Shredded Chicken Sandwiches with a Creamy Dill Twist

This shredded chicken sandwiches might just be the easiest way to impress a crowd without breaking a sweat. You know those times when you need something that looks like you tried but really, you just tossed a few things together? Yeah, this is that recipe.

I still remember the first time I made these for a family picnic. I thought, “Well, they’re just sandwiches, how exciting can it be?” But then I watched everyone go back for seconds, and I realized I’d stumbled on a little magic trick. The chicken, when it’s shredded super fine, soaks up all that creamy sauce. Then you get these little bursts of dill pickle and crunch from the walnuts, and suddenly a simple chicken sandwich feels like something you’d pay good money for at a fancy deli.

I’ve made them for picnics, school lunches, and even a friend’s baby shower, and they never let me down. Honestly, once you try them, you’ll see why I keep this recipe in my back pocket for whenever I need a sure thing.

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WHY YOU WILL LOVE THIS RECIPE

• Finely shredded chicken makes all the difference. When you break the chicken down until it’s almost fluffy, it blends with the sauce instead of sitting in big chunky pieces. It’s softer, lighter, and feels way more gourmet than your average chicken salad.
• The sauce isn’t heavy or greasy. A mix of mayo and sour cream keeps it creamy without weighing everything down. You get richness, but also a little tang that balances it out so you don’t feel like you need a nap afterward.
• Walnuts add that surprise crunch. I love how they soften slightly as they sit in the filling, giving you this subtle nutty texture that makes people go, “Wait, what is that?” It’s a small detail, but it makes the whole thing taste more special.
• Fresh dill brightens everything up. It cuts through the creaminess and adds this pop of freshness that parsley or other herbs just can’t match. It’s one of those little secrets that turn a good sandwich into an outstanding one.
• It’s party, picnic, and lunchbox friendly. These sandwiches hold up well in the fridge, they slice neatly when chilled, and you can make a whole platter of them without losing your mind. They’re basically tailor-made for feeding a crowd.

INGREDIENTS

Filling

• 500 g (1 lb) cooked chicken meat, finely shredded (from a large rotisserie chicken or homemade cooked chicken)
• 1 celery stalk, sliced thin then chopped into small pieces
• 1 green onion, finely sliced
• 3/4 cup walnuts, roughly chopped
• 3 tbsp finely chopped dill pickle or cornichon
• 1 1/2 tbsp fresh dill, finely chopped

Sauce

• 2/3 cup whole egg mayonnaise
• 2/3 cup sour cream (or plain full-fat yogurt)
• 2 tsp Dijon mustard (halal-certified or yellow mustard)
• 1 1/2 tbsp fresh lemon juice
• 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Sandwiches

• Salted butter, softened, for spreading
• 20 slices white sandwich bread, day-old

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STEP BY STEP INSTRUCTIONS

• STEP 1). Shred the chicken as finely as possible using a stand mixer, hand mixer, or your hands.
• STEP 2). In a large bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth.
• STEP 3). Add the shredded chicken, celery, green onion, walnuts, pickle, and dill to the bowl and stir until everything is evenly coated.
• STEP 4). Spread each bread slice lightly with butter, then add about 1/2 cup of the chicken filling and top with another slice of bread.
• STEP 5). Trim crusts if you like, cut sandwiches neatly in half, and chill briefly before serving for the cleanest slices.

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EXPERT COOKING TIPS FOR SHREDDED CHICKEN SANDWICHES

• Shred it really fine. The secret to deli-style sandwiches is breaking the chicken down until it’s almost fluffy. A stand mixer does the job in about a minute, but even using your hands, just keep at it until it looks almost like pulled fibers instead of chunks.
• Chill before slicing. If you want those neat, tidy halves that look like they came from a caterer, pop the sandwiches in the fridge for 20 minutes before cutting. The filling firms up and you’ll get clean edges instead of a messy spill-out.
• Day-old bread is your friend. Super fresh bread is too soft and tears when you spread the filling. Bread that’s a day old holds its shape better, which makes assembly a lot less frustrating.
• Don’t skip the dill. I’ve tried swapping it for parsley, and honestly, it’s just not the same. Dill gives that bright, fresh lift that keeps the sandwiches from tasting flat.

RECIPE FAQ

MAKE-AHEAD AND STORAGE

One of the reasons I keep this recipe in my back pocket is how well it works for planning ahead. The chicken filling keeps beautifully in the fridge for up to three days, and the flavor actually deepens overnight. I usually whip up the filling a day before a party so I’m not scrambling the morning of.

If you’re making the full sandwiches, they can be assembled a few hours in advance and stored in the fridge. Just keep them covered with plastic wrap or tucked into an airtight container so the bread doesn’t dry out. For the neatest presentation, I recommend waiting until closer to serving time to trim the crusts and cut them in half. That way, they stay fresh-looking and don’t pick up that “fridge” look.

SERVING IDEAS

These sandwiches are versatile enough to fit just about any occasion. For a picnic, I like wrapping each half in parchment paper so they’re easy to grab and eat without fuss. At parties, I’ll trim the crusts and cut them into neat little halves or quarters, then pile them up on a platter with some fresh greens tucked around for color. They look way fancier than the effort it takes to make them.

If I’m packing them for school or work lunches, I’ll stick with the full sandwich and wrap it tightly so it stays fresh until it’s time to eat. You can even add a side of fruit or a handful of chips to make it feel like a complete meal. And if you want to mix it up, try swapping the bread for croissants or soft rolls—it turns the same filling into something that feels totally new.

These sandwiches really are one of those recipes that punch way above their weight. They’re simple, yes, but the flavors feel elevated enough to serve at a shower or a brunch spread, and they’re easy enough for everyday lunches too. That’s my kind of recipe—low effort, high reward, and always a crowd-pleaser.

Next time you’ve got leftover chicken, or you just want to make something that feels special without spending hours in the kitchen, give these shredded chicken sandwiches with a creamy dill twist a try. I’ve lost count of how many times they’ve saved me, and I’m willing to bet they’ll earn a permanent spot in your rotation too.