The Best Chicken Sandwich Recipe

Close-up of a stack of chicken sandwich slices in triangle cuts on a plate, ready to be served.

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The Best Chicken Sandwich Recipe

Upgrade your lunch with this Easy Chicken Sandwich Recipe! Features smoky shredded chicken and a creamy dressing. Perfect for picnics, potluck or meal prep.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Lunch, Picnic, Snacks

Servings:

Calories: 345kcal

Author: Farrukh Aziz

Ingredients

To infuse a smoky flavor

1.1 lb cooked chicken breasts (shredded) or from rotisserie chicken
1 live charcoal and 1 teaspoon of oil optional

For creamy sandwich dressing

4 oz mayonnaise
4 oz cream cheese
3 tablespoons sour cream
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
½ teaspoon red pepper flakes may skip for kids
½ teaspoon sea salt
¾ teaspoon freshly ground black pepper

Mix-ins

⅓ cup dill pickle or pickle cucumber - finely chopped
2 sliced green onions thinly sliced
2 celery stalks finely chopped

For sandwiches

salted butter softened - as required
20 white sandwich bread preferably a day old

US Customary - Metric

Instructions

To infuse smoky flavor (optional step)

To begin with, add 1.1 lb cooked chicken breasts (shredded) to a large bowl. Then, place a piece of aluminum foil in the centre and place a piece of red-hot coal over it.
Drizzle a teaspoon of oil and immediately cover the bowl with a lid. Let it sit for 4-5 minutes. After 5 minutes, discard the foil with coal. Smoked chicken is ready to use.

Make the sandwich dressing and chicken filling

Place 4 oz mayonnaise, 4 oz cream cheese, 3 tablespoons sour cream, 1 tablespoon lemon juice, 1 tablespoon dijon mustard, ½ teaspoon garlic powder, ½ teaspoon red pepper flakes, ½ teaspoon sea salt, and ¾ teaspoon freshly ground black pepper in a large bowl.
Using a spatula or a whisk, mix well until the dressing is smooth.
Add ⅓ cup dill pickle (finely chopped), 2 sliced green onions (thinly sliced), 2 celery stalks (finely chopped), and mix well.
Now add shredded chicken and combine well to make the sandwich filling.

Assemble

Apply a thin layer of softened butter on one side of each bread slice.
Now, take 2-3 tablespoons of chicken filling and spread it on the buttered side of one slice. Top with the other buttered bread slice and gently press to form a sandwich.
Cut off the edges neatly with a serrated knife to remove crust (optional). Slice the sandwich into diagonals (or rectangles if you like).
Arrange on a platter over salad greens or with salad on the side and serve.

Notes

Use high-quality ingredients for the dressing since it forms the base of the filling. Full-fat mayo, cream cheese, and sour cream create a thicker, more stable mixture that won’t turn watery as it sits.
Lightly butter the bread before assembling to create a barrier against moisture to prevent soggy sandwiches.
Use a serrated knife when slicing for clean, even edges.
Customize the shape to match the occasion! Cut into classic triangles for a casual feel or slim finger rectangles for a tea-party look.
Let the filling chill for 30–60 minutes before assembling if time allows for the flavors to meld together.
If using leftover chicken, shred it finely for the best texture. Smaller pieces blend more smoothly into the creamy base and create a more cohesive bite
Store the prepared chicken filling in an airtight container in the fridge for up to 4 days for meal prep.
Leftover sandwiches should be kept in a tightly sealed container in the refrigerator for up to 3 days to preserve flavor and texture.
Avoid freezing this recipe, as the dairy in the dressing can separate and become grainy. It’s quick to make fresh, so it’s always better enjoyed right away!

Nutrition