Chicken Salad Sandwich

Are your kids tired of PB&J? Mix things up a little with this tasty sandwich! Make the chicken over the weekend, for easy assembly.  Or use precooked rotisserie chicken to make this dish even EASIER!

For an extra tasty addition, add a spoonful of mango chutney -- it gives it a really delicious spicy and sweet flavor.

Chicken Salad Sandwich

Print Grocery List Print Recipe
Serves: 4 Total Time: 1 hour 5 minutes


  • 10 sprigs parsley
  • 2 sprigs fresh thyme
  • 1 small onion, halved
  • 1 small carrot, halved
  • 1 stalk celery, halved
  • 3 pounds chicken breast, on the bone with skin
  • 5 to 6 cups chicken broth
  • 4 cups diced poached chicken (recipe below)
  • 1 stalk celery, peeled and diced
  • 4 scallions, thinly sliced
  • 1 teaspoon finely chopped fresh tarragon
  • 1 teaspoon fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 1 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • Salt
  • Pepper
  • Bread, 2 slices
  • Tomato
  • Lettuce



Make the Poached Chicken:


This is a great recipe for poached chicken because you also get “homemade” chicken broth. Store bought chicken broth is taken to a whole new level of flavor. With winter around the corner I love to “stock” up on homemade stocks for soups, stews and sauces. I like to pour the chicken broth into ice cube trays and freeze them, but you can also freeze in a large container.


In a medium stockpot, put parsley, thyme, onion, carrot, celery and chicken breasts. Cover with broth and bring to a boil. Lower the heat and simmer, covered, for about 20 minutes until the chicken is firm. Uncover and let the chicken cool for about 30 minutes in the liquid.


Remove chicken and place on a cutting board. Remove the skin and separate the chicken from the bone. Cut in large chunks. Strain the broth and either freeze or refrigerate. The broth will last in the refrigerator for up to 3 days, which is why I highly recommend you freeze it.


Make the Chicken Salad:


In a mixing bowl combine chicken, celery, scallions and herbs.
In a small bowl, whisk mayonnaise, lemon juice, mustard and salt and pepper to taste. Whisk until there are no lumps.
Add the chicken and gently mix until combined. Store in the refrigerator until ready to use.


Take your favorite bread, scoop a generous helping on one half, and layer lettuce and tomato on the other half.

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