast chicken. However, the gentle low-heat poaching method described below yields exceptionally tender, juicy chicken. Rotisserie chicken is a great shortcut, since a mix of dark and white meat keeps the salad extra moist and flavorful.
The Secret for a Perfect Chicken Salad
The key to tender, juicy chicken is a nearly no-heat poaching method. It’s hands-off and especially suited to warm weather.
Bring a seasoned pot of water to a boil, then turn off the heat and add the chicken. Make sure the pieces are covered by two inches of hot water, cover the pot, and let it sit undisturbed for about two hours. The residual heat gently finishes cooking the chicken without drying it out.
If you find any pink near the bone when you cut into a piece, return the pot to low heat and simmer briefly until fully cooked. This gentle approach yields consistently moist shredded chicken for salads.
How to Make Chicken Salad
This recipe emphasizes gentle poaching and fresh herbs. Follow these steps for a reliable result:
- Prepare: Use a heavy pot or Dutch oven with a tight-fitting lid that holds the chicken snugly. Fill it about two-thirds with cold water and bring extra water to a boil in a kettle.
- Season: Add scallions, peppercorns, bouillon (optional), and salt. Cover and bring to a rolling boil.
- Poach: Turn off the heat and carefully add the chicken. Top up with boiling water if needed so the chicken is covered by about two inches. Cover and let sit undisturbed for about two hours. Do not turn the heat back on. If any pieces are pink near the bone, return the pot to low heat and simmer for about 10 more minutes.
- Shred: Remove the chicken, discard skin, bones, and excess fat. Pat the meat dry, shred or cut into bite-sized pieces, and place in a bowl. Optionally, simmer and strain the cooking liquid to make stock.
- Mix: Whisk together lemon juice, mayonnaise, sour cream, and Dijon. Taste and adjust seasoning. Pour the dressing over the chicken and stir to coat.
- Add herbs: Stir in chopped tarragon, parsley, chives, and dill. Season with salt and pepper and toss gently to combine.
- Chill: Cover and refrigerate at least four hours to allow flavors to develop.
- Serve: Adjust seasoning if needed, add extra herbs, and serve on buttery croissants or your preferred bread.
Follow these steps for reliably tender, flavorful chicken salad every time.
Substitutions and Variations
This chicken salad is very adaptable. For a lighter version, replace part of the mayonnaise with Greek yogurt or fold in diced avocado for extra creaminess. For crunch, add chopped walnuts, pecans, or almonds, or sprinkle in crispy bacon for a smoky note.
To balance sweet and savory, mix in diced apples, dried cranberries, raisins, or chopped cherries. Finely diced red onion or sliced olives add a savory bite. While croissants are our favorite vessel, this chicken salad is equally good on hearty wheat bread, in a wrap, or served over a bed of lettuce for a lighter meal.
Make Ahead and Storage
The chicken salad improves when made ahead. Prepare up to one day in advance and refrigerate in a tightly sealed container so the flavors deepen. Assemble sandwiches just before serving so the bread stays flaky.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Stir before serving and adjust seasoning or add a spoonful of mayonnaise to refresh the texture.
Do not freeze mayo-based chicken salad; freezing separates the dressing and ruins the texture. Keep chilled when serving at gatherings and avoid leaving it out for extended periods.
What to Serve With These Sandwiches
Chicken salad sandwiches pair well with light, fresh sides to keep the meal balanced. Try a simple green salad, fresh fruit, a pasta salad, or a crisp veggie tray. They’re also great with chips, pickles, or a bowl of soup if you want something heartier. For larger gatherings, serve with iced lemonade and a few sweet treats.
This chicken salad sandwich is creamy, herb-forward, and balanced with bright lemon and fresh herbs. Whether piled into buttery croissants, scooped onto crisp lettuce, or served with crackers, once you try this gentle poaching method for perfectly tender chicken, it will become a household favorite.
Other Sandwich Recipes Your Family Will Love
- Caprese Sandwich
- Mexican Grilled Cheese Sandwich
- Garlic Bread Chicken Parmesan Sandwich
- Avocado Sandwich
- Lemon Dill Cucumber Sandwiches
Watch How This Recipe is Made
Chicken Salad Sandwiches
Ingredients
- 4 lbs Chicken Breasts, bone-in, skin-on
- 3 Scallions, cut into thirds
- ¼ teaspoon Black Peppercorns
- 1 Tablespoon Better than Bouillon Chicken Base (optional)
- 1–2 Tablespoons Salt
- ½ Lemon, fresh, juiced
- ⅔ Cup Mayonnaise, preferably Duke’s
- ¼ Cup Sour Cream
- ¾ teaspoon Dijon Mustard
- 2–3 teaspoons Fresh Tarragon, chopped
- 2 teaspoons Fresh Parsley, chopped
- 2 teaspoons Fresh Chives, chopped
- 1–2 teaspoons Fresh Dill, chopped
- Salt and Ground Black Pepper, to taste
- 4–5 Croissants
- Grapes, halved (optional)
Instructions
- Choose a heavy pot or Dutch oven with a tight-fitting lid that holds the chicken snugly. Fill the pot about ⅔ full with cold water but don’t add the chicken yet. Boil extra water in a kettle.
- Add scallions, peppercorns, bouillon (if using), and salt to the pot. Cover and bring to a rolling boil. Turn off the heat and slip the chicken into the hot water. Add boiling kettle water if needed so the chicken is covered by 2 inches.
- Replace the lid and let the chicken rest in the hot water for about 2 hours without turning the heat back on. The retained heat will cook the chicken gently. If a piece is pink near the bone, return the pot to low heat, bring to a simmer, and cook about 10 minutes more.
- Lift the chicken from the pot. Discard bones, skin, and fat. Pat the meat dry, then shred or cut into bite-size pieces and transfer to a bowl. Optionally simmer and strain the cooking liquid and save it as stock.
- In a bowl, whisk together the juice of ½ lemon, mayonnaise, and sour cream; whisk in mustard if using. Taste and adjust seasoning and thickness. Pour the dressing over the shredded chicken and scrape the bowl clean.
- Add the chopped tarragon, parsley, chives, and dill. Season with salt and pepper. Toss gently but thoroughly, then refrigerate, covered, for at least 4 hours.
- Taste and adjust salt and pepper as needed. Sprinkle extra herbs before serving and assemble on buttery croissants. Stir in halved grapes just before serving if using.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!