28 Classic Chicken Salad for Sandwiches Everyone Will Love

ByKayden Lewis

Chicken salad for sandwiches is a go-to for easy, satisfying meals you can make ahead.
This list has 28 classic and creative takes—from creamy mayo styles to bright, herb-forward and spicy twists.
Each recipe includes simple steps, realistic times, and helpful tips so you can build the perfect sandwich.
Use whole grain, croissants, or soft rolls—each chicken salad adapts well. You'll find quick stovetop, oven-roasted, and make-ahead cold versions here.

28 Classic Chicken Salad For Sandwiches Everyone Will Love

Ready to mix, chill, and assemble? Scroll through these 28 chicken salads for sandwiches and pick one for lunch, meal prep, or a picnic. Each recipe is easy and flavor-forward.

1. Classic Creamy Chicken Salad

A timeless, creamy chicken salad with crunchy celery, sweet pickle, and a tangy mayo dressing. Smooth texture, bright small hits of vinegar, and a sandwich-ready consistency that holds well on bread or croissants.

Ingredients

  • 2 cups cooked shredded chicken (about 12 oz)
  • 1/2 cup mayonnaise
  • 2 tbsp plain Greek yogurt (optional for tang)
  • 1/2 cup finely diced celery
  • 2 tbsp finely chopped sweet pickle or relish
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp salt and 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley

Step-by-Step Instructions

  1. Combine base: In a large mixing bowl, whisk mayo, Greek yogurt, Dijon, lemon juice, salt, and pepper until smooth.
  2. Add chicken and mix: Fold in shredded chicken, celery, pickle, and parsley with a spatula until evenly coated.
  3. Adjust & chill: Taste and adjust seasoning. Chill 15–30 minutes for flavors to meld. Use a spatula to scoop on bread.

2. Waldorf Chicken Salad

Crisp apple, sweet grapes, crunchy walnuts, and celery in a lightly sweetened creamy dressing. This Waldorf-style chicken salad adds fruit and nut contrast for a refreshing, crunchy sandwich filling.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 2 tbsp plain yogurt or sour cream
  • 1 medium apple, cored and diced (tart variety)
  • 1/2 cup seedless grapes, halved
  • 1/3 cup toasted walnuts, chopped
  • 1/4 cup finely diced celery
  • 1 tbsp lemon juice
  • 1/4 tsp salt, pinch of cinnamon (optional)

Step-by-Step Instructions

  1. Toast nuts: Preheat oven to 350°F (175°C). Spread walnuts on a sheet and toast 6–8 minutes until fragrant. Cool.
  2. Mix dressing: Whisk mayo, yogurt, lemon juice, salt, and cinnamon in a bowl.
  3. Fold salad: Add chicken, apple, grapes, celery, and cooled walnuts. Stir gently and chill 20 minutes before serving.

3. Curried Chicken Salad

Warm, aromatic curry powder brightens this exotic chicken salad with raisins and toasted almonds for sweet and crunchy contrasts. Great on naan, pita, or a buttery roll.

Ingredients

  • 2 cups cooked shredded chicken
  • 1/3 cup mayonnaise
  • 2 tbsp plain yogurt
  • 1–1 1/2 tsp curry powder (adjust to taste)
  • 1/4 cup raisins or currants
  • 1/4 cup toasted slivered almonds
  • 1/4 cup diced celery
  • 1 tbsp mango chutney or honey
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Make dressing: Whisk mayo, yogurt, curry powder, mango chutney, salt, and pepper until smooth.
  2. Combine ingredients: Fold in chicken, raisins, almonds, and celery until evenly coated.
  3. Rest: Chill 30 minutes to let curry meld; serve on pita or whole-grain bread.

4. Greek Yogurt Lemon Herb Chicken Salad

Bright lemon and fresh herbs make this lighter yogurt-based chicken salad refreshing and tangy. Creamy yet lower-fat, it’s perfect on whole-grain bread or in a lettuce wrap.

Ingredients

  • 2 cups shredded chicken
  • 1/2 cup plain Greek yogurt
  • 2 tbsp mayonnaise (optional for richness)
  • 1 tbsp lemon juice and 1 tsp lemon zest
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1/4 cup finely diced celery or cucumber
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Mix dressing: In a bowl whisk yogurt, mayo, lemon juice, zest, salt, and pepper.
  2. Fold salad: Add chicken, herbs, and celery/cucumber. Stir gently until combined.
  3. Chill & serve: Chill 15–20 minutes for flavors to settle. Serve with extra herbs.

