Martha Stewart Chicken Salad Sandwich Recipe

Martha Stewart Chicken Salad Sandwich Recipe is a classic British lunchtime staple featuring tender shredded chicken, crunchy celery, and fresh lemon juice. These hearty sandwiches use whole-grain bread and crisp romaine lettuce for a satisfying, fresh texture.

The first time I made this, I used too much mayonnaise and the whole thing became a soggy mess within ten minutes. Now I always add the mayo a spoonful at a time until the chicken is just coated. Do not skip the lemon juice because it cuts through the fat and keeps the flavour sharp.

Butter is doing more work than you’d think in this recipe. It acts as a moisture barrier so the bread doesn’t get damp from the chicken salad. I’ve tried a few versions of chicken salad and this one from Martha Stewart is the one I keep going back to because the ratios of crunch to creaminess are spot on.

Martha Stewart Chicken Salad Sandwich Recipe Ingredients

• 500g (1lb 2oz) cooked chicken, chopped or shredded
• 60g (2oz) celery, finely chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice
• 80ml (3fl oz) mayonnaise
• 60g (2oz) unsalted butter, softened
• 12 slices whole-grain bread
• 6 romaine lettuce leaves, washed and dried

How To Make Martha Stewart Chicken Salad Sandwich Recipe

1. Mix the base: Put the shredded chicken, chopped celery, parsley, salt, pepper, and lemon juice into a large bowl and stir with a wooden spoon. Make sure the lemon juice is evenly spread so it can season the meat before you add the creamy binder.
2. Add the mayonnaise: Spoon in the mayonnaise gradually and stir until the chicken is coated but not swimming in sauce. Stop adding more once the mixture holds together when pressed against the side of the bowl.
3. Prepare the bread: Lay the twelve slices of whole-grain bread out on a clean surface and spread 5g (about 1 tsp) of softened butter over one side of every slice. Cover the entire surface right to the edges to create a seal that prevents the bread from going soft.
4. Assemble the sandwiches: Divide the chicken mixture between six of the bread slices and top each with a cold, dry romaine lettuce leaf. Place the remaining six slices of bread on top with the buttered side facing down.

Recipe Tips

• Dry your lettuce thoroughly. Use a salad spinner or kitchen roll to remove every drop of water from the leaves. Any leftover moisture will transfer to the bread and ruin the texture of your sandwich.
• Use cold chicken. Only mix the salad once the chicken is completely chilled from the fridge. Warm chicken absorbs the mayonnaise differently and can cause the dressing to become oily and thin.
• Scale your butter correctly. You need at least 10g (2 tsp) of butter for every two slices of bread to create an effective moisture barrier. Using too little butter is the main reason home-made sandwiches often feel dry or soggy compared to professional ones.
• Prep the salad ahead. You can make the chicken mixture up to 24 hours in advance and store it in an airtight container in the fridge. Do not add the lettuce or assemble the sandwiches until you are ready to eat.
• Chop the celery finely. Keep the celery pieces about the same size as the shredded chicken bits. Large chunks of celery will fall out of the sandwich and make it difficult to eat neatly.

What To Serve With Martha Stewart Chicken Salad

Serve these sandwiches with a handful of salty crisps and a couple of pickled gherkins on the side. They also go well with a light green salad or a small bowl of tomato soup if you want a more substantial lunch.

For a proper afternoon tea feel, cut the sandwiches into triangles and serve them alongside a pot of Earl Grey. If you are packing these for a picnic, keep them next to a cold drink to ensure the lettuce stays crunchy.

How To Store Martha Stewart Chicken Salad

Fridge

Store the assembled sandwiches in an airtight container for up to 4 hours. If you store them longer the bread will eventually soften. Keep the chicken salad mixture on its own in a sealed bowl for up to 24 hours.

Reheat

Do not reheat these sandwiches as the mayonnaise and lettuce are meant to be eaten cold. If the bread has become slightly firm in the fridge, let the sandwich sit at room temperature for 10 minutes before eating.

Freeze

Do not freeze the assembled sandwiches or the chicken salad mixture. Mayonnaise separates and becomes watery when thawed, and the celery and lettuce will lose all their characteristic crunch.

Martha Stewart Chicken Salad Sandwich Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 410
• Protein: 24g
• Fat: 22g
• Carbohydrates: 28g
• Sugar: 3g
• Sodium: 680mg.

FAQs

Can I use chicken breast for the Martha Stewart Chicken Salad Sandwich Recipe?

Yes, you can use poached or roasted chicken breasts as long as they are cooked to an internal temperature of 75°C (167°F). Make sure you shred or chop them finely so they mix well with the mayonnaise.

How do I stop the bread from getting soggy?

The best way to prevent sogginess is to spread a generous, even layer of butter on every slice of bread before adding the filling. This creates a fat-based barrier that stops the moisture from the chicken salad soaking into the grain.

Can I use Greek yoghurt instead of mayonnaise?

No, Greek yoghurt has a much higher water content than mayonnaise and will make the sandwich filling too runny. If you want a lighter version, use a low-fat mayonnaise instead.

Why is my chicken salad tasteless?

You likely need more lemon juice or salt to brighten the flavours of the meat and celery. Always taste the mixture before you put it on the bread and add an extra pinch of seasoning if the flavours don’t pop.

Try More Recipes:

• Martha Stewart Chicken Divan Recipe
• Martha Stewart Chicken Enchiladas Recipe
• Martha Stewart Chicken Spinach And Potato Hash Recipe