Name: Summer Chicken Salad Sandwich
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups cooked shredded or cubed chicken breast; Salt and pepper to taste; 1 cup grape tomatoes sliced in half; ⅓ cup chopped celery; ¼ cup chopped green onion; ½ cup mayonnaise; 1 teaspoon lemon juice; ½ teaspoon Worcestershire sauce; 4 leaves lettuce; 8 slices bread

When the days get longer and the sun is shining, there’s nothing better than a chilled, creamy sandwich packed with flavor.

This Summer Chicken Salad Sandwich is everything I crave on warm afternoons: easy, satisfying, and bursting with texture.

It’s the perfect way to use up leftover chicken, and with crunchy celery, juicy tomatoes, and a light mayo dressing, it’s refreshing without being heavy.

Whether you’re making lunch for your family, prepping a picnic, or just need something quick but delicious, this sandwich will hit the spot.

Why You’ll Love This Recipe

Quick and No-Cook – Ready in 15 minutes with no stove or oven required

Great for Leftovers – Use cooked or rotisserie chicken for convenience

Customizable – Add bacon, nuts, apples, or herbs to make it your own

Perfect for Meal Prep – Make the salad in advance and assemble when needed

Kid- and crowd-friendly – Balanced flavors everyone will enjoy

What You’ll Need (Ingredient Highlights)

Here’s what goes into making this chicken salad sandwich shine:

Cooked Chicken – Shredded or cubed, breast or thigh—your choice

Grape Tomatoes – Juicy and sweet, halved for bite-size freshness

Celery & Green Onion – Crunchy and aromatic

Mayonnaise – Creamy binder with a smooth finish

Lemon Juice – Adds brightness and tang

Worcestershire Sauce – Adds savory depth

Lettuce & Bread – The perfect sandwich vehicle; choose your favorite varieties

Pro Tips Before You Start

Chop everything small – Easier to mix and spread on bread

Season to taste – Don’t skip the salt and pepper; it ties everything together

Use cold ingredients – Makes the salad more refreshing and helps it hold its texture

Toast the bread – Optional, but gives extra structure and flavor

Double the batch – It keeps well for 2–3 days in the fridge

How to Make Summer Chicken Salad Sandwich

Step 1 – Prep the Ingredients
Shred or cube your cooked chicken.

Halve the grape tomatoes, chop the celery and green onion.

Step 2 – Make the Dressing
In a small bowl, whisk together mayonnaise, lemon juice, and Worcestershire sauce.

Season with a pinch of salt and pepper.

Step 3 – Mix the Salad
In a large bowl, combine the chicken, tomatoes, celery, and green onion.

Pour the dressing over and mix gently until everything is evenly coated.

Step 4 – Assemble the Sandwich
Lay out your bread slices.

On one slice, place a lettuce leaf, then a generous scoop of chicken salad.

Top with another slice of bread.

Repeat for the remaining sandwiches.

Step 5 – Slice and Serve
Slice sandwiches in half if desired, and serve immediately.

Enjoy with chips, pickles, or a cold drink.

What to Serve It With

This sandwich goes well with:

Crisp potato chips

Dill pickles or cucumber salad

Fresh fruit or fruit salad

Iced tea or lemonade

A cup of chilled soup like gazpacho

Perfect for summer lunches or light dinners.

Variations / Substitutions

Add-ins: Chopped apples, grapes, raisins, bacon, or sliced almonds

Greens: Swap lettuce with spinach, arugula, or fresh basil

Dressing twist: Use Greek yogurt or sour cream instead of mayo

Low-carb: Serve in lettuce wraps or on a bed of greens

Make it spicy: Add diced jalapeños or a dash of hot sauce

Storage & Leftovers

Refrigerator: Store chicken salad (without bread) in an airtight container up to 3 days

Avoid sogginess: Keep the salad and bread separate until ready to eat

Make ahead: Prepare the salad the night before for the best flavor

Not freezer friendly: Mayo-based salads don’t freeze well

FAQs

Can I use rotisserie chicken?
Yes! It’s a great shortcut and adds extra flavor.

Is this recipe gluten-free?
Yes, just serve it on gluten-free bread or lettuce wraps.

Can I use other vegetables?
Absolutely. Diced bell peppers, red onion, or shredded carrots work well.

How long does it last in the fridge?
Up to 3 days, if stored in a sealed container and kept cold.

Can I make this dairy-free?
Yes. Just make sure your mayo is dairy-free (most are).

Can I use miracle whip instead of mayo?
Yes, though it will be slightly sweeter and tangier.

Can kids eat this?
Totally! You can even serve it as finger sandwiches for smaller hands.

Final Thoughts

This Summer Chicken Salad Sandwich is proof that simple meals can be incredibly satisfying.

It’s bright, creamy, and crunchy with just enough tang and savory depth to keep every bite interesting.

Whether you’re making lunch for one or prepping for a picnic with friends, this recipe is one you’ll return to again and again.