5. Avocado Chicken Salad

Creamy avocado replaces most mayo for a buttery, nutrient-rich texture. Lime and cilantro give it a fresh lift—great on ciabatta or as an open-faced sandwich.

Ingredients

  • 2 cups shredded chicken
  • 1 ripe avocado, mashed
  • 1–2 tbsp plain Greek yogurt or mayo
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1/4 cup diced red onion
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Prep avocado: Mash avocado with lime juice, salt, and pepper in a bowl until slightly chunky.
  2. Mix: Stir in Greek yogurt/mayo, chicken, onion, and cilantro until well mixed.
  3. Serve quickly: Use immediately or chill up to 2 hours (avocado may darken; press plastic wrap to surface).

6. Pesto Chicken Salad

Bright basil pesto adds herbal, garlicky depth to shredded chicken. Pine nuts and sun-dried tomatoes create texture and umami—fantastic on toasted focaccia or ciabatta.

Ingredients

  • 2 cups shredded chicken
  • 1/4 cup basil pesto (store-bought or homemade)
  • 2 tbsp mayonnaise or Greek yogurt
  • 1/4 cup chopped sun-dried tomatoes (oil-packed drained)
  • 2 tbsp toasted pine nuts
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Combine pesto base: Whisk pesto and mayo/yogurt until smooth.
  2. Add mix-ins: Fold in chicken, sun-dried tomatoes, and pine nuts. Season to taste.
  3. Serve: Spoon onto focaccia and garnish with fresh basil leaves.

7. Buffalo Chicken Salad

Hot sauce and blue cheese make this buffalo-style chicken salad bold and tangy. Add celery for crunch and ranch or blue cheese for cooling balance. Perfect in rolls for game day sandwiches.

Ingredients

  • 2 cups shredded chicken
  • 1/4 cup hot sauce (Frank’s or preferred)
  • 1/4 cup mayonnaise
  • 2 tbsp plain Greek yogurt or ranch dressing
  • 1/4 cup diced celery
  • 1/4 cup crumbled blue cheese
  • Salt to taste

Step-by-Step Instructions

  1. Make buffalo dressing: Mix hot sauce, mayo, and Greek yogurt (or ranch) in a bowl.
  2. Combine: Toss chicken and celery in dressing until well coated. Stir in blue cheese.
  3. Chill briefly: Refrigerate 10–15 minutes. Serve on rolls with lettuce.

8. Bacon Cheddar Chicken Salad

Smoky bacon and sharp cheddar make this rich, savory chicken salad ideal for heartier sandwiches. A touch of mustard balances the fat—great on brioche or a hearty roll.

Ingredients

  • 2 cups shredded chicken
  • 3–4 slices cooked bacon, crumbled
  • 1/3 cup shredded sharp cheddar
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1/4 cup diced celery
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Crisp bacon: Cook bacon until crisp, drain on paper towels, and crumble.
  2. Mix dressing: Whisk mayo and Dijon. Season lightly.
  3. Combine salad: Stir chicken, bacon, cheddar, and celery into dressing. Chill 10–15 minutes and serve.

9. Tarragon Dijon Chicken Salad

Delicate tarragon and tangy Dijon give a refined flavor—classic tea-sandwich style. Finely chopped shallot adds a sweet onion note. Lovely on buttery croissants.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh tarragon
  • 2 tbsp finely diced shallot
  • Salt and white pepper to taste

Step-by-Step Instructions

  1. Make dressing: Whisk mayo, Dijon, lemon juice, salt, and white pepper.
  2. Add aromatics: Stir in tarragon and shallot, then fold in chicken until combined.
  3. Chill & serve: Refrigerate 20 minutes. Use soft croissants for an elegant sandwich.

10. Apple Cranberry Almond Chicken Salad

Sweet-tart cranberries and crisp apple with toasted almonds create a lively texture profile. A touch of honey or maple pulls the flavors together for a balanced sandwich filling.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tbsp honey or maple syrup
  • 1 medium apple, diced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted sliced almonds
  • 1/4 cup diced celery
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Toast almonds: Toast almonds in a dry skillet over medium heat 3–5 minutes until fragrant; cool.
  2. Mix dressing: Whisk mayo and honey/maple. Add salt and pepper.
  3. Fold together: Add chicken, apple, cranberries, celery, and almonds. Chill 20 minutes before assembling.

11. Thai Peanut Chicken Salad

Creamy, nutty peanut sauce with lime and cilantro gives this chicken salad bold Southeast Asian flavors. Use crunchy peanuts and shredded carrots for texture and contrast in sandwiches or wraps.

