Chicken salad sandwich with lettuce on toasted bread
1/3 cup Mayonnaise
1 tablespoon Dijan mustard
1 teaspoon Apple cider vinegar
1 teaspoon Hot sauce
2 teaspoons Soy sauce
1 teaspoon Maple syrup
2 cups Rotisserie chicken, shredded
2 Scallions, finely chopped
2 celery stalks, diced, plus ¼ cup roughly chopped celery leaves
1/2 Apple, Granny Smith, Gala or Pink Lady, halved, cored and diced
1/2 cup cashews or peanuts, salted and roasted chopped, optional
1 tablespoon Fresh herbs, basil, parsley, chives, or mint
8 Bibb lettuce leaves
8 slices Multigrain bread or crusty sourdough, toasted
Kosher salt
Black pepper, freshly cracked

In a large bowl, whisk together the mayonnaise, mustard, vinegar, hot sauce, soy sauce, maple syrup, and salt and pepper to taste.

Add the chicken, scallions, celery, celery leaves, apple, roasted nuts if using, and herbs to the dressing and stir to combine. Taste and season with additional salt and pepper as desired.

Make sandwiches with the toasted bread and Bibb lettuce.


There's so much you can do with a leftover rotisserie chicken. Daphne Oz created this "refrigerator" chicken salad sandwich recipe in a pinch when she had mouths to feed and no time to spare. Here's an easy way to pull together what you already have in your fridge for a delicious, upgraded take on a chicken salad sandwich that even the kids will enjoy.

Prep time: 20 minutes