Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs


  • 2 Tablespoons pine nuts (optional)
  • 2 cups shredded rotisserie chicken
  • 2 celery ribs, thinly sliced
  • 1 Tablespoon fresh thyme leaves
  • 1/4 cup fresh parsley, chopped
  • 2 lemons, juiced
  • 1 teaspoon Dijon mustard
  • 1/2 shallot, minced
  • 2 Tablespoons olive oil
  • salt and pepper
  • 4 small croissants, pita bread, or lettuce cups, for serving


Set a small, dry skillet over medium-low heat. Add the pine nuts and cook 2-3 minutes, stirring frequently, until toasted. Remove from heat.

Add the chicken, celery, thyme, parsley, and toasted pine nuts to a mixing bowl. Mix to combine.

In a small bowl, whisk together the lemon juice, mustard, shallot, and olive oil. Season to taste with salt and pepper.

Pour the dressing over the chicken; mix to combine. Eat immediately or refrigerate until chilled.

Serve the chicken salad on croissants, with pita bread, or in lettuce cups.

Recipe Notes: By  

I like using a rotisserie chicken for this recipe, which keeps things nice and easy. If you prefer cooking your own chicken, substitute two boneless chicken breasts poached in chicken broth.

If your celery still has the leave attached, chop those and add them to the salad. They have a beautiful, mild celery flavor that really enhances the salad.

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