Rosemary Chicken Salad Sandwiches
Elevate your lunch game with these irresistible Rosemary Chicken Salad Sandwiches, bursting with fresh, herbaceous flavors and a satisfying crunch. Tender, juicy chicken breasts are grilled to perfection and tossed in a creamy dressing made with mayonnaise, Dijon mustard, vibrant lemon juice, and finely chopped fresh rosemary — the star of the dish. Crisp celery and red onion add texture and balance, while a layer of crisp lettuce and toasted bread complete this wholesome sandwich. Quick to prepare and perfect for lunchboxes, picnics, or a light dinner, this recipe delivers gourmet flavors in just 35 minutes. Try these flavorful sandwiches for a meal that’s as simple as it is delicious!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 1 tablespoon (finely chopped) Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 2 pieces (diced) Celery stalks
- 0.25 cup (finely diced) Red onion
- 1 tablespoon Lemon juice
- 8 pieces Bread slices
- 4 pieces Lettuce leaves
Instructions
1. Preheat a skillet or grill pan over medium heat.
2. Rub the chicken breasts with 1 tablespoon of olive oil, salt, and ground black pepper.
3. Cook the chicken breasts in the skillet or grill pan for about 6-8 minutes per side, or until they are cooked through and the internal temperature reaches 165°F (74°C). Let them cool for 5 minutes.
4. While the chicken cools, prepare the dressing by combining mayonnaise, Dijon mustard, lemon juice, and fresh rosemary in a large mixing bowl. Stir until smooth.
5. Dice the cooled chicken into small, bite-sized pieces.
6. Add the diced chicken, celery, and red onion to the dressing. Mix well to coat everything evenly. Taste and adjust the salt and pepper if needed.
7. Toast the bread slices if desired.
8. To assemble the sandwiches, place a lettuce leaf on a slice of bread, scoop a generous amount of the rosemary chicken salad on top, and cover it with another slice of bread. Repeat for all sandwiches.
9. Serve immediately or wrap tightly and refrigerate for up to 24 hours.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
