Few dishes strike the perfect balance between comfort and sophistication like chicken sandwiches. Whether served at a luncheon, afternoon tea, or family gathering, these sandwiches deliver creamy texture, fresh flavor, and satisfying simplicity. This version combines tender shredded chicken with a bright, tangy dressing—elevating the humble sandwich into a refined, crowd-pleasing option.

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Why You’ll Love This Recipe

Balanced & Flavorful: The combination of mayonnaise, sour cream, and Dijon mustard creates a perfectly seasoned, creamy base.
Quick to Assemble: Using cooked rotisserie chicken saves time without compromising quality.
Elegant Yet Comforting: Ideal for high-tea platters or casual lunches.
Customizable: Adjust the seasoning, add crunch with walnuts, or enhance freshness with herbs.
Reliable Results: The filling holds its texture, making it perfect for make-ahead entertaining.

Ingredients Needed

For the Filling:

500 g (1 lb) cooked chicken meat, finely shredded (from one large roast chicken)
1 celery stalk, thinly sliced, then diced for crunch
1 green onion, finely chopped
¾ cup walnuts, roughly chopped for texture (optional)
3 tbsp finely chopped dill pickles or cornichons, for tanginess
1½ tbsp fresh dill, finely chopped

For the Sauce:

⅔ cup whole-egg mayonnaise (use a quality brand for best flavor)
⅔ cup sour cream (or substitute full-fat Greek yogurt)
2 tsp Dijon mustard
1½ tbsp lemon juice (or substitute white wine vinegar)
½ tsp onion powder
¼ tsp garlic powder
¾ tsp kosher or cooking salt
¼ tsp freshly ground black pepper

For the Sandwiches:

Salted butter, softened for easy spreading
20 slices white sandwich bread, preferably a day old for better texture

How to Make Chicken Sandwiches

Step 1 – Shred the Chicken

Begin by finely shredding the cooked chicken. The easiest method is to use a stand mixer with the paddle attachment—mix on medium speed for about one minute until finely pulled. Alternatively, shred manually using two forks or your hands. Finely shredded chicken ensures even mixing and a smooth, cohesive filling.

Step 2 – Prepare the Sauce

In a medium bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper. Whisk until the mixture is smooth and creamy. This creates a balanced dressing with a tangy and savory profile that binds the filling perfectly.

Step 3 – Combine the Filling

Place the shredded chicken in a large mixing bowl. Add celery, green onion, walnuts, dill pickles, and fresh dill. Pour the prepared sauce over the mixture and fold gently until all ingredients are evenly coated. The filling should be creamy but not runny—adjust with a spoonful of mayonnaise or chicken if necessary.

Step 4 – Assemble the Sandwiches

Spread a thin layer of softened butter on each slice of bread—this prevents the filling from soaking through. Spoon the chicken mixture evenly over half the bread slices, using about 100 g (½ cup) per sandwich for a deli-style portion. Top with the remaining slices and press gently.

Step 5 – Trim and Slice

For a refined presentation, trim the crusts and cut each sandwich in half or quarters. For clean cuts, refrigerate the assembled sandwiches for 30 minutes before slicing—this firms the filling and prevents spillage.

Step 6 – Serve

Arrange the sandwiches on a platter with fresh greens or herbs for a professional finish. Serve immediately or slightly chilled.

Serving and Storage Tips

Presentation: Serve on tiered stands or platters lined with lettuce or microgreens.
Storage: Keep in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tip: Prepare the filling a day in advance and assemble just before serving for optimal freshness.
Freezing: Not recommended, as the creamy sauce may separate upon thawing.

Helpful Notes

For added freshness, substitute some mayonnaise with plain yogurt.
To make it healthier, use whole-grain or seeded bread.
If serving for children, omit walnuts and finely chop all vegetables.
A squeeze of lemon just before serving brightens the overall flavor.

Classic Chicken Sandwiches

Elegant yet comforting, these Classic Chicken Sandwiches bring together tender shredded chicken, a tangy creamy dressing, and soft sandwich bread for a perfect balance of flavor and texture. Ideal for luncheons, afternoon teas, or family gatherings, they’re quick to assemble and always a hit at any table.

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Prep Time 25

Total Time 25

Servings: 10 sandwiches

Course: LUNCH, Party Food, Snack

Cuisine: American, Comfort Food

Calories: 390

Ingredients Method Notes

Ingredients

For the Filling

500 g cooked chicken meat finely shredded (from one large roast chicken)
1 stalk celery thinly sliced, then diced for crunch
1 green onion finely chopped
0.75 cup walnuts roughly chopped (optional)
3 tbsp finely chopped dill pickles or cornichons
1.5 tbsp fresh dill finely chopped

For the Sauce

0.67 cup whole-egg mayonnaise use a quality brand for best flavor
0.67 cup sour cream or substitute full-fat Greek yogurt
2 tsp Dijon mustard
1.5 tbsp lemon juice or substitute white wine vinegar
0.5 tsp onion powder
0.25 tsp garlic powder
0.75 tsp kosher or cooking salt
0.25 tsp freshly ground black pepper

For the Sandwiches

salted butter softened for spreading
20 slices white sandwich bread preferably a day old for better texture

Method

Step 1 – Shred the Chicken: Finely shred the cooked chicken using a stand mixer with the paddle attachment (1 minute on medium) or two forks. The finer the shred, the smoother the filling.
Step 2 – Prepare the Sauce: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth and creamy.
Step 3 – Combine the Filling: Add celery, green onion, walnuts, pickles, and fresh dill to the shredded chicken. Pour the prepared sauce over and gently fold until evenly coated. The filling should be creamy but not runny.
Step 4 – Assemble the Sandwiches: Spread a thin layer of softened butter on each bread slice to prevent sogginess. Spoon the chicken filling evenly over half the slices, about ½ cup per sandwich, and top with remaining slices.
Step 5 – Trim and Slice: For a neat presentation, trim crusts and cut sandwiches in half or quarters. Chill for 30 minutes before slicing for clean edges.
Step 6 – Serve: Arrange on a platter with greens or herbs. Serve immediately or lightly chilled.

Notes

Tips: Substitute some mayonnaise with yogurt for extra freshness. For a healthier version, use whole-grain or seeded bread. If serving children, omit walnuts and finely chop all vegetables. A quick squeeze of lemon before serving brightens the flavor.

Conclusion

This chicken sandwiches recipe captures everything you love about classic comfort food—creamy, tangy, and perfectly balanced. The combination of tender chicken, crunchy celery, and zesty dressing ensures every bite feels satisfying yet refined. Whether you’re hosting guests or planning weekday lunches, this recipe is sure to impress.

If you tried it, please leave a comment and a star rating below! Share your creation on Pinterest or Facebook, and tell us — what’s your favorite twist on a chicken sandwich?

Frequently Asked Questions (FAQ)

Can I use poached chicken instead of roast chicken?

Yes. Poached chicken breast works beautifully—just ensure it’s cooled and well-drained before shredding to avoid excess moisture.

How can I make these sandwiches gluten-free?

Use gluten-free sandwich bread and confirm your mustard and mayonnaise are certified gluten-free.

Can I replace walnuts with another ingredient?

Absolutely. Try toasted almonds, pecans, or omit nuts entirely for a smoother texture.

Why did my filling turn watery?

Excess moisture can come from over-mixing or from warm chicken. Always cool the chicken completely before combining with the dressing.

Is this recipe suitable for freezing?

No. The creamy dressing tends to separate after thawing. Store in the refrigerator and consume within three days for the best quality.