Instead of bacon, this CLT sandwich begins with organic bone-in, skin-on split chicken breasts. The juicy roasted meat becomes a creamy homemade chicken salad, while the roasted skin turns into an irresistible crunchy topping. This recipe uses the whole bird to deliver a sandwich packed with contrasting textures and bold savory flavor.
Adding potato chips to sandwiches is fun, but crispy chicken skin brings the crunch to the next level: salty, deeply savory, and perfectly crunchy. If you’re using bone-in, skin-on chicken, don’t toss that skin—it’s the finishing touch that elevates an ordinary chicken salad sandwich into something memorable.
Why You’ll Love This Recipe
A fresh twist on a classic chicken salad sandwich.
This CLT is anything but boring: creamy homemade chicken salad combines with crisp lettuce, ripe tomatoes, and crunchy roasted chicken skin to create a satisfying lunch with excellent texture contrast.
Real, simple ingredients.
The sandwich relies on whole roasted chicken and recognizable pantry staples for a homemade feel you can trust. Using bone-in, skin-on chicken keeps the meat moist and gives you crispy skin to use as a topping.
High in protein and meal-prep friendly.
Made with roasted chicken and Greek yogurt, this version is protein-packed and stores well for weekday lunches—prepare the chicken salad ahead and assemble sandwiches as needed.
Crispy chicken skin steals the show.
Instead of chips, crispy chicken skin offers a salty, crunchy bite that makes this CLT stand out. It’s an easy upgrade that makes the sandwich feel special.
Recipe Ingredients
Chicken
- Bone-in, skin-on split chicken breasts: Roasting with the bone keeps the meat juicy and gives you skin to crisp for the topping.
- Avocado oil: Helps the chicken brown and encourages the skin to crisp.
- Kosher salt: Enhances the chicken’s natural flavor.
- Freshly cracked black pepper: Adds mild heat and depth.
Chicken Salad
- Cooked shredded chicken breast: The protein base of the salad.
- 0% Greek yogurt: Keeps the salad creamy but light.
- Mayonnaise: Adds richness and classic flavor.
- Dijon mustard: Provides tang and savoriness.
- Fresh lemon juice: Brightens and balances the dressing.
- Kosher salt and freshly cracked black pepper: Season to taste.
- Garlic powder: Subtle savory note.
- Sweet onion and celery: Provide crunchy, fresh texture.
- Fresh dill: Adds a bright, herbaceous finish.
For the Sandwiches
- Sourdough or preferred sandwich bread: Toast if you like extra crunch, or use soft bread for a tender bite.
- Romaine or green leaf lettuce: Adds crisp freshness.
- Tomato: Juicy sweetness that balances the creaminess.
- Crispy chicken skin: The salty, crunchy finishing touch.
- Prepared chicken salad: The creamy filling that anchors the sandwich.
Tips
Pat the chicken thoroughly dry before roasting to help the skin render and crisp.
Roast on a wire rack set inside a baking sheet so air circulates and the chicken cooks evenly.
Remove the skin while the chicken is still warm—it comes off more easily than after the meat cools.
If you cook the skin in an air fryer, watch closely; times vary. About 3–5 minutes at 350°F is typical.
Let roasted chicken cool slightly before shredding to keep it juicy and manageable.
Toast the bread for extra crunch, or keep it soft for a classic sandwich texture.
How to Make
Roast the Chicken
Preheat the oven to 425°F.
Place bone-in, skin-on chicken breasts on a wire rack set inside a baking sheet. Pat completely dry with paper towels to ensure the skin crisps during roasting.
Drizzle lightly with avocado oil and season generously with kosher salt and freshly cracked black pepper.
Roast for 20 minutes, then lower the oven to 400°F and roast for another 25–30 minutes, or until the thickest part reaches 165°F. Times vary with breast size.
Remove the chicken and let rest about 10 minutes. Carefully peel off the skin while still warm.
