Chicken Salad Sandwich

There is no other sandwich that can invoke a stronger sense of summertime to me than a chicken salad sandwich. They are the ultimate in light, tasty, fresh, summer deliciousness. If you make them right, they can be loaded full of nutrition and still have heaps of great flavor.

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This recipe is a tasty alternative to the tuna salad or egg salad sandwich recipes.

I normally use this recipe to use left-over chicken found in the refrigerator. I have also been known to make this recipe using left-over turkey from the holidays. :)

hint: For extra smokey zing, you can use BBQ-grilled shredded chicken instead of what the traditional recipe calls for.

This recipe makes 2 sandwiches.


  • 1 cooked chicken breast, chopped into small cubes
  • 1 celery stalk, chopped
  • 1 green onion, chopped
  • 4 black or stuffed olives, chopped (optional)
  • 1/2 cup low-fat mayonnaise
  • 1/4 tsp. dried basil, or your favorite herb
  • salt & pepper to taste
  • 2 leaves of green leaf lettuce
  • 4 slices of your favorite bread


You may cook the chicken any way you like. I find that boiling frozen chicken is the easiest, but sauteed, baked or grilled chicken generally has a better flavor.

Let the chicken cool and cut into cubes. Place in a large bowl.

Add the rest of the ingredients (minus the lettuce and bread) and gently mix together.

Chill the salad for at least an hour before using it in a sandwich. Chilling makes the mixture taste better and allows the flavors to mingle. If you have the time, it tastes even better when chilled overnight. But, if your chicken was already cold from the refrigerator, you can skip this step.

For bread, you have many choices. In addition to sliced wheat or white bread, this recipe also works great on pitas or croissants.

For a low-carb option, try this recipe wrapped in lettuce leaves.

Garnish with a pickle. Enjoy!

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