This Chicken Salad Sandwich is packed with sweet grapes, crispy celery and fresh dill, all tossed in a creamy dressing and layered with salty, crunchy potato chips on soft white bread. The chips add a salty crunch that makes every bite even more satisfying.
Ingredients & Substitutions
- Shredded Chicken: Rotisserie chicken is the easiest option, but you can also cook and shred your own chicken. Canned chicken works in a pinch, but freshly cooked chicken will give you the best flavor and texture.
- Chips: Wavy or kettle-cooked chips add the best crunch. Lightly crush them before adding to the sandwich so it's easier to eat.
- Grapes: Red or purple grapes add sweetness, while green grapes are a little more tart. You can also swap them for diced apples or dried cranberries for a similar sweet flavor.
- Bread: I like to use classic white sandwich bread, which is soft and easy to eat, but whole wheat, sourdough, or croissants also work well.
- Celery: Celery adds fresh crunch and a clean, slightly peppery flavor. If you don't have celery, you can use finely diced cucumber or chopped nuts for texture.
- Red Onion: Red onion adds a sharp, tangy bite that balances the creamy dressing. For a milder flavor, use green onions, or leave it out.
- Dill: Fresh dill adds a bright, aromatic flavor that pairs well with the lemon, chips, and chicken. You can substitute 1 teaspoon of dried dill or parsley.
- Mayonnaise: For a lighter option, use ½ cup plain Greek yogurt mixed with 2 tablespoons mayonnaise, or replace the mayonnaise entirely with Greek yogurt.
- Dijon Mustard: Dijon mustard is smoother and tangier than yellow mustard, with a more balanced flavor that blends easily into the dressing. It adds depth without overpowering the chicken salad.
Full ingredient list with quantities in the recipe card below
Tips
How to Cook the Chicken: The easiest option is rotisserie chicken. You can also cook your own: season boneless, skinless chicken breasts with salt and pepper, then bake at 400°F for 20-30 minutes or until the internal temperature reaches 165°F. Let it cool slightly, then shred or finely chop.
Finely Chop for the Best Texture: Small, even pieces help the chicken salad hold together and make the sandwich easier to eat.
Adjust the Creaminess: Add 1-2 tablespoons more mayonnaise for a creamier texture, or a splash of lemon juice to lighten it.
Taste Before Serving: After mixing, add more salt, pepper, or lemon juice as needed to brighten the flavors.
Variations: I have two other chicken salads that I love making, they are both Chicken Salad Chick copycats, the Bacon Ranch Chicken Salad and the Creamy Apple Walnut Chicken Salad.
Common Questions
Soft white bread is my favorite because it's easy to eat and holds the filling together well. Croissants, brioche, or sourdough are also great options.
The chips add a salty crunch that balances the creamy chicken salad and makes each bite more satisfying. It makes this classic sandwich extra comforting.
Make Ahead
- You can make the chicken salad up to 2 days in advance and store it in an airtight container in the refrigerator.
- When you're ready to eat, spread it on the bread and add the chips.
- If packing for later, keep the chips separate and add them right before eating so they stay crunchy.
Sides for Chicken Salad Sandwich
- More Chips: Serve with extra potato chips or kettle chips for an easy, crunchy side.
- Fruit: Fresh fruit like grapes, apple slices, strawberries, or melon adds a light, refreshing contrast.
- Simple Salad: A small green salad or pasta salad rounds out the meal and makes it feel a little more complete.
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Chicken Salad Sandwich with Chips
Ingredients
- ⅓ cup finely diced celery
- ¼ cup finely diced red onion
- ⅓ cup seedless red grapes quartered
- 1 tablespoon fresh dill chopped
- 2 cup finely shredded cooked chicken
- ⅔ cup light mayonnaise or ½ cup plain Greek yogurt + 2 tablespoons mayonnaise
- 1 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice about ½ medium lemon
- 8 slices bread
- 1 oz wavy plain chips
Instructions
- Finely dice the celery and red onion. Quarter the grapes and chop the dill. Add everything to a medium mixing bowl.
- Add the shredded chicken, mayonnaise (or yogurt mixture), Dijon mustard, and lemon juice.
- Stir until evenly combined. Taste and season with salt and black pepper as needed.
- Spread about ½ cup chicken salad onto one slice of bread. Top with wavy chips (lightly crush them first for easier eating), then place another slice of bread on top. Repeat with remaining bread.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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