A great chicken salad sandwich doesn’t have to be complicated, but it should never be dry or flavorless. If you’ve been let down by bland, gloppy chicken salad in the past, you’re not alone. We’ve all been there: too much mayo, dry chicken, and soggy bread.
But here’s the secret: the perfect chicken salad sandwich starts with juicy chicken. Whether you cook it sous-vide for ultimate tenderness or choose a quicker method like poaching or roasting, the chicken must retain its moisture and flavor. This guide shows you how to get perfectly cooked chicken every time, paired with a creamy, flavorful dressing that ties it all together.
Ready to take your chicken salad game to the next level? Let’s dive in
Table of Contents
Why Sous Vide Makes the Juiciest Chicken Salad
Sous-vide is a cooking method that involves sealing your ingredients in a bag and cooking them in water at a precise temperature. When applied to chicken, sous-vide guarantees moist, juicy meat every time. This is especially useful for chicken salad, where dry chicken can ruin the entire dish.
The beauty of sous-vide is that it cooks the chicken at a lower temperature, preventing the meat from becoming tough or rubbery. For chicken salad, you can cook the chicken at 150°F (66°C) for perfect juiciness. If you don’t have a sous-vide machine, don’t worry we’ve included alternative methods, like poaching or roasting, to achieve similar results without specialized equipment.
When cooking chicken for salad, the goal is flavor retention and moisture preservation. Whether sous-vide, roasted, or poached, the chicken should always be tender and full of flavor.
How to Make the Classic Chicken Salad (With or Without Sous-Vide)
Making the classic chicken salad is easier than it sounds. Start by choosing your cooking method: sous-vide, poaching, or roasting. For sous-vide, set your immersion circulator to 150°F (66°C), season the chicken, and cook it for 1-2 hours. Alternatively, poach the chicken in simmering water or roast it at 375°F (190°C) until it reaches an internal temperature of 160°F (71°C).
Once your chicken is cooked, cool it down. It’s essential to chill the chicken before cutting it to retain moisture. After cooling, cube the chicken into bite-sized pieces. Toss it with homemade mayonnaise, Dijon mustard, fresh herbs like parsley and tarragon, diced celery, red onion, and a squeeze of lemon juice.
The final result should be a creamy, flavorful chicken salad, ready to serve on your favorite bread, in a wrap, or on a bed of lettuce.
Ingredients
- 1 3/4 pounds (800 g) whole bone-in, skin-on split chicken breast halves (about 2 to 3 breasts)
- Kosher salt and freshly ground black pepper
- 2 whole lemons
- 4 sprigs fresh tarragon, plus 1 tablespoon minced tarragon leaves (divided)
- 1/4 cup mayonnaise (preferably homemade, but store-bought works too)
- 1 tablespoon Dijon mustard (and a little extra for tasting)
- 1 tablespoon finely chopped fresh flat-leaf parsley (including tender stems)
- 1 tablespoon finely chopped fresh chives
- 1/2 cup finely diced red onion (about 1/2 medium onion)
- 1/2 cup finely diced celery (from 1 to 2 stalks)
- 1 medium garlic clove, minced (about 1 teaspoon)
Directions
Sous-Vide Method (See Notes for Other Cooking Methods):
- Season the chicken generously with salt and pepper. Slice 1 lemon into thin slices (about 1/8 to 1/4-inch thick).
- Place the chicken in zipper-lock bags or vacuum-seal bags. Add the whole tarragon sprigs and lemon slices. If using a zipper-lock bag, leave the top open by about an inch, then slowly lower the bag into a pot of water. Seal the bag just before it’s completely submerged. If you’re using a vacuum bag, seal it according to the manufacturer’s instructions.
- Preheat your sous-vide cooker to 155°F (68°C). Once ready, add the chicken and cook for at least 1 hour (up to 4 hours). After cooking, transfer the chicken to an ice bath for 15 minutes to cool down.
While the Chicken Cooks and Cools:
4. In a large bowl, add the juice and zest from the remaining lemon. Toss in the mayonnaise, Dijon mustard, minced tarragon leaves, parsley, chives, red onion, celery, and garlic. Stir everything together with a rubber spatula. Taste, and if you’d like a more lemony kick, add more lemon juice. Keep the mixture in the fridge until the chicken is ready.
Final Steps:
5. Once the chicken is cooled, remove it from the bags and discard the tarragon stems and lemon slices. Take off the skin and bones, then cut the meat into 1/2-inch cubes. Add the chicken to the bowl with the mayonnaise mixture, folding gently to combine. Taste and adjust with salt, pepper, more mayonnaise, mustard, or lemon juice if you feel it needs it. Serve the chicken salad on a bed of lettuce or in sandwiches.
