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Check Out My Chicken Salad Sandwiches

Check Out My Chicken Salad Sandwiches

A simple classic sandwich recipe with options for kicking things up included.

  • Yield: 4 super-stuffed sandwiches


  • 8 slices home-style white bread
  • 1/4 teaspoon ground white pepper
  • 2 1/2 teaspoons minced parsley
  • 1/2 cup minced celery
  • 3/4 cup mayonnaise
  • 1 1/4 pounds boneless skinless chicken breasts (about 2 2/3 cups cubed, cooked breast meat)
  • 2 sprigs fresh thyme
  • 3/4 teaspoon salt
  • 1 teaspoon black peppercorns
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1 tablespoon white wine vinegar


  • In a saucepan, combine the vinegar, 2 teaspoons of the lemon juice, peppercorns, 1/2 teaspoon salt, and thyme. Add the chicken breasts and enough water to cover by 1 inch. Bring to a boil over high heat. Skim off any scum that rises to the surface with a slotted spoon. Reduce the heat to medium low and simmer for 10 minutes.
  • Remove from the heat and allow the chicken to cool in the liquid for 45 minutes.
  • Once the chicken is cool, transfer to a cutting board and coarsely chop. Discard poaching liquid.
  • Transfer the chicken to a mixing bowl and add the mayonnaise, the remaining 2 teaspoons of lemon juice, celery, parsley, remaining 1/4 teaspoon of salt, and white pepper. Use a wooden spoon to stir until thoroughly combined.
  • Divide the chicken salad among 4 slices of bread, about 2/3 cup per sandwich. Top with another slice of bread and serve immediately.
  • Options to add to salad: Minced Scallions Celery Seeds Toasted Walnuts Chopped fresh dill or tarragon Sweet pickle relish Grape halves