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A classic homemade chicken salad sandwich served on soft bread with crisp green lettuce on a dark plate.

The Best Classic Chicken Salad for Sandwiches

This simple and classic chicken salad recipe is incredibly easy to make, packed with flavor, and perfect for a satisfying sandwich or a light lunch. It's the ultimate crowd-pleaser!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Main Course, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 medium Boneless, Skinless Chicken Breasts (about 1.25 lbs total)
  • 1 tsp Olive Oil
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste
For the Salad
  • 1/2 cup Mayonnaise full-fat for best flavor
  • 2 stalks Celery finely diced
  • 1/4 cup Red Onion finely minced
  • 2 tbsp Fresh Dill chopped
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black Pepper freshly ground, or to taste

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons

Method
 

Cook the Chicken
  1. Pat the chicken breasts dry with paper towels. Rub them with olive oil, then season generously with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  2. Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in a single layer in the air fryer basket.
  3. Cook for 18-20 minutes, flipping halfway through, or until an internal temperature of 165°F (74°C) is reached. Cooking time may vary based on chicken thickness. Allow chicken to rest for 5-10 minutes on a cutting board.
  4. Once cooled slightly, dice the chicken into small, uniform pieces (about 1/2-inch cubes). Alternatively, you can shred the chicken using two forks.
Prepare the Salad
  1. In a large mixing bowl, combine the mayonnaise, finely diced celery, minced red onion, chopped fresh dill, Dijon mustard, and fresh lemon juice. Stir until well combined.
  2. Add the diced or shredded chicken to the dressing mixture. Gently fold everything together until the chicken is evenly coated.
  3. Season the chicken salad with 1/4 tsp salt and 1/8 tsp black pepper, or to taste. Start with less and add more if needed.
  4. For best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld. This step is optional but highly recommended.
  5. Serve chilled on your favorite bread, croissants, lettuce wraps, or with crackers.

Notes

For a bit of extra crunch and flavor, you can add 1/4 cup of chopped toasted pecans or walnuts, or some dried cranberries. Store leftover chicken salad in an airtight container in the refrigerator for up to 3-4 days. This recipe is also excellent with leftover rotisserie chicken to save on cook time!