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Classic Southern Chicken Salad Sandwich

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This classic Southern chicken salad sandwich features tender shredded chicken, a tangy-sweet dressing, and just the right amount of crunch from celery and pecans. It’s the perfect comfort food that comes together in about 20 minutes and gets even better overnight.

Ingredients

Scale
  • 4 cups cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1 cup celery, finely diced (about 3–4 stalks)
  • 1 cup red or green grapes, halved
  • 1/2 cup pecans, toasted and chopped
  • 1/4 cup red onion, finely minced (optional)
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s)
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 slices bread (soft white, croissants, or brioche buns)
  • Butter lettuce or Bibb lettuce
  • Optional: sliced tomato, bacon, or avocado

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add the pecans and cook for 3-4 minutes, stirring frequently, until fragrant and lightly browned. Remove immediately to a plate to cool.
  2. Prepare the chicken: If using rotisserie chicken, remove skin and shred meat with fingers or two forks into bite-sized pieces. If cooking from scratch, poach boneless, skinless chicken breasts in simmering salted water for 15-18 minutes until internal temperature reaches 165°F. Let cool slightly, then shred.
  3. Make the dressing: In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, honey, salt, pepper, garlic powder, and onion powder. Taste and adjust seasoning if needed.
  4. Combine the ingredients: In a large mixing bowl, add shredded chicken, diced celery, halved grapes, cooled toasted pecans, and minced red onion. Pour dressing over the top and fold gently with a rubber spatula until everything is evenly coated. Do not overmix.
  5. Chill: Cover the bowl and refrigerate for at least 30 minutes (or up to overnight) to allow flavors to meld.
  6. Assemble the sandwiches: Toast bread lightly if desired. Layer lettuce on bottom slice, spoon about 1/2 to 2/3 cup chicken salad on top, add optional toppings (tomato, bacon, avocado), and top with second slice of bread. Press down gently and serve.

Notes

For best results, use roasted or poached chicken rather than boiled. Toast pecans for maximum flavor. Let chicken salad rest in the fridge for at least 30 minutes before serving. The chicken salad tastes even better the next day. If making ahead, add half the celery and pecans initially, then stir in the remaining half just before serving for maximum crunch.

Nutrition

Keywords: chicken salad sandwich, Southern chicken salad, classic chicken salad, easy chicken salad recipe, homemade chicken salad, chicken salad with grapes and pecans

Find it online: https://evabake.com/classic-southern-chicken-salad-sandwich-easy-best-homemade-recipe/