Classic Creamy Chicken Salad Sandwich Filling
Make a satisfying, creamy chicken salad using leftover cooked chicken. This recipe balances texture and flavor with celery, sweet fruit, and simple seasoning for an easy sandwich filling.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded or finely chopped
- 1/2 cup mayonnaise (or Greek yogurt for tang)
- 1 stalk celery, finely diced
- 1/4 cup dried cranberries or halved red grapes
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh dill, chopped (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Bread or croissants for serving
Instructions
- Place the shredded or chopped cooked chicken into a medium mixing bowl.
- Add the diced celery and dried cranberries or grapes to the bowl.
- In a separate small bowl, whisk together the mayonnaise, Dijon mustard, fresh dill (if using), and lemon juice until smooth.
- Pour the dressing mixture over the chicken and vegetables.
- Gently fold all ingredients together until the chicken is evenly coated. Avoid overmixing to keep the texture light.
- Season the chicken salad generously with salt and black pepper. Taste and adjust seasoning as needed.
- Cover the bowl and chill the chicken salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
- Serve the creamy chicken salad piled high on your choice of toasted bread, soft white bread, or croissants.
Notes
- For a finer texture, pulse the chicken briefly in a food processor before mixing.
- If you prefer a tangier salad, substitute half of the mayonnaise with plain Greek yogurt.
- To make this recipe ahead, prepare the chicken salad up to 2 days in advance and store it covered in the refrigerator.
Nutrition
- Serving Size: 1/2 cup filling
- Calories: 320
- Sugar: 8
- Sodium: 350
- Fat: 22
- Saturated Fat: 3.5
- Unsaturated Fat: 18.5
- Trans Fat: 0.1
- Carbohydrates: 10
- Fiber: 1
- Protein: 21
- Cholesterol: 75