Ingredients

  • 2 cups shredded chicken
  • 3 tbsp creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp lime juice
  • 1 tbsp honey or brown sugar
  • 1/4 cup shredded carrot
  • 2 tbsp chopped cilantro
  • 2 tbsp chopped peanuts for garnish

Step-by-Step Instructions

  1. Make peanut dressing: Whisk peanut butter, soy, rice vinegar, lime juice, and honey until smooth. Thin with 1–2 tbsp warm water if needed.
  2. Combine salad: Toss chicken, carrot, and cilantro in dressing until well coated.
  3. Garnish & serve: Sprinkle chopped peanuts and assemble on a baguette or wrap.

12. Mediterranean Olive & Feta Chicken Salad

Briny olives and tangy feta create Mediterranean flair. Cucumber and red onion add crunch. This chicken salad pairs perfectly with pita pockets or grilled flatbread.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise or Greek yogurt
  • 1/4 cup crumbled feta
  • 1/4 cup chopped kalamata olives
  • 1/4 cup diced cucumber
  • 2 tbsp finely diced red onion
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley

Step-by-Step Instructions

  1. Mix base: Whisk mayo/yogurt with lemon juice and parsley.
  2. Add mix-ins: Fold in chicken, feta, olives, cucumber, and onion.
  3. Chill: Refrigerate 15–30 minutes for flavors to settle. Serve in pita.

13. Chipotle Lime Chicken Salad

Smoky chipotle peppers and fresh lime juice create a bold southwest-inspired chicken salad with a bright finish. Avocado and cilantro balance the heat—delicious on brioche or corn-dusted rolls.

Ingredients

  • 2 cups shredded chicken
  • 2 tbsp mayonnaise
  • 1–2 tbsp chopped chipotle in adobo (adjust for spice)
  • 1 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1/4 cup diced red bell pepper or avocado
  • Salt to taste

Step-by-Step Instructions

  1. Prepare chipotle mayo: Finely chop chipotle, mix with mayo and lime until smooth.
  2. Combine: Toss chicken, cilantro, and bell pepper or avocado with chipotle mayo.
  3. Chill & serve: Refrigerate 10–20 minutes. Serve with lime wedges.

14. Caesar-Style Chicken Salad

Caesar flavors—Parmesan, lemon, garlic—make this chicken salad savory and slightly tangy. Anchovy paste adds depth. Spoon it onto toasted sourdough for a satisfying sandwich.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 2 tbsp grated Parmesan
  • 1 tsp anchovy paste (or 1 anchovy fillet finely minced)
  • 1 tsp lemon juice
  • 1 small garlic clove, minced
  • 1/4 tsp black pepper

Step-by-Step Instructions

  1. Make Caesar dressing: Whisk mayo, Parmesan, anchovy paste, lemon, garlic, and pepper until smooth.
  2. Fold salad: Combine shredded chicken and dressing until evenly coated.
  3. Serve: Top with extra Parmesan and romaine on toasted sourdough.

15. Maple Mustard Chicken Salad

Sweet maple and tangy mustard create a cozy, balanced chicken salad. Whole-grain mustard gives texture and a gentle bite. Perfect for autumn sandwiches with apple slices.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp whole-grain mustard
  • 1 tbsp pure maple syrup
  • 1/4 cup diced celery
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Mix dressing: Whisk mayo, Dijon, whole-grain mustard, and maple syrup.
  2. Combine: Fold chicken and celery into dressing. Season to taste.
  3. Chill: Refrigerate for 15–20 minutes before serving on brioche.

16. BLT Chicken Salad

All the beloved BLT elements—crispy bacon, juicy tomato, and lettuce—joined by chicken in a creamy dressing for a hearty, familiar sandwich experience.

Ingredients

  • 2 cups shredded chicken
  • 3–4 slices cooked bacon, crumbled
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice or vinegar
  • 1/2 cup diced tomato (drained if watery)
  • Leaves of lettuce for sandwich
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Prepare bacon & tomato: Cook bacon and crumble; dice tomato and drain excess juice.
  2. Mix salad: Combine mayo, lemon juice, salt, and pepper, then fold in chicken, bacon, and tomato.
  3. Assemble: Layer lettuce on bread, add chicken salad, and serve immediately.

17. Smoked Chicken Salad With Gouda

Using smoked chicken brings a deep, savory note that pairs beautifully with mild gouda and crisp apples. This hearty salad is great on rye or toasted sourdough.

