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This Chicken Salad Sandwich recipe is our daughter’s favorite dinner request! And we have a shocking secret that makes them perfect! Our chicken salad sandwiches are filled with flavorful, tender, pulled chicken salad that’s made with a special method, then combined with fresh herbs and crunchy grapes stuffed between buttery, soft croissants.
We eat these delicious sandwiches year-round, but especially for a quick and easy summer dinner recipe!
After 20 years of tweaks, this Chicken Salad Sandwich is finally the best recipe ever! It’s the perfect choice for bringing the deli to your home for lunch or dinner. The flavor from that buttery croissant and soft, tender flakiness draws you in, and it only gets better with the flavorful, moist chicken and that perfect chicken salad sauce!
Claire’s Favorite Recipe
Our 15-year-old, Claire, is absolutely a chicken salad expert. It’s her favorite recipe, and I am constantly making adjustments to my recipe to make it even better because there is nothing better than a family member going crazy for your cooking.
Ingredients
Oh, I can’t wait for you to try this recipe! It will be a staple in your house. You’ll need the following ingredients to get started:
- Chicken Breasts: Bone-in and skin-on for maximum flavor and tenderness.
- Scallions: Adds subtle onion flavor to the cooking liquid.
- Black Peppercorns: For gentle warmth.
- Better Than Bouillon Chicken Base: Optional, but deepens the savory flavor.
- Salt: Seasons the poaching liquid and the chicken.
- Fresh Lemon Juice: Brightens and balances the richness.
- Grapes: Totally options, but I love the sweetness and pop of texture they add!
For the Creamy Herb Dressing
- Mayonnaise: Preferably Duke’s for richness and flavor.
- Sour Cream: Adds tang and lightens the dressing.
- Dijon Mustard: Brings a subtle sharpness.
- Fresh Tarragon: The star herb with a delicate, slightly sweet flavor.
- Fresh Parsley: Adds freshness and color.
- Fresh Chives: Mild onion flavor that complements the herbs.
- Fresh Dill: Light and aromatic.
- Salt and Ground Black Pepper: To taste.
For Serving
- Croissants: Buttery and fresh, perfect for sandwiches. We also love a yummy nutty wheat for this recipe.
I’ve found it’s best to make the chicken salad filling at least 4 to 6 hours ahead of time, and it’s even better if you can let it chill overnight so the flavors really meld together. Just wait to stir in the grapes until right before topping your sandwiches, so they stay fresh, firm, and crisp. Learned from the NY Times.
What type of chicken should I use to make this chicken salad sandwich?
You can absolutely use boneless chicken breasts, precooked rotisserie chicken, or even leftover roast chicken. But there’s actually a simple method that makes a huge difference in flavor and texture. It might sound surprising, but it creates incredibly tender, juicy chicken every time.
That said, rotisserie-style shredded chicken is always a great option because the mix of dark and white meat keeps it extra moist and flavorful.
The Shocking Secret for a Perfect Chicken Salad
The secret to the most tender, juicy chicken salad is a simple poaching method that uses almost no heat. It’s easy, hands-off, and perfect for summer cooking.
After bringing seasoned water to a boil, turn off the heat and carefully add the chicken. Make sure it’s covered by a couple of inches of hot water, then place a lid on the pot and let it sit undisturbed for about two hours. The trapped heat gently cooks the chicken so it stays incredibly moist and never dries out.
If you cut into a piece and see any pink near the bone, simply return the pot to low heat and simmer briefly until fully cooked. This gentle method makes all the difference for the best chicken salad.
How to Make Chicken Salad
This chicken salad is all about gentle poaching and fresh herbs. The method is simple, but the details matter.
- Prepare: Choose a heavy pot or Dutch oven with a tight-fitting lid, just large enough to hold the chicken snugly. Fill it about two-thirds full with cold water. Do not add the chicken yet. Bring a kettle of extra water to a boil.
- Season: Add scallions, peppercorns, bouillon if using, and salt to the pot of water. Cover and bring to a rolling boil.
- Poach: Turn off the heat and carefully slip the chicken into the hot water. If needed, add some of the boiling kettle water so the chicken is covered by about two inches. Cover with the lid and let it sit undisturbed for about two hours. Do not turn the heat back on. The retained heat will cook the chicken gently. If you cut into a piece and it is still pink near the bone, return the pot to low heat and simmer for about 10 minutes more.
- Shred: Remove the chicken from the pot. Discard the skin, bones, and excess fat. Pat the meat dry, then cut or shred it into small bite-sized pieces and place in a bowl. If desired, simmer the cooking liquid, strain it, and save it as homemade chicken stock.
- Mix: In a separate bowl, whisk together fresh lemon juice, mayonnaise, sour cream, and Dijon if using. Taste and adjust seasoning. Pour the dressing over the chicken and stir to coat completely.
- Herb: Add the chopped tarragon, parsley, chives, and dill. Season with salt and pepper. Toss gently but thoroughly to combine.
- Chill: Cover and refrigerate for at least four hours to let the flavors develop.
- Serve: Taste and adjust salt and pepper if needed. Sprinkle with a little extra fresh herbs and serve on buttery croissants.
Follow these steps, and you’ll get tender, flavorful chicken every time!
Substitutions and Variations For This Chicken Salad Recipe
One of the reasons we love this chicken salad so much is how easy it is to make it your own. Over the years, we’ve tweaked this recipe in so many ways depending on what we have in the fridge and what we’re craving. For a lighter version, you can swap part of the mayonnaise for Greek yogurt, or stir in diced avocado for extra creaminess. If you love texture, add crunch with chopped walnuts, pecans, or almonds, or even sprinkle in crispy bacon for a smoky twist.
For a sweet and savory balance, try mixing in diced apples, dried cranberries, raisins, or chopped cherries. Finely diced red onion or sliced olives can add a savory bite, too. And while we love it piled onto buttery croissants, it’s just as delicious served over your favorite bread or a bed of lettuce for a lighter option.
Make Ahead and Storage Instructions
This chicken salad is actually better when made ahead. Prepare it up to one day in advance and refrigerate tightly covered to allow the flavors to fully develop. If making ahead, wait to assemble on croissants until just before serving so the bread stays fresh and flaky.
Store leftover chicken salad in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving and adjust salt, pepper, or a small spoonful of mayonnaise if needed to refresh the texture.
Do not freeze this recipe. The mayo-based dressing will separate and become watery once thawed. If serving for a gathering, keep chilled until ready to serve and avoid leaving it at room temperature for extended periods.
What to Serve With This Chicken Salad Sandwich?
Chicken salad sandwiches pair perfectly with light, fresh sides that keep the meal feeling easy and balanced. Serve them with a simple green salad, fresh fruit, pasta salad, or a crisp veggie tray for an easy lunch spread.
They’re also delicious alongside chips, pickles, or a cup of soup if you want something a little more comforting. For gatherings or showers, add lemonade and a few sweet treats to round out the menu.
This chicken salad sandwich recipe is simply the best! It’s creamy, herby, and perfectly balanced with just the right amount of freshness. Whether you pile it onto buttery croissants, serve it over crisp lettuce, or scoop it up with crackers. Once you try this method for perfectly tender chicken, you’ll find yourself coming back to it again and again.