Creamy Chicken Salad Sandwiches with Dill

Creamy Chicken Salad Sandwiches with Dill

Tender shredded chicken meets tangy dill in a creamy, crunchy sandwich filling.

Total 40 min Makes 4 servings Calories 420/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat

This chicken salad balances rich mayonnaise with fresh dill, crisp celery, and a touch of lemon for brightness. It comes together quickly with cooked chicken, making it ideal for lunch, picnics, or using up leftover rotisserie chicken. Serve chilled between soft bread or over greens.

Ingredients

  • 3 cups cooked chicken breast, shredded or diced
  • 1/2 cup mayonnaise
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 8 slices bread, lightly toasted
  • 4 leaves lettuce

Method

  1. In a large bowl, combine the shredded chicken, celery, and red onion.

  2. Add the mayonnaise, fresh dill, lemon juice, salt, and pepper to the bowl.

  3. Stir the mixture until the chicken is evenly coated and the ingredients are well combined.

  4. Cover the bowl and refrigerate the chicken salad for at least 20 minutes to let the flavors meld.

  5. Lay out the toasted bread slices and place a lettuce leaf on half of them.

  6. Divide the chilled chicken salad evenly among the lettuce-topped bread slices, then top with the remaining bread to form sandwiches.

  7. Slice the sandwiches in half and serve immediately.

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    Creamy Chicken Salad Sandwiches with Dill

    This chicken salad balances rich mayonnaise with fresh dill, crisp celery, and a touch of lemon for brightness. It comes together quickly with cooked chicken, making it ideal for lunch, picnics, or using up leftover rotisserie chicken. Serve chilled between soft bread or over greens.

    40 min 4 servings 420 cal

    Ingredients

    • 3 cups cooked chicken breast, shredded or diced
    • 1/2 cup mayonnaise
    • 2 stalks celery, finely diced
    • 1/4 cup red onion, finely diced
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 8 slices bread, lightly toasted
    • 4 leaves lettuce

    Method

    1. 1

      In a large bowl, combine the shredded chicken, celery, and red onion.

    2. 2

      Add the mayonnaise, fresh dill, lemon juice, salt, and pepper to the bowl.

    3. 3

      Stir the mixture until the chicken is evenly coated and the ingredients are well combined.

    4. 4

      Cover the bowl and refrigerate the chicken salad for at least 20 minutes to let the flavors meld.

    5. 5

      Lay out the toasted bread slices and place a lettuce leaf on half of them.

    6. 6

      Divide the chilled chicken salad evenly among the lettuce-topped bread slices, then top with the remaining bread to form sandwiches.

    7. 7

      Slice the sandwiches in half and serve immediately.