AuthorSarah D.There is no other sandwich that can invoke a stronger sense of summertime to me than a chicken salad sandwich. They are the ultimate in light, tasty, fresh, summer deliciousness. If you make them right, they can be loaded full of nutrition and still have heaps of great flavor.
I normally use this recipe to use left-over chicken found in the refrigerator. I have also been known to make this recipe using left-over turkey from the holidays. 🙂 If you don't have leftover chicken and are cooking it at the beginning of this recipe, you may cook any way you like! We often keep chicken in our freezer, so I find that boiling/poaching frozen chicken on the stove, or in an Instant Pot, is the quickest and easiest. But using sauteed, baked or grilled chicken generally has a better flavor.
Let the chicken cool after cooking, and cut it into cubes. Place in a large bowl for mixing with the other ingredients.
For bread you have many choices! I recommend using a hearty bread that can hold a fair amount of weight. Chicken salad can be a little messy, so you want your bread to support all those tasty components. if your bread is a little weak 😉 you can lightly toast the bread to help retain structure. This recipe also works great on hearty rolls, pitas or croissants.
For a low-carb option, try this recipe wrapped in lettuce leaves.
hint: For extra smokey zing, you can use BBQ-grilled shredded chicken instead of what the traditional recipe calls for.
This recipe makes 2 sandwiches.
Combine all ingredients (minus the lettuce and bread) and gently mix together. (Taste it to make sure you get the right amount of salt, pepper and acid.)
(optional) Chill the salad for about an hour before using it in a sandwich. Chilling makes the mixture taste better and allows the flavors to mingle. If you have the time, it tastes even better when chilled overnight. But, if your chicken was already cold from the refrigerator, you can skip this step.
Serve the chicken salad and lettuce on your choice of bread as a sandwich. Garnish with a pickle. Enjoy!
Ingredients
Directions
Combine all ingredients (minus the lettuce and bread) and gently mix together. (Taste it to make sure you get the right amount of salt, pepper and acid.)
(optional) Chill the salad for about an hour before using it in a sandwich. Chilling makes the mixture taste better and allows the flavors to mingle. If you have the time, it tastes even better when chilled overnight. But, if your chicken was already cold from the refrigerator, you can skip this step.
Serve the chicken salad and lettuce on your choice of bread as a sandwich. Garnish with a pickle. Enjoy!
