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Lemon Basil Chicken Salad Sandwich

A bright and fresh chicken salad made with creamy dressing, lots of fresh basil, and zesty lemon, served on toasted artisanal bread.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 3 cups cooked chicken breast shredded or diced
  • 0.5 cup mayonnaise
  • 0.25 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 0.5 cup fresh basil packed, finely chopped
  • 2 stalks celery finely diced
  • 0.25 cup red onion finely minced
  • 1 pinch salt and black pepper to taste
Sandwich Assembly
  • 8 slices artisanal bread sourdough or country white
  • 1 large tomato sliced
  • 4 leaves green lettuce
  • 2 tbsp butter for toasting

Equipment

  • Mixing bowls
  • Whisk
  • Chef's knife
  • Toaster or skillet
  • Cutting board

Method
 

  1. Ensure cooked chicken is completely cooled. Shred or dice into bite-sized pieces.
  2. In a large bowl, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, salt, and pepper until smooth.
  3. Add chicken, celery, red onion, and chopped basil to the dressing. Fold until evenly coated.
  4. Butter one side of each bread slice. Toast in a skillet over medium heat until golden brown on one side.
  5. Assemble sandwiches on the toasted bread with lettuce, chicken salad mixture, and tomato slices.
  6. Slice in half and serve immediately.

Notes

Chicken salad keeps well in the fridge for 3-4 days.