Best Gordon Ramsay Chicken Salad Sandwich

There’s just something about a perfectly made chicken salad sandwich that screams comfort food. Maybe it’s the creamy texture, the savory chicken, or the way it brings back memories of childhood picnics. Down here in Texas, though, we like to add our own little twist. I’ve made this chicken salad sandwich recipe dozens of times in my kitchen, tweaking it until it’s just right – a little bit of Gordon Ramsay’s genius, a whole lot of Texas heart. Get ready for a sandwich that’s easy, satisfying, and sure to become a family favorite. I promise you’ll have everyone begging for seconds!

Why This Recipe Works

As a busy mom of two, I’m always looking for recipes that are quick, easy, and that the whole family will love. This chicken salad sandwich ticks all those boxes! After many trials and errors, this recipe is a winner because:

• It’s quick: You can whip it up in under 30 minutes, especially if you use pre-cooked chicken.
• It’s kid-approved: Even my picky eaters gobble this one down, especially when served on soft, buttery rolls.
• It’s make-ahead friendly: The flavors actually improve as it sits in the fridge, making it perfect for meal prepping or packing lunches.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup mayonnaise
• 1/4 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices of your favorite bread, toasted or untoasted
• Lettuce leaves (optional)

Ingredient Notes

Let’s talk ingredients! Here’s why each one is important and some easy swaps you can make.

• Chicken: Rotisserie chicken is my go-to for convenience, but leftover grilled or baked chicken works beautifully. Make sure it’s cooled before shredding.
• Mayonnaise: Use your favorite! I prefer a full-fat mayo for richness, but a light version will also work. For a tangier flavor, try using some Greek yogurt in place of half of the mayo.
• Celery & Red Onion: These add a satisfying crunch and a bit of zip. If you’re not a fan of red onion, you can substitute with green onions or even a touch of shallot.
• Dijon Mustard: This adds a subtle tang that elevates the flavor. If you don’t have Dijon, yellow mustard will do in a pinch.
• Lemon Juice: Fresh lemon juice brightens the whole salad. Bottled lemon juice will work, but fresh is always best!

Step-by-Step Instructions

1. Step 1: Shred the Chicken. If you’re using rotisserie chicken, remove the skin and shred the meat using two forks. Make sure to remove any bones or cartilage. You want about two cups of shredded chicken.
2. Step 2: Prepare the Veggies. Dice the celery and red onion into small, uniform pieces. This ensures they’re evenly distributed throughout the chicken salad and add a pleasant crunch.
3. Step 3: Combine Ingredients. In a medium bowl, combine the shredded chicken, diced celery, diced red onion, chopped parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
4. Step 4: Mix Well. Gently mix all the ingredients until they are well combined. Be careful not to overmix, as this can make the chicken salad mushy.
5. Step 5: Taste and Adjust. Give the chicken salad a taste and adjust the seasoning as needed. You might want to add a little more salt, pepper, or lemon juice to suit your taste.
6. Step 6: Assemble the Sandwiches. Spread a layer of chicken salad on one slice of bread and top with lettuce leaves, if desired. Place the other slice of bread on top to complete the sandwich.
7. Step 7: Serve and Enjoy! Cut the sandwiches in half and serve immediately. They’re great with chips, a side salad, or a bowl of soup.

Storage & Meal Prep

This chicken salad is fantastic for meal prepping! Store any leftover chicken salad in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld together and improve over time.

For meal prepping, I like to prepare the chicken salad on Sunday and pack individual servings in containers along with crackers or bread for easy lunches throughout the week. I don’t recommend freezing chicken salad, as the mayonnaise can separate and the texture can become unpleasant.

If you’re making sandwiches ahead of time, consider spreading a thin layer of butter or cream cheese on the bread before adding the chicken salad. This will help prevent the bread from getting soggy.

Substitutions & Variations

Want to switch things up? Here are some substitutions and variations I’ve tried:

• Gluten-Free: Use gluten-free bread or serve the chicken salad in lettuce wraps.
• Dairy-Free: Use a dairy-free mayonnaise alternative.
• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the chicken salad.
• Sweet & Savory: Add a handful of dried cranberries or chopped grapes for a touch of sweetness.
• Crunchy: Add some chopped walnuts, pecans, or almonds for extra crunch.
• Herby: Mix in some fresh dill, tarragon, or chives for a more complex flavor.

Frequently Asked Questions

Can I make this ahead?

Yes, absolutely! In fact, I recommend making the chicken salad a few hours ahead of time, or even the night before. The flavors really meld together and it tastes even better after chilling in the fridge.

How long does it last in the fridge?

Chicken salad will last for 3-4 days in the refrigerator when stored in an airtight container. After that, the quality and safety may decline, so it’s best to enjoy it within that timeframe.

Can I use canned chicken?

While I prefer the flavor and texture of rotisserie or cooked chicken, you can use canned chicken in a pinch. Just make sure to drain it well and remove any bones before adding it to the salad.

What’s the best way to prevent the bread from getting soggy?

To prevent soggy bread, spread a thin layer of butter, cream cheese, or even a lettuce leaf on the bread before adding the chicken salad. This will act as a barrier and keep the bread from absorbing too much moisture.

Can I add grapes or apples to this?

Absolutely! Adding chopped grapes or apples can bring a delightful sweetness and crunch to the chicken salad. I recommend using seedless red grapes or crisp apples like Honeycrisp or Fuji.

Is this kid-friendly?

Yes, this recipe is definitely kid-friendly! You can customize it to your child’s preferences by leaving out the red onion or adding a touch of sweetness like a drizzle of honey or a few raisins.

What can I serve with chicken salad?

Chicken salad sandwiches are delicious on their own, but they also pair well with a variety of sides. Some popular options include potato chips, coleslaw, a fresh green salad, fruit salad, or a bowl of tomato soup.

Print