![['A close-up view of a Herbed Chicken Salad Sandwich on sourdough bread, garnished with fresh herbs.', 'Juicy shredded chicken salad on sliced sourdough bread, featuring cucumber and lettuce.', 'Side view of a Herbed Chicken Salad Sandwich, showing layers of chicken, herbs, and vegetables.', 'Detailed shot of a sandwich filled with herbed chicken salad and garnished with lettuce.']](https://chickenrecipeworld.com/wp-content/uploads/2026/07/herbed-chicken-salad-sandwich_1_U1.webp)
Herbed Chicken Salad Sandwich
A flavorful and fresh chicken salad served between slices of sourdough bread with herbs and crisp vegetables.
Ingredients
Brine
- 0.5 cup white vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon black peppercorns
- 2 cloves garlic, (smashed)
Vegetables
- 3 medium persian cucumbers, (thinly sliced)
Main Protein
- 1 pound shredded chicken, (roughly chopped)
Dressing & Herbs
- ⅓ cup mayonnaise
- ¼ cup minced shallot
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped tarragon
- 2 tablespoons chopped chives
- 1 tablespoon chopped flat-leaf parsley
Bread & Greens
- 4 slices sourdough bread
- as needed butter lettuce leaves
- 2 cups kettle-cooked potato chips
Instructions
- Prepare a brine with vinegar, sugar, salt, peppercorns, and garlic; simmer briefly and cool.
- Marinate shredded chicken in the brine for 10 minutes, then drain and set aside.
- Mix mayonnaise, shallot, lemon zest, lemon juice, Dijon mustard, and herbs to make the dressing.
- Combine chicken, cucumbers, and dressing; season with salt and pepper.
- Spread the mixture onto bread slices, add lettuce, and top with remaining bread to assemble sandwiches. Serve with potato chips.
Notes
Use fresh herbs for the best flavor and adjust seasoning as needed.