Chicken Salad Sandwiches


chicken salad sandwiches

I have a recipe for chicken salad sandwiches that you will love! I make these for lunch, for parties, and I even sell them as part of my catering menu. The apples, cranberries, and pecans really set this recipe apart, giving it a fun and delicious texture.

How to Make Chicken Salad Mixture

chicken salad mixture

This chicken salad sandwich mixture is a cinch to make. You'll need to put the following ingredients into a medium sized bowl:

3 (12.5 oz) cans white chicken breast, drained

6 Tbsp light mayo

6 Tbsp nonfat plain Greek yogurt (or sour cream)

1 Tbsp Dijon mustard

1 tsp each: Kosher salt, black pepper, and onion powder

Once in the bowl, use the back of a fork to break up the chicken and mix everything together. It should be thick and creamy.

Now add in the following:

1 large chopped Granny Smith apple

1/2 cup dried cranberries

1 cup chopped pecans

I like to use the Granny Smith apple because it is tart. The tartness of the apple and cranberry really balance the creaminess in the chicken. The pecans add a nice crunch.

Fold everything together using a large spatula, making sure all the pieces are coated in creaminess!

This chicken salad sandwich mixture will stay good in the refrigerator in an airtight container for up to 3 days. But it probably won't last that long, because once you taste it, you won't be able to stop!

Assembling Chicken Salad Sandwiches

chicken salad sandwich halves

Assembling chicken salad sandwiches is a breeze!

Classically, chicken salad sandwiches are served on a croissant with either spinach, spring mix, or lettuce. Simply cut a croissant in half horizontally, place your greens on the bottom (I like fresh spinach best!), and then scoop about 1/2 cup of the chicken salad mixture on top. Replace the top of the croissant and cut in half.

If you plan on serving these chicken salad sandwiches for a party, I find it helpful to hold the halves together with a toothpick.

The chicken salad mixture can be made a day or two in advance, but it is important not to assemble the sandwiches until the day of because they can go soggy and the greens will wilt.

I have served these chicken salad sandwiches countless times for brunches, bridal showers, baby showers, and even game-day parties. I haven't met someone who doesn't LOVE them!

chicken salad sandwiches on a croissant

If you have a party, baby shower, or potluck coming up, I encourage you to save or pin this recipe for later so you can try it. You won't regret it! Happy cooking y'all!

chicken salad sandwiches

Chicken Salad Sandwiches

This chicken salad is great as is, scooped on top of a salad, or on a croissant. The cranberries and apples add a fun texture and taste.
Prep Time 10 minutes
Servings 8


  • 3 12.5 oz cans of chunk chicken, drained
  • 6 Tbsp light mayo
  • 6 Tbsp nonfat plain Greek yogurt or light sour cream
  • 1 Tbsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup dried cranberries
  • 1 Granny Smith apple, chopped
  • 1 cup chopped pecans
  • spinach or lettuce
  • 8 croissants


  • Add the first eight ingredients to a medium mixing bowl and mix until all the chicken is broken into pieces and coated.
  • Add the apples, cranberries, and pecans and combine together.
  • Cut each croissant in half width-wise, layer on spinach or lettuce leaves, and scoop a 1/4-1/2 cup of the chicken salad mixture onto each.
  • Put the top on each sandwich, pin down with toothpicks on either side, and cut in half.
  • Chicken salad is good in the refrigerator inside an airtight container for 3 days.

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  • Instead of canned chicken how many chicken breasts would you use?

    • You will need about 2 cups of shredded chicken.

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