Classic Spring Chicken Salad Sandwiches with Fresh Veggies
A delightful chicken salad sandwich packed with fresh vegetables, perfect for a springtime lunch or picnic.
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Ingredients
Yields 4 servings
- (2 cups) cooked chicken, shredded
- (1/2 cups) mayonnaise
- (1 tablespoon) Dijon mustard
- (1/4 cups) celery, finely chopped
- (1/4 cups) red onion, finely chopped
- (1/4 cups) carrot, grated
- (1/4 cups) green bell pepper, finely chopped
- (1 tablespoon) fresh lemon juice
- Salt and pepper to taste
- (8 slices) whole grain bread
- (4) leaves romaine lettuce
- (1) tomato, sliced
Instructions
- 1
In a large bowl, combine 2 cups cooked chicken, shredded, with 1/2 cup mayonnaise and 1 tablespoon Dijon mustard. Mix until well combined.
- 2
Add 1/4 cup celery, finely chopped, 1/4 cup red onion, finely chopped, 1/4 cup carrot, grated, and 1/4 cup green bell pepper, finely chopped to the chicken mixture.
- 3
Stir in 1 tablespoon fresh lemon juice and season with salt and pepper to taste.
- 4
Cover the bowl with plastic wrap and refrigerate the chicken salad for 30 minutes to allow the flavors to meld.
- 5
To assemble the sandwiches, lay out 4 slices of whole grain bread and place a leaf of romaine lettuce on each slice.
- 6
Spoon the chicken salad mixture evenly over the lettuce on each slice of bread.
- 7
Top each sandwich with a slice of tomato and cover with the remaining 4 slices of bread.
- 8
Cut the sandwiches in half and serve immediately.
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