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chicken salad sandwich cut in half

Chicken Salad Sandwich

My homemade chicken salad recipe is easy to make and loaded with crunchy celery, juicy chicken thighs, sweet relish, and is tossed in a creamy mayo dressing. This uber versatile classic is perfect for meal prep and can be served on sandwiches, green salads, crackers!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling: 5 minutes
Total Time: 35 minutes
Servings: 8
Calories: 695kcal
Author: Meiko Temple


Chicken Salad Sandwich

  • 3 lbs chicken thighs (bone-in skin-on)
  • 6-7 cups water
  • ¼ cup chicken bouillon
  • 4 Dandy celery sticks divided (2 cut in half & 2 chopped)
  • 1 yellow onion quartered
  • 1 tablespoon kosher salt
  • 4 eggs hardboiled and chopped finely
  • 2 scallions thinly sliced
  • lettuce optional
  • tomato sliced (optional)
  • red onion thinly sliced (optional)
  • sliced bread


  • 1 ¼ cup mayonnaise
  • ½ cup sweet relish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon liquid smoke
  • 1 teaspoon hot sauce
  • 1 teaspoon yellow mustard
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • teaspoon celery seed


Prepare chicken

  • Separate chicken thigh from the chicken skin. Place the chicken (thighs & skin), water, two stalks of celery, onion, bouillon seasoning, and salt into a 6 quart instant pot. Water should cover all the contents by at least an inch.
  • Seal the Instant Pot according to the manufacturer's instructions. Set the Instant Pot to manual, high pressure, for 20 minutes.
  • Quick pressure release the instant pot. Drain and transfer chicken to a sheet pan. Discard chicken skin and freeze or reserve stock for later. Let chicken cool until able to handle safely. Remove bones and gristle then shred chicken with a fork (or dice as preferred). Refrigerate chicken until you are ready to combine with the dressing.

Prepare Dressing

  • In a medium bowl whisk together all the dressings ingredients then refrigerate until you are ready to combine with chicken.

Prepare Salad

  • In a large bowl add shredded chicken, dressing, chopped celery, scallions, hardboiled eggs and toss until thoroughly combined. Cover and refrigerate until ready to serve. The longer the chicken salad has to rest and chill better after it tastes. If possible, make a day ahead.

Assemble Sandwich

  • Spread chicken salad between two slices of bread and top with your favorite fixings like lettuce, tomato, and onion. This salad also pairs well with your favorite crackers.
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  • To cut time start with rotisserie chicken and avoid having to cook the chicken from scratch. Remove skin and bones and shred the meat. You will need approximately 2 lbs of shredded meat for this recipe.
  • If you don’t have an instant pot don’t fret. You can prepare the chicken the same way in a large pot with a lid.  Add liquid and seasoning to pot on high heat to reach a boil. Reduce to a simmer, add chicken and cover with lid. Cook for 20 minutes or until the chicken is cooked through and tender.
  • For a little added sweetness add ¼ - ½ teaspoon of sugar to your salad dressing.
  • For a little added kick of spice add ¼ ½ teaspoon of cayenne pepper to your salad dressing.


Calories: 695kcal | Carbohydrates: 11g | Protein: 32g | Fat: 58g | Saturated Fat: 13g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 3272mg | Potassium: 480mg | Fiber: 1g | Sugar: 8g | Vitamin A: 504IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg


Instant Pot - 6 quart
Sheet Pan
Bowl Set
Wooden Spoon

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.