Description
A comforting and creamy chicken sandwich perfect for cozy fall afternoons.
Ingredients
- 3 cups cooked, shredded chicken (breast or thigh), cooled
- 3/4 cup mayonnaise (or Greek yogurt for tang)
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion or scallions
- 2 tablespoons chopped fresh parsley or dill
- 1/4 cup toasted slivered almonds or chopped pecans (optional)
- Salt and freshly ground black pepper, to taste
- 6–8 slices of sandwich bread or 4 split rolls
- Lettuce leaves and thin apple slices for crunch (optional)
Instructions
- Prepare the chicken: Use poached, roasted, or leftover roasted chicken, then shred it into bite-sized pieces.
- Make the dressing: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine and chill: Add the shredded chicken, celery, onion, herbs, and nuts to the dressing. Stir to coat evenly. Chill for at least 30 minutes.
- Assemble the sandwich: Toast the bread lightly if desired, layer lettuce and apple slices on the bottom slice, spoon a generous portion of the chicken mixture, and top with the other slice. Serve immediately or wrap for later.
Notes
Chop celery and onions finely for a balanced texture. Adjust seasoning with lemon juice or salt as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-cook
- Cuisine: American