Place the skin in an air fryer or on a hot tray and crisp at 350°F for 3–5 minutes until deeply golden. Transfer to a cutting board and chop into bite-sized pieces. When the chicken is cool enough to handle, pull the meat from the bones and shred into pieces.
Make the Chicken Salad
In a large bowl, combine shredded chicken with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, kosher salt, cracked black pepper, and garlic powder. Stir until combined, then fold in diced onion, celery, parsley, and chopped dill. Taste and adjust seasoning as needed.
Assemble the Sandwiches
Slice the tomato and wash and dry the lettuce. Toast the bread if desired. Layer lettuce, tomato slices (seasoned with salt and pepper), a generous scoop of chicken salad, and a sprinkle of chopped crispy chicken skin. Top with the remaining slice of bread and serve immediately.
Frequently Asked Questions
Yes. Rotisserie chicken is a convenient shortcut for the chicken salad. If you use it, you can omit the crispy skin or add another crunchy topping.
Yes. The chicken salad keeps well in an airtight container in the refrigerator for up to 4 days.
Soft country white or sourdough are great choices. Toast the bread for extra crunch or leave it soft for a classic sandwich mouthfeel.
Absolutely. Add avocado, sprouts, cucumber, pickled onions, or cheddar for different textures and flavors.
Other Chicken Recipes to Consider Trying
- Chicken Fries
- Italian Pasta Salad with Chicken Cutlets
- Chicken Cutlet Pasta Salad
- Grilled Peach Chicken Salad
- Walking Chicken Cutlets
CLT Sandwich (Chicken Salad, Lettuce & Tomato) with Crispy Chicken Skin
Roasted bone-in chicken becomes a creamy chicken salad while the skin crisps into a crunchy, salty topping. This sandwich balances creaminess, freshness, and crunch for an elevated lunch or make-ahead meal.
Equipment
- Wire rack and baking tray
- Mixing bowl
- Air fryer (optional, for skin)
Ingredients
Chicken Salad
- 1–1½ lbs. cooked shredded chicken breast
- ¾–1 cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1–2 tbsp fresh lemon juice
- Kosher salt and cracked black pepper, to taste
- Garlic powder, to taste
- ½ cup finely diced sweet onion
- ⅓ cup finely diced celery
- 2–3 tbsp chopped fresh dill
Crispy Chicken Skin
- Skin from the roasted chicken breasts
- Avocado oil
- Kosher salt and cracked black pepper
For the Sandwiches
- 1 sourdough loaf or rolls
- 1 head romaine or green leaf lettuce
- 1 large tomato, sliced
- Crispy chicken skin
- Prepared chicken salad
Instructions
Roast the Chicken
- Preheat the oven to 425°F.
- Place chicken on a wire rack set in a baking sheet and pat dry. Drizzle with avocado oil and season with salt and pepper.
- Roast 20 minutes, reduce heat to 400°F, and roast 25–30 more minutes until internal temperature reaches 165°F.
- Let rest 10 minutes, then remove skin while warm. Crisp the skin in an air fryer or oven at 350°F for 3–5 minutes until golden. Chop into bite-sized pieces.
- Shred the cooled chicken meat and set aside.
Make the Chicken Salad
- In a large bowl, combine shredded chicken with Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and garlic powder.
- Fold in diced onion, celery, parsley, and dill. Adjust seasoning to taste.
Assemble the Sandwiches
- Slice tomatoes and wash lettuce. Toast bread if desired.
- Layer lettuce, tomato (seasoned with salt and pepper), a scoop of chicken salad, and a sprinkle of crispy chicken skin. Top with remaining bread and serve.
Notes
The chicken salad can be made up to 4 days in advance and stored in an airtight container in the refrigerator.
Nutrition (approximate)
Serving: 1 sandwich including bread, chicken salad, tomatoes, lettuce, and crispy skin. Calories: ~433 kcal. Protein: ~35 g. These values are estimates and should be used as a guide.
If you try this recipe, please leave a comment and share a photo of your sandwich.