Ingredients

  • 2 cups shredded smoked chicken (or smoked rotisserie)
  • 1/3 cup mayonnaise
  • 1/4 cup diced apple (Granny Smith recommended)
  • 1/3 cup shredded smoked gouda or sharp cheddar
  • 1/4 cup diced celery
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Mix dressing: Whisk mayo with lemon juice, salt, and pepper.
  2. Combine: Stir in smoked chicken, apple, celery, and gouda until evenly mixed.
  3. Chill: Refrigerate 10–20 minutes. Serve on rye with extra apple slices.

18. Cucumber Dill Chicken Salad

Refreshing cucumber and dill with a tangy yogurt base make this a cooling option, perfect for warm-weather sandwiches or in crisp lettuce wraps.

Ingredients

  • 2 cups shredded chicken
  • 1/2 cup plain Greek yogurt
  • 1 tbsp mayonnaise (optional)
  • 1/2 cup finely diced cucumber (or thin ribbons)
  • 2 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Make dressing: Whisk Greek yogurt, mayo (if using), lemon juice, salt, and pepper.
  2. Add veggies & chicken: Fold in cucumber, dill, and chicken until combined.
  3. Chill: Refrigerate 15 minutes to let flavors meld. Serve on cool bread.

19. Spicy Sriracha Honey Chicken Salad

Sweet honey and spicy sriracha create a sticky-sweet balance with tender chicken. A touch of lime brightens it—ideal on a soft bun or wrap.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1–2 tbsp sriracha (to taste)
  • 1 tbsp honey
  • 1 tsp lime juice
  • 1/4 cup diced scallion
  • Salt to taste

Step-by-Step Instructions

  1. Mix sauce: Stir mayo, sriracha, honey, and lime until smooth.
  2. Combine: Fold in chicken and scallions. Taste and adjust spice level.
  3. Chill & assemble: Refrigerate 10 minutes. Serve on sesame bun or wrap.

20. Caprese Chicken Salad

Caprese flavors—tomato, basil, and mozzarella—meet shredded chicken for a bright, summery sandwich. A drizzle of balsamic ties everything together.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mini mozzarella pearls, halved if large
  • 1/2 cup halved cherry tomatoes
  • 2 tbsp chopped fresh basil
  • 1 tbsp balsamic glaze or 1 tsp vinegar + 1 tsp honey
  • 2 tbsp olive oil
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Combine ingredients: Toss chicken, mozzarella, tomatoes, and basil in a bowl.
  2. Dress: Drizzle olive oil and balsamic glaze; season with salt and pepper and toss gently.
  3. Serve: Spoon into ciabatta and add extra basil leaves.

21. BBQ Ranch Chicken Salad

Smoky BBQ sauce mixed with cool ranch makes for a crowd-pleasing chicken salad. Corn and black beans can be added for a southwestern twist on sandwiches.

Ingredients

  • 2 cups shredded chicken
  • 3 tbsp BBQ sauce
  • 1/4 cup ranch dressing
  • 1/4 cup corn kernels (fresh or thawed)
  • 1/4 cup black beans, rinsed and drained (optional)
  • 2 tbsp diced red onion
  • Salt to taste

Step-by-Step Instructions

  1. Mix sauces: Stir together BBQ sauce and ranch in a bowl.
  2. Combine salad: Add chicken, corn, beans (if using), and onion; toss until coated.
  3. Chill & serve: Refrigerate 10 minutes and serve on a bun with pickled jalapeños if desired.

22. Herbed Lemon Garlic Chicken Salad

Garlic, lemon, and a mix of fresh herbs make this lively, aromatic chicken salad. Use parsley, chives, and oregano for a herb-forward filling that pairs with lighter breads.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice and 1 tsp zest
  • 1 small garlic clove, minced
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Make herbed dressing: Whisk mayo, lemon juice, zest, and garlic.
  2. Add herbs & chicken: Fold in parsley, chives, and chicken. Season to taste.
  3. Serve: Chill 10 minutes and spoon onto toasted whole-grain bread.

23. Cranberry Pecan Chicken Salad

Tart cranberries, crunchy pecans, and a touch of maple make this a sweet-savory sandwich choice. A great make-ahead option for lunchboxes or potlucks.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tbsp maple syrup or honey
  • 1/4 cup dried cranberries
  • 1/3 cup toasted pecans, chopped
  • 1/4 cup diced celery
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Toast pecans: Bake pecans at 350°F (175°C) for 5–7 minutes until fragrant; cool.
  2. Mix dressing: Whisk mayo and maple/honey with salt and pepper.
  3. Assemble: Fold chicken, cranberries, pecans, and celery into dressing. Chill 20 minutes.

