Chicken Salad Sandwich Recipe

Name: Chicken Salad Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bone-in chicken breast (about 1 pound); 1 whole chicken leg (thigh and drumstick, about 3/4 pound); 1 tablespoon olive oil; Kosher salt; Freshly ground black pepper; 1/2 cup mayonnaise; 1 tablespoon Dried Cherry Mustard or Whole-Grain Dijon Mustard; 1/3 cup roasted, salted almonds, coarsely chopped; 1/4 cup dried cherries, coarsely chopped; 1/2 cup small-dice celery (from 1 stalk); 2 tablespoons finely chopped shallot (from 1/2 of a small shallot); 1 teaspoon finely chopped fresh thyme; 4 to 6 kaiser rolls or sandwich-sized slices of focaccia or ciabatta bread (optional); Bibb, Boston, or iceberg lettuce (optional)

Servings: persons

1 bone-in chicken breast (about 1 pound)
1 whole chicken leg (thigh and drumstick, about 3/4 pound)
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon Dried Cherry Mustard or Whole-Grain Dijon Mustard
1/3 cup roasted, salted almonds, coarsely chopped
1/4 cup dried cherries, coarsely chopped
1/2 cup small-dice celery (from 1 stalk)
2 tablespoons finely chopped shallot (from 1/2 of a small shallot)
1 teaspoon finely chopped fresh thyme
4 to 6 kaiser rolls or sandwich-sized slices of focaccia or ciabatta bread (optional)
Bibb, Boston, or iceberg lettuce (optional)

1
Heat the oven to 400u00b0F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sides with salt and pepper. Place on a baking sheet and cook until an instant-read thermometer registers 160u00b0F, about 45 to 50 minutes. Remove from the baking sheet to a cutting board and let rest until cool enough to handle, about 30 minutes.
2
When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear the meat into bite-sized pieces and place in a large bowl. Add the mayonnaise, mustard, almonds, cherries, celery, shallot, and thyme and season with salt and pepper. Stir to evenly combine, cover with plastic wrap, and refrigerate until thoroughly chilled, about 1 hour.
3
If serving as sandwiches, divide the chicken salad among the bread/rolls and top with lettuce.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bone-in chicken breast (about 1 pound), 1 whole chicken leg (thigh and drumstick, about 3/4 pound), 1 tablespoon olive oil, Kosher salt, and more.

Yes, Chicken Salad Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Salad Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions