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Herby Chicken Salad Picnic Sandwiches Made Easy

Annahita Carter
Bright, creamy herby chicken salad (with lemon, mayo, and Greek yogurt) that’s structured enough for picnic sandwiches—make ahead, chill, then pile onto bread with lettuce for an easy, protein-forward lunch.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 30 minutes
Total Time 1 hour 4 minutes
Course Lunch, Snack
Cuisine American
Servings 4 sandwiches
Calories 520 kcal

Equipment

  • Small pot
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Cutting board
  • Sharp knife

Ingredients
  

For the herby chicken salad

  • 400 g cooked chicken finely chopped or shredded (about 3 cups)
  • 90 g mayonnaise
  • 60 g plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 tsp finely grated lemon zest
  • 1 small stalk celery finely diced (about 40 g)
  • 2 tbsp red onion or shallot finely minced
  • 2 tbsp fresh dill finely chopped, loosely packed
  • 2 tbsp fresh flat-leaf parsley finely chopped, loosely packed
  • 1 tbsp fresh chives finely sliced
  • 1/4 tsp garlic powder
  • 1/2 tsp fine sea salt plus more to taste
  • 1/4 tsp freshly ground black pepper

Optional crunchy or sweet add-ins (choose 1–2)

  • 30 g toasted walnuts or almonds finely chopped (or pepitas for nut-free crunch)
  • 40 g cucumber finely chopped; seeded for less water
  • 40 g tart apple finely diced (such as Granny Smith)

For the picnic sandwiches

  • 6–8 slices soft sandwich bread whole-wheat or white (or 3–4 rolls or croissants)
  • tender lettuce leaves such as Bibb, romaine hearts, or mixed spring greens
  • 4–6 slices cucumber or tomato patted dry (optional)
  • soft butter optional, for the bread

Instructions
 

  • Cook and cool the chicken (if not using leftovers). If starting from raw chicken breasts, place them in a small pot, cover with cold water by about 2.5 cm / 1 inch, and add 1 tsp salt. Bring just to a simmer over medium heat, then reduce the heat so the water barely bubbles. Poach for 10–14 minutes, depending on thickness, until the center reaches 165°F / 74°C. Transfer the chicken to a plate and cool completely, then chill in the fridge for at least 30 minutes before chopping or shredding.
  • Shred or chop the chicken finely. Once the chicken is cold, finely chop it with a sharp knife or shred it by hand. Aim for pea-sized pieces so the salad holds together and stays inside the sandwich. You should end up with about 3 cups of chopped chicken.
  • Stir together the dressing base. In a medium mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, garlic powder, salt, and black pepper. Whisk until smooth and creamy, then taste (it should be a little brighter than the final salad).
  • Fold in the vegetables and herbs. Add the celery, red onion or shallot, dill, parsley, and chives, then fold until evenly combined.
  • Combine with the chicken. Add about 2 1/2 cups of chopped chicken and gently fold to coat. If it still looks very loose, add the remaining chicken. The salad should be creamy but not soupy, with no excess liquid pooling.
  • Add optional crunch or sweetness (optional). Fold in any nuts/seeds, cucumber, or diced apple you’re using. Taste and adjust with more salt, pepper, or lemon juice.
  • Chill the chicken salad. Cover and refrigerate for at least 30 minutes and up to 24 hours. If it’s stiff straight from the fridge, stir in a teaspoon or two of lemon juice or a spoonful of yogurt to loosen.
  • Prep the bread and fillings. Choose soft but sturdy bread; lightly toast if you want more structure. If packing ahead, lightly butter the inside of each slice to help prevent sogginess.
  • Assemble the picnic sandwiches. Layer lettuce on the bottom slice of bread. Spoon 1/3 to 1/2 cup chicken salad over the lettuce and spread to the edges. Top with cucumber or tomato slices if using, then add the second slice of bread. Press lightly and cut in half.
  • Pack for travel. Wrap each sandwich in parchment or wax paper and place in a container so they don’t get squashed. Keep chilled and transport with an ice pack; aim to eat within 4 hours of removing from refrigeration.

Nutrition

Calories: 520kcalCarbohydrates: 34gProtein: 34gFat: 28gSaturated Fat: 6gCholesterol: 115mgSodium: 820mgPotassium: 520mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 12mgCalcium: 110mgIron: 3.2mg
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