Special Equipment
- Sous-vide immersion circulator (for sous-vide method)
Notes:
- While sous-vide is the best way to achieve perfectly tender chicken, there are other methods that work great too. We recommend a cold-start, low-and-slow poaching technique for juicy results. Alternatively, you can roast or grill the chicken until it reaches 150°F (66°C) when measured with an instant-read thermometer in the thickest part of the meat. Leftover roast chicken is also a fantastic option (you’ll need about 2 1/2 to 3 cups of cooked, diced chicken).
Variations to Try: Elevate Your Chicken Salad
- Curry Chicken Salad: Add curry powder, raisins, and almonds for a warm, spicy twist.
- Mediterranean: Toss in olives, feta, and cucumbers for a fresh, tangy flavor.
- Waldorf: Add apples, grapes, and walnuts for a sweet and crunchy contrast.
- Avocado-Lime: Replace mayo with mashed avocado, add lime juice, and fresh cilantro.
- Spicy Chipotle: Mix in chipotle peppers, corn, and roasted bell peppers for heat.
- Herb-Infused: Use fresh basil, parsley, and dill for a herby, aromatic flavor.
- Lighter Vinaigrette: Skip the mayo and use olive oil, lemon, and mustard for a lighter version.
Serving Suggestions: What Goes Best with Chicken Salad Sandwiches
Pair your chicken salad sandwich with:
- Crispy chips or pickles on the side.
- Fresh salad with a light vinaigrette for balance.
- Soup, such as a light tomato or vegetable soup, to complement the meal.
- Crudités (fresh vegetable sticks) or fruit for a healthier option.
For a low carb version, serve your chicken salad in lettuce cups or on top of a bed of greens.
Make Ahead & Storage Tips
Chicken salad is a make-ahead dream. You can store it in an airtight container in the fridge for up to 3 days. If you’re making sandwiches, assemble them just before serving to keep the bread fresh.
To prevent sogginess, add the chicken salad to the bread at the last minute or serve on a sturdy, toasted bread like sourdough. If you want to freeze it, you can freeze the cooked chicken and prepare the salad fresh later. However, avoid freezing the finished chicken salad, as the texture may suffer.
Frequently Asked Questions
What are the main ingredients for chicken salad?
Chicken salad is simple but delicious when you stick to the basics. You’ll need chicken (cooked however you like), some sort of creamy base like mayo or Greek yogurt, and a bit of crunch usually from celery and onion. After that, it’s all about the seasonings: mustard, lemon juice, and fresh herbs like tarragon or parsley to brighten things up.
What are the 4 ingredients in chicken salad?
If you want to keep it basic, chicken salad requires:
Chicken (cooked to your liking)
Mayonnaise (or Greek yogurt for a lighter touch)
Celery (for that satisfying crunch)
Salt and pepper (for seasoning)
That’s your starting point from there, you can get creative with whatever you like to add.
What are the ingredients of a chicken salad sandwich?
To make a chicken salad sandwich, you’ll need the usual chicken salad base:
Chicken (cubed or shredded, up to you)
Mayo (or Greek yogurt)
Celery and onion for crunch
Fresh herbs like parsley and tarragon
Then, pick your bread! Whether it’s toasted sourdough or a buttery croissant, the bread choice is key to making the sandwich even better.
What makes a chicken salad good?
The best chicken salad comes down to getting the basics right. First, you need juicy chicken. Cook it carefully so it stays moist. Then, make sure your dressing isn’t too heavy it should complement the chicken, not drown it. Add celery and onion for crunch, herbs for freshness, and a little lemon juice to balance it all out. It’s about that perfect mix of creaminess, texture, and brightness.
What spices are good in chicken salad?
A little spice can go a long way in chicken salad! Here are a few good options:
Dill a classic herb that really works with chicken.
Paprika gives it a subtle smoky flavor.
Garlic powder or onion powder for extra depth.
Curry powder if you’re craving something a bit different.
Black pepper always essential for that finishing touch.
Try these out depending on your mood, and don’t be afraid to experiment!
How does Rachael Ray make chicken salad?
Rachael Ray keeps her chicken salad both simple and flavorful. She often uses rotisserie chicken (hello, time-saver!) and pairs it with Greek yogurt or mayo, adding in mustard and herbs for extra zing. She loves to mix in celery for crunch, and might toss in grapes, apples, or even nuts for a little sweetness and texture. It’s all about making it easy, but still delicious.
Conclusion
Whether you’re making a classic chicken salad sandwich or experimenting with one of the seven variations, this recipe gives you the perfect balance of flavor, texture, and ease. With the right cooking methods, flavorful ingredients, and thoughtful tips, you’ll make a chicken salad that’s anything but dry. So go ahead, experiment with the variations, and enjoy the juiciest chicken salad you’ve ever had whether in a sandwich, wrap, or salad bowl.