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Creamy chicken salad sandwich on a croissant with parsley garnish and celery sticks on a wooden board.

Quick Chicken Salad for Sandwiches

This quick chicken salad recipe is perfect for party sandwiches—creamy, crunchy, and ready in 20 minutes. Loaded with tender chicken, crisp celery, and a tangy dressing, it's a crowd-pleaser that's easy to double.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 43 servings (about 3 cups)
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken shredded (from a rotisserie chicken)
  • 1/2 cup finely diced celery about 2 ribs
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup toasted slivered almonds or chopped pecans
  • For serving: soft rolls croissants, or lettuce wraps

Method
 

  1. Shred the chicken: Remove skin and bones from a rotisserie chicken, then shred the meat into bite-sized pieces. You should have about 3 cups.
  2. Prep the vegetables: Finely dice the celery and red onion. Chop the parsley.
  3. Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
  4. Combine: Add the shredded chicken, celery, onion, and parsley to the dressing. Stir until everything is evenly coated.
  5. Adjust seasoning: Taste and add more salt, pepper, or lemon juice if needed.
  6. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to let flavors meld.
  7. Serve: Spoon onto rolls, croissants, or lettuce cups. Garnish with extra parsley if desired.