To make the BEST chicken salad sandwiches you need fresh chicken, the right mix of flavors, a little bit of crunch, and the absolute perfect bread that is soft, yet sturdy enough to hold a big scoop of chicken salad.

My absolute favorite chicken salad sandwich recipe is all that! Let me show how to make chicken salad sandwiches at home using fresh, poached chicken. It's just a little extra effort than opening a can, but I promise, you'll never buy chicken in a can again!

Ingredients I use in my Poached Chicken Salad

Chicken salad is a salad with chicken as the main ingredient, of course. A classic chicken salad recipe is typically made with mayonnaise for a creamy texture, celery for a nice crunch, and seasonings such as onion, garlic, salt, and pepper, but you'll find a wide range of variations when it comes to chicken salad recipes. The ingredients I use in my poached chicken salad recipe are as follows:

• 2 cups poached chicken
• 1/2 cup mayonnaise
• 2 Tbsp sweet pickle juice
• 2 Tbsp onion, minced
• 1/2 cup celery, diced
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt - or more to taste
• 1/4 tsp black pepper
• Toasted homemade potato bread (the bread is key!)
• Green leaf lettuce
• Cheese, I use American cheese because I like the creamy texture and mild flavor on chicken sandwiches

How to make Chicken Salad Sandwiches from scratch

1. In a medium sized bowl, combine 2 cups poached chicken with 1/2 cup mayonnaise, 2 Tbsp sweet pickle juice, 2 Tbsp minced onion, 1/2 cup diced celery, 1/4 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until well combined and then taste and adjust seasonings as needed. Refrigerate until chilled, about 2-3 hours, or overnight for best results.


To make sandwiches, I highly recommend using homemade potato bread. Toast the bread to your liking and then, between 2 slices of toasted potato bread, layer with 1 slice of cheese, green leaf lettuce, and a heaping scoop of poached chicken salad. Serve with your favorite potato chips or french fries and enjoy!

How To Make Poached Chicken

1. Place 1 pound chicken breasts in a deep sided skillet with 1/2 an onion (peeled) and a tablespoon of kosher salt. Add water to cover chicken
   
2. Bring water to a low boil over high heat
3. Remove any froth that collects on surface
   
4. Reduce heat to mid-low, cover with lid, and gently boil 5 minutes
5. Remove from heat and let sit, covered, 10-12 minutes or until chicken is cooked to 150°F
   
6. Allow chicken to cool. Dice or shred to use in chicken salad
   

Frequently Asked Questions

Do I have to poach the chicken for chicken salad?

When making chicken salad there are a few tips I feel are important when it comes to taste and texture. The most important tip is to ditch the canned chicken! For best results always be sure to use fresh chicken.

I like to use poached chicken. Poached chicken is quick and easy to make and perfect for chicken salad sandwiches. 

 
However, if I have leftover Cast Iron Chicken Breast, chicken from Homemade Chicken Broth, or leftover Pan Roasted Chicken Thighs I'll use that to whip up a quick chicken salad for sandwiches. 

Can I use a deli rotisserie chicken?

A deli rotisserie chicken can work too, but I've found the chicken can be dry which gives the chicken salad sandwich a weird texture.

Why do you use sweet pickle juice in chicken salad?

I absolutely love sweet bread and butter pickles and use them in many different recipes like this chicken salad to bump up the flavor. Sweet pickle juice gives chicken salad a unique sweet and tangy flavor that sets it apart from the rest! Have you ever tried using pickle juice in recipes like chicken salad, potato salad, or macaroni salad? 

What is the best mayonnaise for chicken salad?

My favorite mayonnaise is homemade, but a very close second for me is Blue Plate Mayonnaise. I feel Blue Plate mayo has a similar taste and texture to homemade.

What is the best bread to use when making chicken salad sandwiches?

The only bread I will ever use is homemade potato bread. It is the absolute BEST sandwich bread for classic sandwiches like this chicken salad sandwich and BLT's. Potato bread is a soft sandwich bread loaded with flavor and still sturdy enough to hold a big, deli-style sandwich without falling apart. I don't say this often, but it is totally worth the effort!

