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Chicken Salad Sandwich

Some classics are best left as is, like this perfect chicken salad recipe from "Mad Hungry," by Lucinda Scala Quinn.

  • Servings: 6
Chicken Salad Sandwich

Source: Mad Hungry, September 2010


  • 2 cups chopped or shredded cooked chicken
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/3 cup mayonnaise, or to taste
  • 3 teaspoons unsalted butter, softened
  • 12 slices whole-grain bread
  • 6 romaine lettuce leaves, cleaned, patted dry, and chilled


  1. In a medium bowl, stir together the chicken, celery, parsley, salt, pepper, and lemon juice. Stir in the mayonnaise, little by little, to achieve the desired consistency. The chicken salad can be kept, refrigerated, for 1 day.

  2. Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips.

Cook's Note

The chicken salad can be kept, refrigerated, for 1 day.

Reviews (4)

  • zahira40 15 Aug, 2012

    chiken salad

  • frey60 24 Sep, 2011

    This recipe is so basic, but so very good. The flavors blend well together using the same measurements as in the recipe.

  • deanjr 24 Feb, 2011

    too much salt, not enough mayo. Otherwise, Excellent! Cut salt to 1/4t and make the mayo 2/3c...

  • frey60 4 Dec, 2010

    This is one of the most delicious chicken salads we've ever eaten. It seems quite simple but the flavors go so well together.

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