Creamy Chicken Salad Sandwiches with Dill, Celery, and Apples

Creamy Chicken Salad Sandwiches with Dill, Celery, and Apples

Tender shredded chicken meets crisp apple and celery in a tangy, dill-flecked dressing.

Total 40 min Makes 4 servings Calories 480/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Eggs, Wheat

This chicken salad balances rich mayonnaise with crunchy celery, sweet-tart apple, and fresh dill for a bright, textured filling. It comes together quickly with cooked chicken, making it a practical choice for lunches, picnics, or make-ahead meal prep. Piled onto soft bread, it makes a satisfying cold sandwich any time of year.

Ingredients

  • 3 cups cooked chicken breast, shredded or diced
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2/3 cup celery, finely diced
  • 1 small apple, cored and finely diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons red onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 8 slices sandwich bread
  • 4 leaves lettuce

Method

  1. In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.

  2. Add the shredded chicken, celery, diced apple, dill, and red onion to the bowl. Season with salt and pepper.

  3. Fold the mixture together with a spatula or spoon until the chicken is evenly coated in the dressing.

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

  5. Lay out 4 slices of bread and top each with a lettuce leaf, then divide the chicken salad evenly among them.

  6. Top with the remaining bread slices, slice each sandwich in half, and serve.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Creamy Chicken Salad Sandwiches with Dill, Celery, and Apples

    This chicken salad balances rich mayonnaise with crunchy celery, sweet-tart apple, and fresh dill for a bright, textured filling. It comes together quickly with cooked chicken, making it a practical choice for lunches, picnics, or make-ahead meal prep. Piled onto soft bread, it makes a satisfying cold sandwich any time of year.

    40 min 4 servings 480 cal

    Ingredients

    • 3 cups cooked chicken breast, shredded or diced
    • 1/2 cup mayonnaise
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lemon juice
    • 2/3 cup celery, finely diced
    • 1 small apple, cored and finely diced
    • 2 tablespoons fresh dill, chopped
    • 2 tablespoons red onion, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 8 slices sandwich bread
    • 4 leaves lettuce

    Method

    1. 1

      In a large bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.

    2. 2

      Add the shredded chicken, celery, diced apple, dill, and red onion to the bowl. Season with salt and pepper.

    3. 3

      Fold the mixture together with a spatula or spoon until the chicken is evenly coated in the dressing.

    4. 4

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

    5. 5

      Lay out 4 slices of bread and top each with a lettuce leaf, then divide the chicken salad evenly among them.

    6. 6

      Top with the remaining bread slices, slice each sandwich in half, and serve.