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Ultimate Loaded Chicken Salad Sandwich

A hearty sandwich featuring chunky, creamy chicken salad packed with celery, herbs, and red onion, served on thick-cut toasted sourdough with lettuce and tomato.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad Base
  • 3 cups cooked chicken shredded or diced
  • 2 ribs celery finely diced
  • 1/4 cup red onion finely diced
  • 2 tbsp fresh dill chopped (or parsley)
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt plain
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp garlic powder
  • 1 pinch salt and pepper to taste
Sandwich Build
  • 8 slices sourdough bread thick-cut
  • 4 leaves green lettuce
  • 1 large tomato sliced

Equipment

  • Large mixing bowl
  • Small whisk
  • Toaster or skillet
  • Chef's knife

Method
 

  1. In a large bowl, combine the cooked chicken, diced celery, red onion, and fresh herbs.
  2. In a separate small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
  3. Pour the dressing over the chicken mixture and fold gently until evenly coated. Taste and adjust seasoning if necessary.
  4. For best flavor, cover and refrigerate the salad for 30 minutes before serving.
  5. Toast the sourdough bread slices until golden brown.
  6. Assemble sandwiches by layering lettuce on the bottom slice, followed by a generous scoop of chicken salad, tomato slices, and the top slice of toast.
  7. Slice diagonally and serve immediately.

Notes

Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.