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Best 20-Minute Chicken Salad Sandwich Recipe

20-minute chicken salad sandwich - featured image
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A quick and easy chicken salad sandwich made with rotisserie chicken, grapes, celery, and a tangy dressing. Perfect for busy days when you need to feed a crowd in 20 minutes flat.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or chopped
  • 1/2 cup mayonnaise
  • 1/2 cup red grapes, quartered
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 8 slices of bread
  • Butter or olive oil (for toasting)
  • Optional toppings: lettuce leaves, sliced tomato, avocado, crispy bacon

Instructions

  1. Prep the chicken (5 minutes). If using a rotisserie chicken, remove the skin and pull the meat off the bones. Chop the chicken into small, bite-sized pieces, about 1/2-inch chunks.
  2. Chop the vegetables (5 minutes). Dice the celery into small, even pieces (about 1/4 inch). Do the same with the red onion. Quarter the grapes. Rough chop the parsley if using.
  3. Make the dressing (2 minutes). In a large mixing bowl, combine the mayonnaise, lemon juice, Dijon mustard, salt, and pepper. Whisk until smooth. Taste and adjust seasoning.
  4. Combine everything (3 minutes). Add the chopped chicken, celery, red onion, grapes, and parsley to the bowl with the dressing. Stir gently until well coated. Avoid overmixing.
  5. Toast the bread (3 minutes). Butter both sides of the bread and toast in a hot skillet until golden brown and crispy, or use a toaster.
  6. Assemble the sandwiches (2 minutes). Lay out toasted bread. If using lettuce or tomato, place on the bottom slice first. Spoon about 1/2 to 3/4 cup of chicken salad onto each sandwich. Top with the second slice of bread and press gently.
  7. Serve immediately or pack for later. Cut sandwiches in half diagonally. Serve with chips, a pickle spear, or a side salad.

Notes

Let the chicken salad rest in the fridge for 10-30 minutes before serving for best flavor. Toast the bread to prevent sogginess. Hand-chop the chicken for better texture; avoid using a food processor. The chicken salad can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Keywords: chicken salad sandwich, quick chicken salad, 20-minute recipe, rotisserie chicken, easy lunch, chicken salad recipe

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