Smoked Chicken Salad Sandwich

Prep Time: 20 minutes
Cook Time: 0 minutes
Soak Time: 0 minutes
Total Time: 20 minutes
Servings: 4 sandwiches

Ingredients

  • 3 cups chopped smoked chicken, well chilled
  • ⅓ cup real mayonnaise, plus more to taste
  • 2 tbsp Greek yogurt for tang and lightness
  • 1 tbsp Dijon mustard
  • 1 stalk celery, finely diced
  • 2 tbsp red onion, finely minced
  • 1 tbsp dill pickle relish or chopped cornichons
  • 1 tsp lemon zest and 2 tsp fresh lemon juice
  • 1 tbsp fresh dill or parsley, chopped
  • Pinch of smoked paprika and black pepper
  • Fine sea salt to taste
  • 8 slices sturdy bread (brioche, multigrain, or toasted sourdough)
  • Butter lettuce, arugula, or tomato slices for layering

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  • Pat the smoked chicken dry, then chop or shred into bite-size pieces so the salad binds without becoming pasty.
  • Stir together mayonnaise, Greek yogurt, Dijon, lemon zest and juice, smoked paprika, black pepper, and a light pinch of salt until silky.
  • Fold in celery, red onion, and relish, then add the chicken and herbs. Mix just until coated—overmixing crushes texture.
  • Taste and fine-tune: a splash more lemon brightens, extra mayo softens, and an extra sprinkle of paprika deepens smoke.
  • Lay greens or tomato on the bottom bread slice to create a moisture barrier, mound on chicken salad, top with bread, press gently, and cut diagonally.

Why it works

Smoked chicken brings built-in depth, so the dressing stays restrained and balanced. Lemon lifts richness; Dijon adds backbone; celery and onion supply crisp snap; herbs give freshness. The mix of mayo and yogurt delivers creaminess without heaviness, letting the smoky notes stay center stage. Chilling the salad for 15 minutes helps flavors marry and the structure set, making cleaner, café-worthy slices.

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  • For a Southern spin, fold in chopped pecans and halved red grapes.
  • For heat, add minced pickled jalapeño or a dash of hot sauce.
  • For extra protein, stir in diced hard-boiled egg or sub half the mayo with mashed avocado.
  • For crunch, swap lettuce with shaved fennel or thin cucumber.

Bread & build tips

  • Choose bread with enough structure to cradle the creamy filling; light toasting adds insurance.
  • Buttering the inside of the bread or brushing with olive oil creates a classic deli moisture shield for lunchboxes.
  • If prepping ahead, pack bread and filling separately and assemble right before serving.

Sides that sing

  • Pair with a snappy arugula salad tossed in lemon and olive oil, plus kettle chips for contrast.
  • Serve with chilled tomato-basil soup or roasted sweet potato wedges when you want a heartier plate.
  • Quick pickled onions or pepperoncini add a bright, tangy counterpoint to the smoked richness.

About smoked chicken salad

Smoked chicken salad elevates the beloved deli staple by swapping plain poached or canned poultry for brisket-style depth without extra effort. It’s a no-cook, weeknight-friendly formula that travels well, scales easily for parties, and adapts to almost any pantry. Keep textures distinct—crisp veg, tender chicken, creamy dressing—and it becomes that rare sandwich that feels both indulgent and light.

 

 

 

References