Craig Claiborne’s Chicken Salad Sandwich

Updated Sept. 1, 2022

Craig Claiborne’s Chicken Salad Sandwich
Rikki Snyder for The New York Times
Total Time
30 minutes
Rating
5(1,872)
Comments
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Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well. —The New York Times

Featured in: Salads, Sandwiches,Sauces

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Ingredients

Yield:4 to 6 servings
  • 1poached chicken, 3½ pounds
  • 1cup finely chopped celery
  • ½cup finely chopped onion
  • ½cup drained capers
  • ½cup yogurt
  • ¾cup mayonnaise, preferably homemade
  • 1tablespoon red wine vinegar, or to taste
  • salt to taste, if desired
  • freshly ground black pepper, to taste
  • 1tablespoon finely chopped parsley
  • 2tablespoons finely chopped scallions
  • 8 to 12slices rye bread, either freshly toasted or left untoasted
  • Pickle strips, radishes or cherry tomatoes, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

644 calories; 51 grams fat; 12 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 19 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 36 grams protein; 868 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Strip the cooked chicken meat from the bones and cut it into bitesize pieces. There should be about 3½ cups. Put the meat into a mixing bowl. Add the celery, onion and capers.

  2. Step 2

    Blend together the yogurt, mayonnaise and vinegar and add to the chicken mixture. Add salt, pepper, parsley and scallions and toss to blend.

  3. Step 3

    Use the bread to make sandwiches, garnished, if desired, with pickle strips, radishes, cherry tomatoes or any garnish of your choice.

Tip
  • To poach a chicken, put it in a pot breast-side down. Add 1 cup each coarsely chopped celery and onion, ¾ cup coarsely chopped or sliced carrots, 1 clove garlic, 1 bay leaf, ½ teaspoon dried thyme, salt to taste, 12 whole peppercorns and 3 sprigs parsley. Add cold water to just barely cover the chicken (about 10 cups). Cover and bring to a boil. Let simmer very slowly for about 45 minutes. Let chicken stand in the cooking liquid until ready to serve. (Leftover broth can be reduced further until desired strength.)

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Ratings

5 out of 5
1,872 user ratings
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Comments

Seriously cool to make something from the Master. I used organic rotisserie chicken from my local market using both the breast and thigh meat. I switched out romaine lettuce cups for the bread - it added crunch and saved carb calories.

Leave out capers and one type of onion. No bread. Add grapes and walnuts on some occasions.

I LOVEthis recipe! I subbed Costco chicken salad but otherwise recipe was spot on! (It's joke, people!)

This is my favorite chicken salad! I make it weekly!

Love this recipe! I add crisp red grapes cut in half and it work so well with the creamy original recipe.

I have always wanted to make this recipe and finally got around to it. I doubled the recipe to have extra, and used 2 rotisserie chickens from Costco (then boiled down the carcasses and bones to make stock!) Personally I like capers but have never used them before in chicken salad. They add a nice, briny taste. I always make the "slur" in advance with the herbs and Fage 5% Greek yogurt, which has a creamy texture and compliments the mayo without the dressing getting watery.

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Credits

Craig Claiborne

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