Recipes Ingredients Meat & Poultry Chicken Chicken Salad Sandwich 3.0 (132) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 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 ⅓ cup mayonnaise, or to taste 3 teaspoons unsalted butter, softened 12 slices whole-grain bread 6 romaine lettuce leaves, cleaned, patted dry, and chilled Directions 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. Spread butter on each slice of bread. Sandwich with chicken salad and a leaf of lettuce. Serve with salty potato chips. Rate it Print