Basil Chicken Salad Sandwiches for the Season

k engels

11 months ago

Fresh herbs, creamy heat, and toasted artisan bread—spring’s boldest chicken salad gets a spicy, savory upgrade.

Early spring is a culinary crossroads—cool mornings, warmer afternoons, and the first tender greens poking through in the garden. It’s the perfect time to refresh lunch menus with bold, creamy flavors that still satisfy on a breezy day. This Basil Chicken Salad Sandwich brings together everything we love: succulent chicken, fresh chopped herbs, a touch of red pepper, and a silky, creamy base that’s never dry or bland. Tucked into toasted slices of rustic bread, this sandwich is everything your spring table (or picnic basket) is craving.

Basil Chicken Salad Sandwich

Serves: 4
Prep Time: 20 minutes
Cook Time (if poaching chicken): 20 minutes
Total Time: ~40 minutes

Ingredients:

3 cups cooked chicken breast or thighs, shredded or chopped
(poached, roasted, or rotisserie all work—thighs offer more moisture)
1/3 cup mayonnaise (Duke’s or Kewpie preferred)
1/4 cup sour cream or full-fat Greek yogurt
1 Tbsp Dijon mustard
2 tsp white wine vinegar or lemon juice
1 small celery stalk, finely chopped
1/4 cup red onion, finely diced
1/3 cup fresh basil, chopped
2 Tbsp fresh parsley, chopped
1/4 tsp smoked paprika
Kosher salt & cracked black pepper to taste
Optional: 1/8 cup sliced red pepper for color, texture, and flavor.

To Serve:

8 slices toasted sourdough or rustic country bread
Butter or bibb lettuce
Tomato slices (optional, if available)
Olive oil for brushing toast (optional)

Instructions

Make the base:
In a large bowl, whisk together mayo, sour cream, Dijon, and vinegar until smooth and creamy.
Fold in flavor:
Add chopped chicken, celery, red onion, jalapeño, basil, parsley, paprika, salt, and pepper. Fold gently until well mixed. Adjust seasoning—add more herbs or a squeeze of lemon if desired.
Chill or serve:
Let sit 15–30 minutes in the fridge if time allows—this gives the herbs and flavors time to bloom.
Optional — Toast the bread:
Lightly brush bread slices with olive oil and toast in a hot skillet or grill pan until golden and crisp. For added flavor, rub lightly with a cut clove of garlic.
Assemble:
Lay down lettuce on one slice of bread, scoop on a generous portion of chicken salad, top with tomato (optional), and finish with the second slice. Slice in half and serve immediately.

Chef’s Tips

The Chicken:
Poach with aromatics like garlic, bay leaf, and peppercorns—or use roasted thighs for maximum flavor.
Creamy Balance:
Mayo adds silkiness; sour cream adds tang. You can swap in crème fraîche or labneh for a more gourmet twist.
Heat Control:
For more kick, use a touch of harissa paste or chili crisp in the dressing.
Bread Matters:
Don’t skimp—go with a chewy, crusty loaf like sourdough or a seeded country boule.
Make-Ahead:
The salad holds beautifully in the fridge for up to 3 days. In fact, it’s better the second day.