New This Month

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


  • 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.

Reviews Add a comment

  • zahira40
    15 AUG, 2012
    chiken salad
    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...
    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.