Summer Chicken Salad Sandwich
This summer chicken salad sandwich is fresh, creamy, and perfect for an easy lunch. It comes together quickly, makes great use of cooked chicken, and feels just right on a warm day.
Ingredients
Ingredients
- 2 cups cooked chicken shredded or chopped
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ⅓ cup celery finely chopped
- 2 green onions sliced
- 2 tablespoons fresh parsley or dill chopped
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 slices bread sandwich rolls, or 4 croissants
- Lettuce or spinach optional
Instructions
Instructions
- Place the cooked chicken in a large bowl and break it into bite-sized pieces. Make sure it is cooled slightly before mixing so the dressing stays creamy.
- Add the mayonnaise, Greek yogurt, lemon juice, salt, and black pepper to the bowl. Stir until the chicken is evenly coated and the mixture looks smooth.
- Fold in the celery, green onions, and herbs. Mix gently so the salad stays chunky and fresh-looking.
- Give the chicken salad a quick taste. Add a little more lemon juice, salt, or pepper if needed, then chill it for 15 to 30 minutes if you have time.
- Spoon the chicken salad onto your bread or rolls, add lettuce if you like, and top with the second slice. Serve right away for the best texture.
Notes
If you want a little sweetness, add chopped grapes or diced apple. For extra crunch, try chopped cucumber, almonds, or sunflower seeds. For a lighter dressing, use more Greek yogurt and less mayonnaise.
Store the chicken salad in an airtight container in the refrigerator for up to 3 days. This recipe is best served cold, so reheating is not needed.