24. Mediterranean Chickpea Chicken Salad

Chickpeas add fiber and bulk for a heartier sandwich. Combined with feta, cucumber, and olives, this salad is robust and Mediterranean-inspired—great for wraps or pitas.

Ingredients

  • 2 cups shredded chicken
  • 1 cup cooked chickpeas, rinsed and drained
  • 1/3 cup crumbled feta
  • 1/4 cup chopped kalamata olives
  • 1/4 cup diced cucumber
  • 1/3 cup Greek yogurt or mayo
  • 1 tbsp lemon juice
  • Salt, pepper, and oregano to taste

Step-by-Step Instructions

  1. Make dressing: Whisk Greek yogurt/mayo with lemon juice, oregano, salt, and pepper.
  2. Combine: Fold in chicken, chickpeas, feta, olives, and cucumber until evenly coated.
  3. Serve: Spoon into pitas and add fresh spinach if desired.

25. Sun-Dried Tomato & Basil Chicken Salad

Intense sun-dried tomatoes and sweet basil create an umami-packed, Mediterranean-flavored chicken salad. Olive oil in the dressing adds silky richness for open-faced sandwiches.

Ingredients

  • 2 cups shredded chicken
  • 1/4 cup chopped sun-dried tomatoes (oil-packed drained)
  • 2 tbsp chopped fresh basil
  • 2 tbsp olive oil
  • 2 tbsp mayonnaise (optional)
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Mix dressing: Whisk olive oil, mayonnaise (if using), balsamic, salt, and pepper.
  2. Combine salad: Stir in chicken, sun-dried tomatoes, and basil.
  3. Rest: Let sit 15 minutes to blend flavors before serving on ciabatta.

26. Jalapeño Lime Chicken Salad

Fresh jalapeño and plenty of lime give this chicken salad a zippy, lively heat—balanced by a touch of honey. Great on toasted rolls or in a crunchy lettuce wrap.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1 tbsp lime juice and 1 tsp lime zest
  • 1 small jalapeño, seeded and finely chopped
  • 1 tbsp honey
  • 2 tbsp chopped cilantro
  • Salt to taste

Step-by-Step Instructions

  1. Make dressing: Whisk mayo, lime juice, zest, honey, and salt.
  2. Add heat: Fold in jalapeño, cilantro, and chicken until evenly mixed.
  3. Chill: Refrigerate 10–15 minutes. Serve with extra lime wedges.

27. Curried Yogurt Mango Chicken Salad

Sweet mango and aromatic curry powder with yogurt create a creamy tropical chicken salad. The mango adds juicy sweetness that pairs well with warm flatbread or toasted sandwich rolls.

Ingredients

  • 2 cups shredded chicken
  • 1/2 cup plain Greek yogurt
  • 1 tsp curry powder
  • 1/3 cup diced ripe mango
  • 1/4 cup diced red onion
  • 1 tbsp lime juice
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Make curry yogurt: Mix yogurt, curry powder, lime juice, salt, and pepper.
  2. Fold together: Stir in chicken, mango, and red onion until coated.
  3. Chill & serve: Refrigerate 15 minutes to blend flavors; serve on naan or flatbread.

28. Roasted Red Pepper & Olive Chicken Salad

Roasted red peppers bring sweetness and smokiness; olives add briny contrast. This Mediterranean-leaning mix is robust and sandwich-ready—try it on a toasted roll with peppery arugula.

Ingredients

  • 2 cups shredded chicken
  • 1/3 cup mayonnaise
  • 1/4 cup chopped roasted red peppers (jarred, drained)
  • 1/4 cup sliced green olives
  • 2 tbsp chopped parsley
  • 1 tsp red wine vinegar
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Mix dressing: Whisk mayo and red wine vinegar; season with salt and pepper.
  2. Add mix-ins: Fold in chicken, roasted red peppers, olives, and parsley.
  3. Serve: Chill 10–15 minutes and serve on toasted rolls with arugula.

Final touch: if you’re stocking your kitchen, a reliable Digital Kitchen Thermometer helps ensure cooked chicken reaches 165°F safely. A good Microplane Zester speeds lemon and lime zest for many of these recipes.

Final Thoughts

Try a few different styles from this list to find your favorites—creamy classics, bright herb blends, and bold spicy variations all work beautifully in sandwiches. Mix textures and breads to keep lunches exciting.

Make a big batch for meal prep, let flavors meld overnight, and enjoy quick sandwiches all week. Have fun experimenting with mix-ins and breads—there’s a chicken salad here for every craving.

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