If you’re looking for the perfect Chicken sandwiches, you’re in for a real treat. These aren’t just any sandwiches — they combine delicately shredded chicken with a creamy, tangy sauce, crunchy walnuts, and plenty of bright herbs, all piled high between slices of buttered bread. They’re satisfyingly savory and super easy to make, which means you can whip up a batch for a gathering, picnic, or simply a week’s worth of delicious lunches. Trust me, after just one bite you’ll understand why these Chicken sandwiches have longtime “favorite” status in my kitchen!

Chicken sandwiches Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Chicken sandwiches comes from a handful of simple but carefully chosen ingredients. Each one plays a role in making the filling both creamy and crunchy, with a depth of flavor you wouldn’t expect from a classic deli staple.

Cooked chicken (500g/1lb): The heart of the sandwich — shredding it super fine means every bite is extra juicy and tender. Rotisserie chicken is perfect here!
Celery stem: For a pop of fresh crunch and a hint of color that balances the creamy filling.
Green onion: Adds just the right amount of zingy freshness and a subtle bite.
Walnuts (3/4 cup): These nuts bring texture and an earthy richness — feel free to substitute cashews, pecans, or macadamias if you like.
Cornichon/dill pickle (3 tbsp): Finely chopped pickles provide a tangy contrast to the mild chicken and creamy sauce.
Dill (1 1/2 tbsp): This aromatic herb is the not-so-secret ingredient for an unmistakable deli flavor.
Whole egg mayonnaise (2/3 cup): The backbone of the creamy sauce, adding richness without heaviness.
Sour cream (2/3 cup): Using sour cream (or even full-fat yogurt) keeps the sauce lighter and less greasy than mayo alone.
Dijon mustard (2 tsp): A touch of mustard creates a gentle warmth and extra depth.
Lemon juice (1 1/2 tbsp): Brightens everything up — or swap in white wine or cider vinegar for a subtle tang.
Onion powder (1/2 tsp): Helps to build an intense savory flavor in the background.
Garlic powder (1/4 tsp): Layers in that classic garlicky goodness without overwhelming the other ingredients.
Cooking/kosher salt (3/4 tsp): Just the right amount to bring all the flavors together.
Black pepper (1/4 tsp): Adds a gentle heat.
Salted butter (for spreading): Gives each slice of bread a hint of richness and ensures the filling stays put.
White sandwich bread (20 slices): Slightly day-old bread works best for spreading and slicing without squishing.

How to Make Chicken sandwiches

Step 1: Shred the Chicken

Start by shredding your cooked chicken as finely as possible — this is the secret that takes these Chicken sandwiches from good to truly irresistible. The easiest way is to drop the meat into a stand mixer with the paddle attachment and let it run for about a minute on medium, but you can absolutely use a hand mixer or simply your clean hands. The finer the shred, the creamier and more cohesive your filling will be.

Step 2: Prepare the Sauce

In a medium bowl, whisk together your whole egg mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, cooking salt, and black pepper. The sauce should be totally smooth, creamy, and just tangy enough — this combo gives your Chicken sandwiches big flavor while keeping them light.

Step 3: Mix the Filling

Pour the sauce all over your shredded chicken, then add the crunchy celery, green onion, finely chopped walnuts, diced cornichon or dill pickle, and plenty of fresh dill. Stir everything together until it’s thoroughly combined — you want all the sauce and goodies evenly distributed so every bite of the Chicken sandwiches is packed with flavor and texture.

Step 4: Assemble the Sandwiches

Generously butter one side of each bread slice — this isn’t just for flavor, but also helps prevent soggy sandwiches. Pile on the chicken filling (about 1/2 cup per deli-style sandwich), spreading to the edges for maximum satisfaction. If you’re going for the full “gourmet” look, trim off the crusts, then cut each sandwich in half (pro tip: chill the sandwiches for a bit before slicing for super neat edges).

Step 5: Serve and Enjoy!

