Cold Lemon-Dill Chicken Salad Sandwiches

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender poached chicken mixed with a zesty lemon-dill dressing and crisp celery, served chilled between soft sandwich bread, perfect for a refreshing picnic bite. This american-inspired sandwiches & wraps ready in about 25 minutes pairs water, salt, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, combine 4 cups water with 1 tsp salt and bring to a boil. Add 2 boneless skinless chicken breasts and reduce heat to a simmer; cook for 15 minutes until the chicken is cooked through and no longer pink inside. Remove chicken and let cool completely.
  2. Step 2: Once cooled, shred the chicken into bite-sized pieces with your fingers or forks and transfer to a large bowl.
  3. Step 3: Add 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 2 tbsp chopped fresh dill to the shredded chicken. Stir in 2 diced celery stalks and 2 sliced green onions. Season with 1/4 tsp black pepper, then mix everything gently until combined.
  4. Step 4: Spread softened butter evenly on 8 slices of sandwich bread. Divide the chicken salad evenly among 4 slices, then top with remaining bread slices to form sandwiches. Cut each sandwich diagonally and wrap tightly in parchment or foil for easy transport.

Frequently asked questions

How long does Cold Lemon-Dill Chicken Salad Sandwiches take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Lemon-Dill Chicken Salad Sandwiches?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.

Can I substitute ingredients in Cold Lemon-Dill Chicken Salad Sandwiches?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Lemon-Dill Chicken Salad Sandwiches for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cold Lemon-Dill Chicken Salad Sandwiches?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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