Is there an alternative to eating chicken salad on bread?

I like to enjoy chicken salad in a variety of ways. Here are a few of my favorite ways to eat it that doesn't involve sandwich bread:

• Chicken salad salad - put a scoop of chicken salad on your favorite garden salad
• Chicken salad lettuce wrap -  use lettuce leaves in place of bread for a low carb chicken salad wrap
• Wrap it in a tortilla for a fun twist on a chicken salad sandwich
• Enjoy chicken salad with crackers or chips for a satisfying snack

Got leftovers? How do I store chicken salad?

Store leftover chicken salad in an airtight container in the fridge for up to 5 days. Chicken salad should not be left at room temperature longer than 2 hours. Keep on ice if your gathering is outside to keep the chicken salad fresh, cold, and safe to eat.

Can I freeze leftover chicken salad?

No. I don't recommend freezing chicken salad. It doesn't freeze well.

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Poached Chicken Salad, How to Make Chicken Salad Sandwiches

Sandwich

American

Yield: 4

Author: Life Tastes Good

Print

How To Make Chicken Salad Sandwiches

How to make homemade chicken salad sandwiches with a just a little extra effort than opening a can. You'll never buy chicken in a can again!

Prep time: 5 MCook time: 15 MTotal time: 20 M

Ingredients:

Poached Chicken

• 1 lb chicken breasts, boneless and skinless
• 1/2 yellow onion, peeled and cut in half
• 1 Tbsp kosher salt

Chicken Salad Sandwiches

• 2 cups chicken
• 1/2 cup mayonnaise
• 2 Tbsp sweet pickle juice
• 2 Tbsp onion, minced
• 1/2 cup celery, diced
• 1/4 tsp garlic powder
• 1/2 tsp kosher salt - or more to taste
• 1/4 tsp black pepper
• 2 slices potato bread for each sandwich (the bread is key!)
• Green leaf lettuce
• 1 slice Cheese per sandwich

Instructions:

Poached Chicken

1. Place 1 pound chicken breasts in a deep sided skillet with 1/2 an onion (peeled) and a tablespoon of kosher salt. Add water to cover chicken.
2. Bring water to a low boil over high heat
3. Remove any froth that collects on the top
4. Reduce heat to mid-low, cover with lid, and gently boil 5 minutes.
5. Remove from heat and let sit, covered, 10-12 minutes or until chicken is cooked to 150°F
6. Allow chicken to cool. Dice or shred to use in chicken salad

Chicken Salad Sandwiches

1. In a medium sized bowl, combine 2 cups poached chicken with 1/2 cup mayonnaise, 2 Tbsp sweet pickle juice, 2 Tbsp minced onion, 1/2 cup diced celery, 1/4 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until well combined and then taste and adjust seasonings as needed. Refrigerate until chilled, about 2-3 hours, or overnight for best results.
2. To make sandwiches, I highly recommend using homemade potato bread. Toast the bread to your liking and then, between 2 slices of toasted potato bread, layer with 1 slice of cheese, green leaf lettuce, and a heaping scoop of poached chicken salad. Serve with your favorite potato chips or french fries and enjoy!

Notes:

1. Use fresh chicken for best results 2. Use homemade mayo or your favorite brand. I use Blue Plate Mayo - it's the closest to homemade (imo) 3. I recommend Homemade Potato Bread for the best sandwich 4. Watch the video to see how to make poached chicken sandwiches

Products I use - Affiliate links:

Le Creuset Tri-Ply Stainless Steel Saute Pan with Lid, 3-Quart

Glass Mixing Bowl

Blue Plate Mayo

Calories

416.02

Fat (grams)

32.30

Sat. Fat (grams)

7.14

Carbs (grams)

10.52

Fiber (grams)

1.21

Net carbs

9.31

Sugar (grams)

2.81

Protein (grams)

20.05

Sodium (milligrams)

384.23

Cholesterol (grams)

81.93

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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