Looking for a quick and satisfying bite? These chicken sandwiches are creamy, tangy, and packed with crunch. They’re easy to prep in minutes, making them perfect for lunchboxes, gatherings, or a no-fuss family meal.
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Why You’ll Love This Chicken Sandwich Recipe
These chicken sandwiches are everything you want in a simple homemade lunch. The filling is creamy and tangy from mayonnaise, sour cream, Dijon, and lemon juice.
At the same time, crunchy celery, pickles, and walnuts keep every bite exciting. Fresh dill adds a bright, herby flavor that balances the richness.
You’ll love how versatile they are. Make them ahead for parties, keep a few ready for school lunchboxes, or enjoy one yourself with a side of chips.
Because the filling improves in flavor after a day, these sandwiches are also great for meal prep. And the best part? No cooking needed if you grab a store-bought rotisserie chicken. Just shred, mix, and assemble.
These chicken sandwiches are quick to make, creamy to taste, and always a hit at the table.
Ingredients for Chicken Sandwiches
Here’s everything you’ll need for these delicious chicken sandwiches:
- 500g (1 lb) cooked chicken meat (from roast chicken or homemade)
- 1 celery stalk, sliced into small pieces
- 1 green onion stalk, finely sliced
- ¾ cup roughly chopped walnuts
- 3 tbsp finely chopped dill pickles or cornichons
- 1½ tbsp finely chopped fresh dill
- ⅔ cup whole egg mayonnaise
- ⅔ cup sour cream (or full-fat yogurt)
- 2 tsp Dijon mustard
- 1½ tbsp lemon juice (or white wine/cider vinegar)
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp cooking or kosher salt
- ¼ tsp black pepper
- Salted butter for spreading on bread
- 20 slices white sandwich bread, day-old
Key Ingredients Explained
The shredded chicken is the star, offering hearty protein and a soft texture. Mayonnaise and sour cream make the filling creamy and smooth. Dijon mustard and lemon juice bring tang and brightness, while pickles add zesty crunch. Walnuts give a nutty bite, and fresh dill ties everything together with herbal freshness. The seasonings balance the mix, keeping it savory and flavorful.
Ingredient Substitutions
If you don’t have sour cream, full-fat yogurt works well. Capers can replace pickles for a briny kick. Cashews, pecans, or macadamias can swap in for walnuts. For bread, soft white sandwich slices are best, but you can try whole wheat for extra fiber. If using plain cooked chicken instead of seasoned rotisserie, add an extra teaspoon of salt to the meat to boost flavor.
How to Make Chicken Sandwiches Step by Step
These sandwiches come together quickly with simple steps and a few helpful tips.
Prepare the Chicken
Remove the skin from your chicken. Shred the meat as finely as possible for the best texture. A stand mixer or hand mixer with paddle attachment makes this easy, though you can also shred by hand. The finer the chicken, the creamier your sandwiches will feel.
Make the Creamy Sauce
In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper. Stir until the sauce is smooth and well blended. This creamy mix is the flavorful base for your filling.
Combine and Mix
Add the shredded chicken to the bowl and stir until coated. Mix in celery, onion, pickles, dill, and walnuts. Blend everything until evenly distributed. The crunch and tang should balance the creamy sauce, giving you a filling that’s both rich and refreshing.
Assemble the Sandwiches
Butter each slice of bread lightly for flavor. Spread the chicken filling generously to the edges of one slice, then top with another. Trim crusts if you want a neat look. Slice diagonally or into rectangles. For clean edges, refrigerate the sandwiches for 2 hours before cutting.
Serving Sizes and Filling Quantities
This recipe makes enough for 10 deli-style sandwiches with about 100g of filling each. If you like them extra full, you’ll get 8 generously stuffed sandwiches with 130g of filling each. For smaller portions, perfect for lunchboxes, you’ll get about 15 sandwiches with 80g of filling each. These options make it easy to plan for family meals, picnics, or party platters.
Recipe Notes and Tips
Day-old bread spreads better and holds up to the creamy filling. If using plain chicken, remember the extra salt to avoid bland flavor. Store-bought rotisserie chicken saves time and adds seasoning depth. For gatherings, cut sandwiches into neat rectangles or triangles for a pretty display. Refrigerating before slicing keeps edges clean and filling firm. The flavor actually improves after a day in the fridge, so making the filling ahead works beautifully. Store leftovers in an airtight container for up to 3 days.
Storage and Make-Ahead Tips
The chicken filling can be stored in the fridge for up to 3 days. You can also refrigerate fully assembled sandwiches for the same amount of time. Keep them in an airtight container so the bread doesn’t dry out. Freezing is not recommended, as the mayonnaise and sour cream may separate. For the best freshness, make the filling ahead but assemble sandwiches closer to serving time.
Conclusion
These chicken sandwiches are creamy, tangy, and full of crunch, making them a lunch you’ll look forward to. They’re simple to prepare, versatile for any occasion, and even better the next day. Try them for your next lunch, picnic, or party platter. And if you enjoy easy lunch recipes, don’t miss checking out more lunch ideas here or our recent recipes. You can also find plenty of serving inspiration on Pinterest
Chicken Sandwiches
Equipment
- Mixing bowl For making the creamy sauce
- Stand mixer or hand mixer For shredding chicken easily
- Knife For slicing vegetables and bread
- Cutting board For safe chopping
Ingredients
- 500 g cooked chicken meat, shredded
- 1 stalk celery, finely sliced
- 1 stalk green onion, finely sliced
- ¾ cup walnuts, roughly chopped
- 3 tbsp dill pickles or cornichons, finely chopped
- 1 ½ tbsp fresh dill, finely chopped
- ⅔ cup whole egg mayonnaise
- ⅔ cup sour cream or full-fat yogurt
- 2 tsp Dijon mustard
- 1 ½ tbsp lemon juice or white wine/cider vinegar
- ½ tsp onion powder
- ¼ tsp garlic powder
- ¾ tsp kosher salt
- ¼ tsp black pepper
- to spread salted butter
- 20 slices white sandwich bread, day-old
Instructions
- Remove skin from chicken and shred the meat finely using a stand mixer, hand mixer, or by hand.
- In a bowl, whisk mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.
- Add shredded chicken to the bowl and stir until coated. Mix in celery, onion, pickles, dill, and walnuts until evenly combined.
- Butter bread slices and spread filling evenly to the edges. Top with another slice, cut crusts if desired, and slice diagonally or into rectangles. Refrigerate for 2 hours for cleaner cuts.
