Ultimate Classic Chicken Salad Sandwich Recipe – Easy & Delicious

Discover the secret to creating the juiciest, most flavorful chicken salad sandwich you’ve ever tasted. This recipe elevates the humble chicken salad to new heights, ensuring every bite is packed with tender, succulent chicken and a perfect balance of flavors.

Say goodbye to dry, stringy chicken salads drowning in mayonnaise. Our innovative cooking method guarantees moist, flavorful chicken that stands out in every bite. Whether you’re planning a picnic, looking for a quick lunch, or preparing for a potluck, this chicken salad will impress even the most discerning palates.

The magic begins with our sous-vide cooking technique, which locks in moisture and infuses the chicken with aromatic lemon and tarragon. Don’t worry if you don’t have a sous-vide cooker – we’ve got alternative cooking methods that still yield delicious results.

Ingredients

• 1 3/4 pounds (800g) whole bone-in, skin-on split chicken breast halves (2 to 3 breast halves)
• Kosher salt and freshly ground black pepper
• 2 whole lemons
• 4 whole sprigs of tarragon plus 1 tablespoon minced fresh tarragon leaves, divided
• 1/4 cup mayonnaise, preferably homemade, plus more to taste
• 1 tablespoon Dijon mustard, plus more to taste
• 1 tablespoon minced flat-leaf parsley leaves and tender stems
• 1 tablespoon minced chives
• 1/2 cup finely diced red onion (about 1/2 medium onion)
• 1/2 cup finely diced celery (from 1 to 2 stalks)
• 1 medium clove garlic, minced (about 1 teaspoon)

Directions

1. Prepare the Chicken

   If using the sous-vide method, season the chicken generously with salt and pepper. Slice one lemon into thin rounds. Place the chicken in zipper-lock or vacuum bags, adding the whole tarragon sprigs and lemon slices. Seal the bags, removing as much air as possible.

2. Cook the Chicken

   Set your sous-vide cooker to 155°F (68°C). Cook the chicken for at least 1 hour, but no more than 4 hours. Once done, transfer the bags to an ice bath and let chill for 15 minutes.

3. Prepare the Dressing

   While the chicken cools, create your dressing. In a large bowl, combine 1 tablespoon juice and 1 teaspoon zest from the remaining lemon. Add mayonnaise, mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic. Mix well with a rubber spatula. Adjust the lemon juice to taste. Refrigerate until the chicken is ready.

4. Finish the Salad

   Once cooled, remove the chicken from the bags. Discard the tarragon stems and lemon slices. Remove and discard the skin and bones. Cut the meat into 1/2-inch cubes and add to the bowl with the dressing. Gently fold to combine. Season with salt and pepper to taste. If desired, add more mayonnaise, mustard, or lemon juice.

5. Serve and Enjoy

   Your chicken salad is now ready to serve! Enjoy it on its own, with crisp lettuce leaves, or as a delicious sandwich filling. The possibilities are endless!

Alternative Cooking Methods

If sous-vide isn’t an option, try our cold-start, low-and-slow poaching method for supremely juicy results. Alternatively, roast or grill the chicken breasts until they reach an internal temperature of 150°F (66°C). Leftover roast chicken works great too – you’ll need about 2 1/2 to 3 cups of cooked and diced chicken meat for this recipe.

The Secret to Perfect Chicken Salad

The key to our exceptional chicken salad lies in the cooking method. By using sous-vide or gentle poaching, we ensure that every piece of chicken remains incredibly moist and tender. This technique allows us to infuse the meat with subtle flavors of lemon and tarragon, creating a depth of taste that sets this salad apart.

Customization Tips

While our recipe creates a classic chicken salad, don’t be afraid to experiment! Try adding chopped apples for sweetness, toasted nuts for crunch, or dried cranberries for a tart twist. You can also play with different herbs – dill or basil can be delightful alternatives to tarragon.

Serving Suggestions

This versatile chicken salad shines in many settings. Serve it on a bed of mixed greens for a light lunch, stuff it into a pita pocket for a quick meal on-the-go, or use it as a filling for elegant tea sandwiches at your next gathering. For a low-carb option, try serving it in lettuce cups or hollowed-out tomatoes.

Nutritional Facts

Make-Ahead and Storage Tips

This chicken salad can be prepared up to 2 days in advance, making it perfect for meal prep. Store it in an airtight container in the refrigerator. If you’re planning to serve it in sandwiches, keep the bread separate until just before eating to prevent sogginess. Give the salad a quick stir before serving, and if needed, add a touch more mayonnaise or lemon juice to refresh the flavors.

The Perfect Chicken Salad Sandwich

To create the ultimate chicken salad sandwich, choose a hearty bread that can stand up to the moisture – think crusty baguette or toasted whole grain. Layer crisp lettuce on the bottom to act as a barrier, preventing the bread from becoming soggy. Add a generous scoop of chicken salad, and top with sliced ripe tomatoes and avocado for extra richness. For added crunch, consider a layer of potato chips or thinly sliced cucumber.

Health Benefits

Not only is this chicken salad delicious, but it’s also packed with nutritional benefits. The lean chicken provides high-quality protein essential for muscle health and satiety. The variety of vegetables adds fiber and vitamins, while the herbs contribute antioxidants. By using homemade mayonnaise, you can control the quality of fats and avoid unnecessary additives found in store-bought versions.