Lay your finished Chicken sandwiches out on a platter and scatter with leafy greens if you like. Serve right away or cover and refrigerate until you’re ready to dig in. They’re perfect for sharing with friends — or enjoying solo as a really luxe lunch!

How to Serve Chicken sandwiches

Garnishes

For the most inviting platter, I love to sprinkle a handful of extra chopped dill or green onion over the sandwiches. You can even tuck in a few extra pickles or a some pretty lettuce leaves for color and crispness. The little touches really make your Chicken sandwiches look (and taste) like something special, worthy of any brunch table or picnic basket.

Side Dishes

Chicken sandwiches play well with just about any side! For a classic deli feel, serve them alongside crunchy potato chips, fresh vegetable sticks, or a bright, tangy coleslaw. On warm days, a simple side salad with a citrusy vinaigrette or a handful of grapes balances the richness of the filling. If you’re setting out a spread, offer a mix and let everyone build their own perfect plate.

Creative Ways to Present

Want to turn your Chicken sandwiches into wow-worthy party fare? Cut them into cute triangles or even use a biscuit cutter to make little rounds. Arrange them on a big platter with edible flowers, colorful veggies, and little ramekins of extra pickles or mustard for dipping. You could also toss the filling into lettuce cups for a gluten-free option or stuff it inside wraps for lunch on the go.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Chicken sandwiches or filling, you’re in luck — the flavors actually improve as they sit. Store the assembled sandwiches or just the filling in an airtight container in the fridge for up to three days. Individually wrap the sandwiches for even more grab-and-go convenience. Just be sure to keep them cool for best texture and flavor.

Freezing

While you technically can freeze the filling, it does best when freshly made or stored just a couple days in the refrigerator. Freezing may cause the sauce to separate a bit due to the mayo and sour cream, so if you do freeze, thaw in the fridge and give it a good stir before assembling fresh sandwiches.

Reheating

Chicken sandwiches are best enjoyed cold or at cool room temperature, but if you prefer your filling slightly warmed, gently reheat it in a skillet over low heat, stirring frequently, just until it loosens up. Don’t microwave the assembled sandwiches, or your bread may become chewy — warm the filling and then spread it fresh on your bread right before serving.

FAQs

Can I use homemade cooked chicken instead of store-bought roast chicken?

Absolutely! Homemade chicken works beautifully in Chicken sandwiches. Just keep in mind you may need to add an extra teaspoon of salt to season the filling fully if your chicken isn’t already well-seasoned throughout. Poached or roasted chicken breast works best, and shredding it finely makes all the difference.

Is there a substitute for walnuts if I have a nut allergy?

Yes, you can simply omit the walnuts, or if you like a little crunch, try using sunflower seeds or even roasted chickpeas for a completely nut-free Chicken sandwiches experience. The filling will still be creamy, flavorful, and full of satisfying texture!

What’s the best bread for Chicken sandwiches?

Day-old white sandwich bread is classic for these Chicken sandwiches — it’s sturdy enough to hold the generous filling but still soft and pleasant to eat. For a twist, you can use whole grain, sourdough, or even wraps. Just avoid super fresh, super soft bread, as it can sometimes get squished.

How do I keep the sandwiches from getting soggy?

Generously buttering each bread slice is your best defense! It acts as a natural barrier and keeps the creamy chicken filling from soaking into the bread. This trick is especially helpful if you’re making Chicken sandwiches ahead of time for a picnic or lunchbox.

Can I make the filling ahead of time?

Definitely — in fact, the flavors of the Chicken sandwiches filling develop and meld together when made a day in advance. Store the filling separately, then assemble the sandwiches right before serving for peak freshness and texture.

Final Thoughts

If you’ve never tried homemade Chicken sandwiches made this way, I truly can’t wait for you to taste the difference. With their perfectly balanced textures and flavors, these sandwiches make every lunch, gathering, or picnic a little more delicious. Give them a go and let your inner sandwich lover shine!