Chicken Salad Sandwich


Come summer, nothing beats chicken salad—and this classic take, which calls for cooked chopped or shredded chicken, celery, fresh parsley, lemon juice, and mayo, is particularly delicious between slices of crunchy whole grain bread. Plate your sandwiches with potato chips for a classic warm-weather meal you'll crave all season long.


  • 2 cups chopped or shredded cooked chicken

  • ½ cup chopped celery

  • 1 tablespoon chopped fresh parsley leaves

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground black pepper

  • 1 tablespoon fresh lemon juice

  • 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 made ahead and 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.

    Chicken Salad Sandwich
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