Chicken salad sandwich that's not dry

Keep chicken salad moist and flavorful

Start with cooked, shredded or diced chicken from poached breasts, rotisserie chicken, or leftover roasted bird. Use a base of mayonnaise and add a splash of lemon juice or Dijon mustard to brighten the flavor. Greek yogurt can replace some mayo for tang and moisture without heaviness.

Add-ins to boost moisture and texture:

• Finely diced celery or cucumber for crunch.
• Seedless grapes, dried cranberries, or apple for sweetness and juiciness.
• Chopped fresh herbs like parsley or tarragon for lift.
• Toasted nuts, like almonds or pecans, for a contrasting crunch.

Assembly tips:

• Mix in small batches and taste, adjusting seasoning with salt and pepper.
• Keep the ratio roughly 1 part dressing to 3–4 parts chicken, adjusting for preference.
• Serve on soft bread or in lettuce wraps to avoid overpowering dryness.

For make-ahead lunches, store dressing and chicken separately and combine before serving to preserve texture. This approach keeps the sandwich moist, flavorful, and satisfying without becoming heavy.