Cold Lemon-Dill Chicken Salad Sandwiches

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 sandwich and wrap recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, water, salt 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

2 (about 1 lb) boneless skinless chicken breasts
4 cups water
1 tsp salt
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, chopped
2 medium celery stalks, diced
2 green onions, sliced
1/4 tsp black pepper
8 sandwich bread slices
2 tbsp butter, softened

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Instructions

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.
Step 2: Once cooled, shred the chicken into bite-sized pieces with your fingers or forks and transfer to a large bowl.
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.
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.