Here’s a crowd-pleasing sandwich filler that is quick and easy to make. If you find that your packed sandwich gets soggy, try bringing the chicken salad in a thermos and making your sandwich right before you eat it — or line the bread with lettuce leaves!
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Medium-sized bowl
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Measuring spoons
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Measuring cup
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Spoon
Ingredients
- 1⁄4 cup plain yogurt
- 1⁄4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon mustard (any kind you like)
- pinch kosher salt
- 2 celery ribs, chopped
- 3 cups shredded cooked chicken
Instructions
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Put the yogurt, mayonnaise, lemon juice, mustard, and salt in the bowl and mix well.
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Add the celery and chicken and mix well.
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Use right away, or cover and refrigerate up to 3 days.
Notes
FANCY THAT!
Add any of the following:
- 1⁄4 cup raisins, dried cranberries, or diced dried apricots
- 1⁄4 cup toasted walnuts, pecans, or almonds
- 2 tablespoons finely diced red onion or sliced scallions
- 2 tablespoons fresh tarragon, basil, cilantro, or parsley leaves
- 1 tablespoon curry powder, or more to taste
- Grated zest of 1 lemon
OR ELSE: Turn Classic Chicken Salad into Classic Tuna Salad
Instead of chicken, use 2 (5-ounce) cans tuna (any kind you like), drained; add 1 tablespoon relish or finely chopped pickles, and decrease the mustard to 1 teaspoon; add 1 tablespoon vegetable or olive oil and skip the mayonnaise.
Add any of the following:
- 1⁄2 cup chopped fresh basil, parsley, or cilantro leaves
- 1⁄4 cup Spinach Pesto or olive paste
- 2 tablespoons chopped fresh or pickled jalapeño peppers
- Grated zest of 1 lemon
