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Chicken Salad Sandwich
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New York City chef Chris Santos is a picnic food master. Here, he shares his party-perfect chicken salad sandwich that's sure to be a hit with your friends and family.


    • 2 pounds chicken thighs
    • 6 quarts water
    • 2 tablespoons salt
    • 1/2 pint Dijon mustard
    • 3/4 pint mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon Old Bay seasoning
    • 1 lemon, juiced
    • 2½ ounces celery, finely diced (raw or cooked in butter Brunoise-style preferably)
    • 2½ ounces hot house cucumber, seeded, peeled and diced small
    • 1/2 ounce scallion greens, thinly sliced
    • 1/2 ounce parsley, chopped
    • 1 lemon, juiced
    • 4 7-grain rolls


In a large pot, add the chicken, water and salt. Boil the chicken in the salted water until fully cooked. Pull and shred the meat by hand. Cool and reserve.

Meanwhile, make the dressing: In a small bowl, add the mustard, mayonnaise, Worcestershire, Old Bay and lemon juice. Whisk until combined. Set aside.

In a large bowl, add the shredded chicken, celery, cucumber, scallion greens, parsley and lemon juice. Mix all of the ingredients together and add the chicken dressing a little bit at time, tasting as you go, until it is the desired consistency. Cut the seven grain rolls in half and fill with the chicken salad.

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Delicious chicken salad sandwich to take on a summer picnic

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